scrambled chickpeas

2 servings — 15 minutes

An ingredient that is important in my galley, is chickpea flour, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.



Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.

Flavors

You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.

Recommendations

I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or sriracha. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed pate chinois (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.



scrambled chickpeas

chickpea flour 60 g
nutritional yeast 10 g
tahini 15 ml
salt 1.25 g
water 160 ml