More tricks with chicks
The egg impersonating chickpea strikes again! Scramble and quiche.
(Oops. I forgot to take a picture of the quiche.)
Chickpea flour is a yellowish gluten-free powder ideal for baking. It has been used in place of all-purpose flour in cakes, cookies and muffins but also serves in savoury applications.
My recent kitchen experiment had me making quiche and a breakfast scramble using chickpea flour. I found a rudimentary mix of almost equal parts water and flour with some salt, pepper and nutritional yeast to be rather bland. Luckily a flavourful quiche filling of kale and other mixed vegetables saved the taste. For the scramble I chose to add more ingredients to the mix and it turned out much better.
- ½ cup each of vegetable stock and chickpea flour
- 1 Tablespoon of nutritional yeast
- 1 teaspoon of white miso
- a dash each of salt, pepper, turmeric, onion powder, garlic powder and dry thyme
- 1 teaspoon of almond milk
- ½ teaspoon prepared mustard
Whisk all ingredients together. Heat some oil in a pan over low/medium heat and cook diced onions for about 2 minutes. Add in chopped bell pepper and some spinach. Cook a few more minutes. Pour in liquid scramble mix and cook as you would scrambled eggs.
Please note, this recipe is a work in progress. The chickpea scramble will remain soft so careful not to overcook. Once removed from the heat, the scramble will firm up and resemble more closely the texture of scrambled eggs. Feel free to throw in any other vegetables you see fit.
Though chickpeas contain fibre and protein the flour should not be considered a substantial serving of nutrients found within the chickpea itself. Use in an alternative base to custard (eggs and milk) to hold together all the veggies required daily for good health.
Chickpea omelette still to come….