You can use any spices and vegetables you like in this scramble: cumin, coriander & paprika are also nice for instance. If you use larger vegetables (e.g. chopped onion, garlic, mushrooms, courgette) saute them a bit longer before adding the chickpea batter. This is my current favourite mild, creamy, cheesy version*. You don't have to be too precise with the measurements, these are all guestimates and it always seems to turn out well:
Ingredients for one large portion:
- 1/2 cup of chickpea flour (aka besan or gram flour)
- 1/4 cup of nutritional yeast
- 1/4 tsp baking powder
- 1 tsp turmeric
- 2 tsp of dried dill (or any other herbs or spices of your choice)
- pinch of kala namak (optional)
- a squeeze of lemon juice
- 1/4 cup of full fat coconut milk
- 2 spring onions, finely sliced (or any vegetables of your choice)
- salt and pepper to taste
- olive oil
1) In a bowl, mix together all the dry ingredients including some salt and pepper
2) add the lemon juice and coconut milk and mix well
3) add small amounts of water and stir until you have something with the consistency of a thick pancake batter
|The scramble has the Pumpkin |
seal of approval!
5) Add the srping onions and a little salt and sautee briefly, then add the chickpea batter
6) cook for about 10 minutes, stirring frequently to break it up into a scramble, until the pieces are just beginning to brown. Or don't stir, and make an omelette, flipping it over halfway until nicely browned on both sides.
7) Taste for seasoning, and serve!
* Also pictured is a chopped up portabello mushroom sauteed with a little salt and smoked Spanish paprika - the combination of that with the scramble on toast was *divine*.