Chickpea Flour Scramble
Does Not Include Optional Toppings
Calories 218 (12% from fat)
Fat 3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 498 mg.
Carb. 38 gram
Fiber 8.7 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 9.6 gram
Ingredients
1 cup chickpea flour
1 Tbsp. flaxseed meal
1/2 tsp. salt
1/4 tsp. turmeric
1/4 tsp. garlic powder
1/4 tsp. baking soda
1/4 tsp. cumin powder
3 Tbsp. fat free Greek yogurt
1 1/4 cup water
1 cup tomatoes, chopped and divided
1 cup onion, chopped and divided
3 tsp. jalapeno, diced and divided
olive oil spray
OPTIONAL TOPPINGS
cilantro, chopped
ketchup
Sriracha
chutneys
This tastes like eggs and potatoes together, without any eggs or potatoes. It's a great vegetarian option without tofu.
1. Mix together all the dry ingredients: flour, flaxseed, salt, turmeric, garlic powder, baking soda and cumin powder.
2. Whisk all the wet ingredients into the dry ingredients, the yogurt and water.
3. Set the mixture aside and cut up the tomato, onion, jalapeno and cilantro.
4. Heat a heavy-bottomed skillet over medium heat. Once it's hot, lightly spray olive oil in the pan.
5. Put 1/3 cup of tomatoes, 1/3 cup of onion and 1 teaspoon of the diced jalapeno in the pan and stir together.
6. Pour 2/3 cup of the batter over top the vegetables. Let it sit for about 4-6 minutes until it's starting to set up. Then, flip the sections so they cook thoroughly for about another 2-3 minutes.
Chickpea batter sticks A LOT, especially if it isn't a high-quality nonstick pan or a seasoned cast iron pan. Make sure it's started to cook through before flipping and scrambling.
7. OPTIONAL: Serve with the cilantro over top. You may also enjoy it with ketchup, Sriracha or chutneys.
Yield: 3 Servings
