Chickpea flour never ceases to amaze me with its versatility! As part of one of my PhD projects, I was working on developing recipes with chickpea flour (I know, sounds like too much fun to actually be part of a PhD, but dreams apparently do come true!). This inspired me to get a book I had been wanting for quite some time after perusing it in the library a while back: The Chickpea Flour Cookbook. One of the recipes in the book is a a scramble using chickpea flour. This Savory and Simple Chickpea Flour Scramble is my take on that.
September 2023 Update: Check out this spruced up version, Chickpea Flour Scramble Deluxe. You can see the nutrition facts for this deluxe version at the bottom of this recipe post.
Savory and Simple Chickpea Flour Scramble
Difficulty: Easy2
servings20
minutes282
kcalLooking for a fun new scramble? Time to break out the chickpea flour! This Chickpea Flour Scramble has both protein and fiber to keep you full, plus it’s a neat alternative to a traditional egg scramble.
Ingredients
1/2 cup (60 g) Chickpea flour
2 Tbs – 1/4 cup (~8-15 g) Nutritional yeast, to taste (I recommend just going for it and using 1/4 cup)
1/2 tsp Chili powder – or other dried, ground spice(s) of your choice
Pinch of turmeric (optional, but helps achieve an eggy color)
Pinch of salt
2/3 cup (~160 g) water
1 Tbs Olive oil
- Potential Additions – See Note
Sautéed vegetables (onions, mushrooms, bell peppers, etc.)
Marinated artichoke hearts
Frozen peas
Fresh herbs and green onions
Shredded cheese
Salsa
Avocado
Directions
- Add the chickpea flour, nutritional yeast, chili powder, turmeric if using, and salt to a medium bowl and mix. Then, add in the water and whisk until smooth.
- The recommendation when working with chickpea flour: let the batter sit for a while (15 minutes-1 hour) to allow the chickpea flour to better hydrate before cooking. The reality: I’m too hungry to care and usually don’t wait, and it seems to turn out just fine. So you decide if you would like to allow the chickpea flour to soak and enjoy some spa time first or not.
- To a non-stick pan over medium/medium-high heat, add the olive oil. Then, pour in the chickpea flour batter. Do not stir, cooking until you can see much of the moisture is gone and it has firmed up around the edges (see video). Then, cut the scramble into large chunks by drawing the spatula in several lines along the pan vertically and then several additional perpendicular lines, essentially making a tic-tac-toe board in your scramble (see video if my somewhat pathetic attempt at an explanation did not clarify things but instead made it more confusing).
- Flip the pieces to cook on the other side (do not see video for guidance because I majorly botch this, but perhaps view for comic relief and to make yourself feel better about your chickpea scramble flipping abilities). Stir occasionally to ensure even browning/no burning, breaking up the scramble pieces into a size that suits your preference. Cook all the way through, so there is nice browning and texture – crispy on the outside and still soft on the inside. Add any desired additions.
- Serve warm. If desired, top with fresh chives, salsa, slices of avocado, etc.
Recipe Video
Notes
- This is the base recipe, and I would highly recommend making it your own by changing up the spices and/or adding your favorite toppings! For example, my husband and I have really enjoyed this with marinated artichoke hearts, green peas, green onions, and aged white cheddar. See this link for the spruced up version, Chickpea Flour Scramble Deluxe.
Here is the base recipe for this Chickpea Flour Scramble:
And here is a spruced up version, which you can find at this link: Chickpea Flour Scramble Deluxe.
Chickpea Flour Scramble Nutrition Facts
These nutrition facts were created in Nutritionist Pro, and numbers can of course vary slightly with different brands, etc. This is for the Chickpea Flour Scramble Deluxe version that also has green peas, marinated artichoke hearts, sun-dried tomatoes, garlic, and avocado. I love how much fiber there is in this! Ahhh, the magic of chickpea flour and pulses.
Enjoy! And always feel free to let me know what you think in the comments below – I love to hear from you.
Chickpea Flour Recipe Inspiration
Yep, you guessed it! Now is the time I suggest other delightful recipes using chickpea flour. How about…
- Chickpea Flatbread Pizza
- Savory Mini Chickpea Bread (As an aside, I tried to look up synonyms for ‘savory’ but did not find any I like, so ‘savory’ it is for this recipe title, too. If you have any other suggestions, please let me know!)
This became a staple in my household over the summer. I’d been obsessed with socca for a while, but it’s not practical to make it in the oven when the weather is hot. This recipe gives me basically the same result on the stovetop. I’m making it today with panch phoron and curry leaves, but love to vary the spices.
Thank you so much for sharing. That sounds like a great flavor combo! Isn’t chickpea flour amazing??
Delicious! I made as your recipe except added a pinch of black pepper from impression that black paper and turmeric combined give extra nutritional boost. Also put a tiny pinch of black salt to enhance eggy taste, no idea if I can taste it or not.
This is going to become a staple meal with mixed in sautéed veggies.
Hi Karla, so glad you enjoyed this! Yum! The turmeric black pepper combo sounds perfect. Thank you for commenting. 🙂