Made with AI
Chickpea Flour Vegetable Scramble
30 min 326 kcal per serving Medium
Ingredients
4 Servings
- Chickpea flour240 g
- Water600 ml
- Olive oil1 tablespoon
- Cremini mushrooms, sliced300 g
- Tomatoes, diced300 g
- Scallions, sliced100 g
- Baby spinach100 g
- Nutritional yeast15 g
- Smoked paprika1 teaspoon
- Ground cumin1 teaspoon
- Black pepper1 teaspoon
- Salt1 teaspoon
Instructions
- 1
Place the chickpea flour, nutritional yeast, smoked paprika, ground cumin, black pepper, and salt in a large mixing bowl. Whisk until evenly combined.
- 2
Gradually pour in the water while whisking continuously. Continue whisking until the batter is smooth and free of lumps, then let it rest for 5 minutes.
- 3
Heat the olive oil in a large nonstick skillet over medium-high heat.
- 4
Add the sliced cremini mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
- 5
Add the diced tomatoes and sliced scallions. Cook for 2–3 minutes, until the tomatoes begin to soften.
- 6
Add the baby spinach and cook for 1–2 minutes, stirring until wilted.
- 7
Reduce the heat to medium and pour the chickpea batter evenly over the vegetables. Allow it to cook undisturbed for 2–3 minutes, until it begins to set around the edges.
- 8
Use a heat-resistant spatula to lift, fold, and break the mixture into scramble-like pieces. Continue cooking and stirring for 7–10 minutes, until the scramble is firm, lightly browned, and no wet batter remains. Cook in batches if the skillet is not large enough.
