Scrambled Chickpea Flour with a Fiery Red Chili Paste

Forgetting to soak some grains and beans the night before, I figured on making some eggs for dinner, but then decided it was time for a short vegan cleanse after my recent paneer cheese binge. I am addicted to cheese, but honestly didn't miss the diary in these scrambled chickpea flour "eggs".

This recipe calls for a red chili and vinegar paste that I prepared for a spicy scalloped potato recipe, but a blend of crushed chilies and ginger will do just as nicely.

Rolled up in some warmed tortillas, this is a most satisfying on the fly vegetarian meal solution.

If you want to incorporate some veggies to the cooked scramble, heat some more oil in the pan, toss in some chopped onions, fry for a bit, add a chopped chili, tomato, and any vegetables of your choosing. Add the chopped chickpea flour scramble to the pan and cook until heated throughout.

Scrambled Chickpea Flour with a Fiery Red Chili Paste

Recipe by Lisa Turner Cuisine: Indian Published on May 10, 2009 Quick and easy, light, fluffy and spicy vegan scrambled "eggs" made with chickpea flour Preparation: 5 minutes Cooking time: 15 minutes Print this recipe Ingredients: 1 cup chickpea flour (besan), sifted 2 teaspoons ground coriander 1 1/2 teaspoons sea salt 1/2 teaspoon garam masala 1/2 teaspoon ground cayenne 1/2 teaspoon ground turmeric 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/2 teaspoon asafetida 1 tablespoon red chili and vinegar paste or a blend of crushed chilies and ginger 2 tablespoons fresh cilantro, chopped Instructions: In a medium bowl, combine the chickpea flour, coriander, salt, garam masala, cayenne and turmeric. Pour in 3/4 cup of water and whisk together. Pour in another 3/4 cup of water and whisk in until you have a smooth thin batter. Heat the sesame oil in a non-stick frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Sprinkle in the asafetida, stir once, and add the red chili and vinegar paste. Stir for a few minutes. Lower the heat slightly and pour the chickpea flour batter into the pan. Stir constantly and cook until the mixture turns into a soft ball — roughly 5 to 8 minutes. Make sure you scrap any bits of dough from the sides and bottom of the pan. Remove the pan from the heat and leave to sit for 5 minutes. Transfer the dough to a cutting board and sprinkle with cilantro. Slice the dough into small pieces, taking care to incorporate the chopped cilantro into the dough. The chopped scramble will resemble fluffy scrambled eggs. Serve wrapped in warmed whole wheat tortillas or with any Indian flat bread. Makes 4 servings

More recipes using chickpea flour:
Chickpea Flour Fritters with a Creamy Ricotta, Sun-dried Tomato and Olive Filling
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Chickpea Pumpkin Burgers