Chickpea Flour Scramble

If chickpea flour isn't already an essential ingredient in your pantry, you should start adding it. Made by grinding raw chickpeas, the protein and nutrient rich flour binds much better than most other gluten-free flours — even without eggs or oils — making it a versatile ingredient in vegan baking.

One of the most interesting examples of the versatility of chickpea flour is that, by combining it with water and a little baking powder, it can be used as a beaten egg itself. I have lost the taste for eggs themselves, but with chickpea flour I can make a simple and quick vegan "scrambled eggs" with all the taste and texture of the scrambled eggs that I used to enjoy all the time years ago.

Scrambled eggs or chickpea flour is always more interesting with an assortment of vegetables and seasonings — especially mushrooms. But the vegetables — like the seasonings — that I used in this recipe are only a suggestion — use whatever you have on hand, like diced red pepper, spinach, or whatever suits your fancy. The chickpea flour batter itself can be made ahead of time and refrigerated overnight to make a scramble in no time the next morning.

Chickpea Flour Scramble

Recipe by Lisa Turner
Published on November 2, 2017

Easy vegan "scrambled eggs" made with chickpea flour

Preparation: 10 minutes
Cooking time: 15 minutes

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Batter:

1/2 cup chickpea flour (besan)
1/2 cup water or almond milk
1/2 tablespoon nutritional yeast (optional)
1/2 teaspoon baking powder

Vegetables and seasonings:

1 shallot, finely chopped
1 jalapeño, seeded and finely chopped
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt, or to taste
6 to 8 white mushrooms, chopped

Instructions:

Begin by making the batter. Whisk together the chickpea flour, water, baking powder and nutritional yeast if using until frothy. If too thick, add a little more water. Set aside.
In a skillet, heat a few teaspoons of oil over medium heat. When hot, add the shallot and sauté for a minute or two to soften. Add the jalapeño, turmeric, cumin, paprika, salt and mushrooms. Cook, stirring, until the mushrooms begin to soften and reduce in size.
Now pour the batter over the vegetables and cook until it begins to resemble a pancake. With a spatula, break the pancake apart and scramble. Cook, stirring, until the scramble has set.
To fill out this brunch, serve with mushroom bacon and toast or potatoes.

Makes 2 servings