Chickpea Scramble

Time: 10 minutes

Serves: 4

INGREDIENTS

• 1/2 cup chickpea flour

• 1/2 cup vegetable broth

• 1 teaspoon garlic powder

• 1/4 teaspoon turmeric (for color)

• 1/4 teaspoon kala namak (Indian black salt, for “eggy” flavor)

• 1 tablespoon oil, for cooking

• Salt and black pepper, as desired

INSTRUCTIONS

Whisk chickpea flour, vegetable broth, garlic powder, and turmeric in a bowl until smooth. If too thin, add more flour a tablespoon at a time until it reaches a pancake batter consistency.

Heat oil in a nonstick skillet over medium heat. Pour in the batter and cook, stirring often, for 4–6 minutes until it thickens and resembles scrambled eggs.

Spread the mixture around the pan to cook evenly and prevent clumping.

Once cooked, stir in kala namak and season with salt and pepper to taste.

Serve warm.

NUTRITION INFORMATION

Per serving (1 cup scramble):

Calories: 210

Protein: 10 g

Carbohydrates: 18 g

Fiber: 4 g

Total sugar: 2 g

Total fat: 9 g

Saturated fat: 1 g

Sodium: 420 mg