Chickpea Scramble (Low-Oil Version)

Batter

• 1/2 cup chickpea (besan/gram) flour
• 1/2 cup water
• 1 Tbsp nutritional yeast
• 1 Tbsp ground flaxseed
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp paprika (or less)
• 1/8 tsp kala namak (black salt, for an egg-like flavor)
• Generous dash of black pepper

Vegetables

• 1/2 tsp oil (or use a nonstick skillet and a splash of water instead)
• 1 clove garlic, minced
• 1/4 cup onion, chopped
• 2 Tbsp chopped asparagus
• 2 Tbsp chopped green bell pepper
• 2 Tbsp chopped zucchini (or other vegetables)
• 1/2 green chile, chopped (optional)
• 2 Tbsp chopped red bell pepper or tomato
• Chopped cilantro (optional, for garnish)

Directions

1. Whisk together all batter ingredients until smooth. Set aside.
2. Heat 1/2 tsp oil in a nonstick skillet over medium heat.
3. Cook the onion and garlic for about 3 minutes, adding a splash of water if needed to prevent sticking.
4. Add the asparagus, green pepper, zucchini, and chile. Cook 2 minutes.
5. Stir in the red bell pepper (or tomato).
6. Pour the batter over the vegetables. Cook 2 minutes, until the edges begin to set.
7. Gently scramble with a spatula. Let the mixture sit for about 2 minutes between stirring so it can brown slightly. Continue cooking until set, about 4–5 minutes total.
8. Remove from heat and let rest 1–2 minutes. Break into bite-size pieces.
9. Sprinkle generously with black pepper, garnish with cilantro if desired, and serve.

Serving Ideas

• Whole-grain or multigrain toast
• Tacos
• Burritos

Makes: 1–2 servings.