Lunch

Chickpea omelette | pancake

While lacking a bit of variation for my lunches these days (summer makes me sloooow when it comes to cooking and grocery shopping 😅). I decided to re-open my Pintrest account and search for some food inspiration. One of the things I hadn’t made for a long time, was a ‘omelette’ made from chickpea flour. Or pancakes, whatever you would like to call it. And I found the perfect recipe for a fulfilling lunch by Oh She Glows, Just bake your favourite veggies | tofu | tempeh, and mix with the chickpea flour. Oh, and add some water. And some fresh herbs. And, well..just read the recipe below 😋. Enjoy your quick gluten free lunch 🍳!


omlette.png

Ingredients:
– 1 red onion, finely chopped
– 2 red bell pepper, finely chopped
– 2-3 garlic cloves, finely chopped
– 200 g mushrooms, thinly sliced
– 3-5 twigs fresh herbs (basil, coriander, rosemary etc), chopped
– 1/4 tsp baking powder
– 1 tsp red pepper flakes, optional
– 1 cup chickpea flour
– 1 cup water
– salt & pepper, to taste
extra serving options: tofu, tomato, avocado, hummus, salsa, pine nuts

extra needed: cutting bord, knives, scale, small bowl, whisk, measuring cups&spoons, 25 cm (10 inch) skillet, plate to flip the omelette
serves: 2 persons

Directions:
Cut all vegetables and set aside.
Preheat a skillet over medium heat.
Fry all vegetables till golden brown. Add tofu or tempeh if preferred.
Take a small bowl, whisk the chickpea flour together with the garlic, salt, pepper, baking powder and red pepper flakes.
Add the water and whisk well until no clumps remain.
Add more water or flour if the batter stays to thick or to thin.
Remove the fried vegetables from the heat and mix with the chickpea mixture.
Clean the skillet, add a drop of oil and reduce heat to medium-low.
Add the chickpea batter to the skillet and cook for about 4-6 minutes on one side.
(It might take longer, just keep a close eye).
Once your able to wiggle with the pancake without breaking it, it’s time to flip it.
Flip the pancake and cook once again for 4-6 minutes until both sides are golden brown.
Once cooked, serve immediately with your favourite toppings.
Leftovers can be stored in a airtight container for 1-2 days if placed in the fridge.