Craving omlette? Chickpeas contain all but one of your essential amino acids, and chickpea flour can be used as a n egg substitute. The unique flavour of fried vegetables in an omelette got me experimenting with chickpea flour after seeing a recipe in Stephen Walsh’s book Plant Based Nutrition and Health. I could not find any gram flour in my local shops, so I made my own by grinding dry chickpeas in my nutribullet with their special grinder blade. The taste was an authentic, filling meal that could be eaten as is, or wrapped in bread to make a sandwich: un bocadillo de tortilla espanola, reminding me vividly of my time in Spain.
Prep time 30 minutes
Serves 1
Batter: 100g chickpea flour, 150 ml water
Drizzle of oil
60g Onion chopped
100g sweet potato finely diced
One third of a green pepper chopped
80g spinach
Dollop of tahini
Drizzle oil in a non stick frying pan with a lid. Add onions, sweet potato and peppers and put the lid on. While potatoes are cooking make the batter in a jug. To mix batter, first make a paste with a little water then add water gradually. Once potatoes are cooked, add spinach to frying pan. Drizzle some more oil and allow to heat up. On a medium heat, pour batter over the cooked vegetables in the pan. Shake the pan regularly to avoid sticking. Use a plastic spatula to lift the edges and help avoid sticking. After 5 minutes your tortilla is porbably ready to be flipped. Unless you have a tortilla frying pan, yes they do exist, you will have to flip the tortilla in halves using your large “turner” spatula. The surface underneath should be golden brown. Keep shaking the pan. After another five minutes your tortilla is ready.
Sarasvati Flow 