Vegan Chickpea Scrambled Eggs

Ingredients

  • 1/2 cup / 65g Chickpea flour
  • 1.5 cups / 350ml Water
  • 1/4 tsp Turmeric
  • 1/2 tsp Smoked paprika
  • 1 clove Garlic
  • 1 slice Red onion
  • 3 tbsp Broth
  • 1/2 tsp Kala Namak / Black Salt

Preparation

  1. Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.

  2. Bring the other 2/3rd of the water to a simmer with a pinch of salt.

  3. Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.

  4. Be careful not to let the bottom of the mixture catch.

  5. Remove from the heat when thick and pour into a glass dish.

  6. Chill for half an hour in the fridge then it should come away easily from the dish.

  7. Mash the chickpea tofu in a pan and then add the remaining ingredients.

  8. Cook for a few minutes until all the broth is absorbed and serve.

  9. You can store the chickpea tofu in the fridge for a few days before cooking.

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