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.
Savory and Simple Chickpea Flour ScrambleDifficulty: Easy
Looking 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.
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 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
Fresh herbs and green onions
- Add the chickpea flour, nutritional yeast, chili powder, 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.
- 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.
Enjoy! And always feel free to let me know what you think in the comments below – I love to hear from you.
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??