Move over scrambled eggs in the morning, we have a new player in town. Chickpea flour, aka garbanzo bean flour, has incredible properties where it can be used in sweet baked goods, and in savoury dishes like this scramble. Chickpeas have many strong healthy qualities like being a fibre and protein powerhouse. This vegan scramble will work with any veg you like, so feel free to mix and match with your favourite fresh herbs.
INGREDIENTS1/4 cup chickpea flour
1/4 cup vegetable broth
2tbsp onions, chopped
1/3 cup zucchini, diced
1tbsp fresh thyme, finely chopped
1tsp olive oil
Salt and pepper to taste
1/4 cup vegetable broth
2tbsp onions, chopped
1/3 cup zucchini, diced
1tbsp fresh thyme, finely chopped
1tsp olive oil
Salt and pepper to taste
​INSTRUCTIONS
- Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth.
- Heat a medium-sized pan over medium-high heat and add oil. Once warm, add the onions and sauté until translucent.Â
- Add the zucchini and cook about 5 minutes until the vegetables begin to brown. As the vegetables cook, season with salt, pepper, and thyme and stir until incorporated.
- Pour the chickpea flour-broth mixture over the vegetables and stir with a wooden spoon. It will begin to form clumps. Mix and break up as it continues to cook, for about 5-10 minutes. Once it’s no longer wet and the raw flour taste has been cooked off, your scramble is complete.
