Savory and Simple Chickpea Flour Scramble

Directions

• 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.