By Juanita Franco
In a large mixing bowl, combine the chickpea flour, 1.25 cups of water, turmeric, salt, and black pepper. Whisk until you have a smooth batter with a consistency similar to pancake batter.
In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes or until they are soft and lightly browned.
Add the fresh spinach to the mushrooms and sauté until wilted, about 2-3 minutes. Remove the mushrooms and spinach from the pan and set them aside.
Wipe the pan clean, then add the remaining 1 tablespoon of olive oil and heat over medium heat. Pour half of the chickpea batter into the pan, spreading it out evenly.
Cook the omelette for about 4-5 minutes or until you see the edges starting to set and small bubbles form on the surface.
Carefully flip the omelette using a spatula and cook for another 2-3 minutes until golden brown. Add half of the mushroom and spinach mixture to one side of the cooked omelette.
Fold the omelette over the filling and let it cook for another minute to heat through. Transfer to a plate.
Repeat the process with the remaining batter and filling to make a second omelette. Serve immediately and enjoy your savory chickpea omelette.
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This Vegan Breakfast Lunch Healthy recipe is ready in 25 minutes and features chickpea (besan) flour, water, fresh spinach and other delicious ingredients. Contains 250 calories total.
In a large mixing bowl, combine the chickpea flour, 1.25 cups of water, turmeric, salt, and black pepper. Whisk until you have a smooth batter with a consistency similar to pancake batter.
In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes or until they are soft and lightly browned.
Add the fresh spinach to the mushrooms and sauté until wilted, about 2-3 minutes. Remove the mushrooms and spinach from the pan and set them aside.
Wipe the pan clean, then add the remaining 1 tablespoon of olive oil and heat over medium heat. Pour half of the chickpea batter into the pan, spreading it out evenly.
Cook the omelette for about 4-5 minutes or until you see the edges starting to set and small bubbles form on the surface.
Carefully flip the omelette using a spatula and cook for another 2-3 minutes until golden brown. Add half of the mushroom and spinach mixture to one side of the cooked omelette.
Fold the omelette over the filling and let it cook for another minute to heat through. Transfer to a plate.
Repeat the process with the remaining batter and filling to make a second omelette. Serve immediately and enjoy your savory chickpea omelette.
Calories per Serving: 250
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