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
Vegetables and seasonings:
Makes 2 servings
Other recipes featuring chickpea flour:
Vegan Chickpea Flour Omelette with Vegetables
Chickpea Flour (Besan) Crêpes with Spinach
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions