Easy vegan chickpea omelette
March 17, 2019
Edit
Many years ago, one of my favorite hearty breakfasts was a fluffy buckwheat flake porridge and an omelette. Today, I love the same breakfast, but instead of an egg omelette, I make a chickpea omelette. I have seen many different versions of this dish. Some versions recommend adding baking powder and some vinegar. To be honest, I really don’t like this method. I find the omelette to be much more tastier and with better texture when you don’t use any raising agents. I love how this completely gluten-free yet super filling protein rich omelette can be both a breakfast or a lunch or dinner. I'm sure it's a perfect camping food, too! Since I’m a huge fan of onions, my most favorite way to prepare this omelette, is to add a bunch of onions slices to the batter. Cooked onions just taste so sweet and smell divine. I wanted to make this recipe pretty universal and basic, so I made the seasoning classic. Just some salt, pepper and fresh herbs. The result was heavenly! Of course you can replace the onion with some other veggies. Especially in the summertime, I recommend adding zucchini cubes, eggplant cubes or chopped tomato. If you have some nutritional yeast, feel free to toss it in. And if you want a spicier experience, add some curry powder or chili flakes. You can use regular pea flour too, but then the dish will have a more profound pea taste. Time: 5 minutes Serves: 1 - 2 people 3 large heaping Tbsp chickpea flour (it should be superfine, "PaPa" flour and TRS gram flour are perfect for example) ½ tsp (black) salt pinch of ground black pepper 8 Tbsp water 1 small onion (a big bunch of fresh herbs (dill, spring onions and basil for example)) 2 Tbsp oil Whisk chickpea flour with salt and pepper. Add water and whisk until you have a creamy omelette batter. Add thinly sliced or chopped onions and chopped herbs OR pan-fry the onions first in some oil until light golden brown and then add the onions to the omelette batter. Mix everything together. Heat up some oil in a pan. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette. Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes. Remove the heat. Let it cool a little bit, cut it and serve it on a bread or as a side with your morning porridge or some other dish.
