Whilst I've long enjoyed chickpea flour, it took me a while to try chickpea scrambles. I think I was put off by the comparisons to scrambled eggs, which were never my favourite food. However, once I did venture into scramble territory, I was an immediate convert. There is a parallel to scrambled eggs in the style and form of the dish, but the flavours are completely different (in my mind, very much better!).
This particular recipe is extremely easy and could work for breakfast, lunch or a light evening meal. I really liked the sweet/savoury balance that apple and pepper provide against the slight nuttiness of chickpea flour. I also used dried coriander, which I found worked well, but you could experiment with other herbs and spices.
Keeping up the sweet/savoury balance, I served this on toast with one piece spread lightly with Marmite and the other drizzled lightly with maple syrup. It made for a very satisfying lunch! For a lighter meal you could reduce or omit the toast, or if serving at dinner, the scramble would also be delicious on top of baked sweet potato.
Chickpea, apple and pepper scramble
Makes 1 generous serve
Vegan, gluten free, low in fat
Author: Bite-sized thoughts
1/4 cup chickpea flour (besan flour)
1/4 cup unsweetened almond milk (or milk of choice)
1 small red pepper, chopped
1 small apple, chopped
1 tsp dried coriander
Few cracks black pepper
Toast or sweet potato, to serve
In a small bowl or jug, whisk together the chickpea flour and almond milk. Add the pepper, apple, coriander and pepper and stir through.
Heat a non-stick pan over medium-high heat and spray with oil if needed. When the pan is hot, pour your scramble mixture in and cook for a minute or two until it starts to dry out. Break up with a spatula or spoon and continue cooking, stirring regularly, until all pieces are golden (another few minutes).
Serve on top toast or baked sweet potato, or plain for a lighter meal.
Submitted to Healthy Vegan Fridays.
How do you like to use besan flour?