Hi everyone!
Today is Saturday and as usual it is the day of baking, shopping new ingredients and experimenting new recipes. The recipe I share today is my typical week end lunch, an egg-free omelette made with chickpeas flour and full of veggies. I discovered the chickpeas flour only few months ago, as I read that is full of protein therefore good for people not eating meat. As I love chickpeas and I always eat them (almost everyday) I love also the flour. It has a strong flavor, rich and intense. With this flour you can create a very good egg free omelette that you can fill with all the vegetables you prefer. In this case I used fresh asparagus and peas.
Today is Saturday and as usual it is the day of baking, shopping new ingredients and experimenting new recipes. The recipe I share today is my typical week end lunch, an egg-free omelette made with chickpeas flour and full of veggies. I discovered the chickpeas flour only few months ago, as I read that is full of protein therefore good for people not eating meat. As I love chickpeas and I always eat them (almost everyday) I love also the flour. It has a strong flavor, rich and intense. With this flour you can create a very good egg free omelette that you can fill with all the vegetables you prefer. In this case I used fresh asparagus and peas.
Ingredients for one portion:
80 gr chickpeas flour
Water
150 gr of asparagus
100 gr of green peas
1 teaspoon of linseeds or chia-seeds
Curcuma and pepper
Method:
Cut the asparagus in big chunk and cook them with the peas in boiling water for 10 minutes.
In the meantime put the chickpeas flour in a bowl and add a bit of water while stirring. Keep adding water till you create a creamy mixture, not too liquid but also not too thick. Add half teaspoon of curcuma and pepper. When the vegetables are ready add them to the mixture and stir.
Pour the mixture in an oiled anti-stick pan and cook for 10 minutes on both sides till it becomes crunchy and darker. Enjoy!
80 gr chickpeas flour
Water
150 gr of asparagus
100 gr of green peas
1 teaspoon of linseeds or chia-seeds
Curcuma and pepper
Method:
Cut the asparagus in big chunk and cook them with the peas in boiling water for 10 minutes.
In the meantime put the chickpeas flour in a bowl and add a bit of water while stirring. Keep adding water till you create a creamy mixture, not too liquid but also not too thick. Add half teaspoon of curcuma and pepper. When the vegetables are ready add them to the mixture and stir.
Pour the mixture in an oiled anti-stick pan and cook for 10 minutes on both sides till it becomes crunchy and darker. Enjoy!