CHICKPEA AND VEGETABLE OMELETTE
Gluten free : Dairy Free: Vegan
Serves 1
1/2 cup chickpea / besan flour
1/2 cup water
1/4 teaspoon garlic powder
14 teaspoon onion powder
1 teaspoon extra virgin olive oil
1 cup baby spinach leaves
1/2 small red capsicum, diced
To serve: optional
2 tablespoons mashed avocado
2 tablespoons sauerkraut
In a bowl whisk together besan flour, water, garlic and onion powder, making sure to you break up any lumps of the flour so the mixture is lovely and smooth. Heat a small frypan on medium heat, add olive oil, spinach and red capsicum and cook stirring frequently for 3-4 minutes. Pour chickpea batter around the vegetables and cook for 5 minutes each side. Once cooked serve topped with avocado, sauerkraut and a pinch of sea salt and black pepper.