Chickpea Scramble | Vegan Shakshuka
This recipe has become a favorite of mine! It’s easy to make and is so filling. You only need a few ingredients. To be honest, it takes longer to make than eggs, but I find it a lot more filling than eggs.
This recipe resembles Saudi shakshuka a lot, that’s why I figured I’d name it that.
I hope you love this recipe as much as I do.
1/2 cup chickpea flour
1 cup of water
Dash of sea salt
1/2 tsp of baking powder
1/2 sweet onion
1 small tomato
Handful of chopped parsley or coriander optional
Black pepper to taste
1/4 tsp ground turmeric
1/4 tsp paprika, onion powder, and garlic powder
Black salt if available and nutritional yeast
Mix the chickpea flour with the water, salt, and baking powder in a bowl and whisk
Let it rest for 10 minutes
Heat a large skillet on medium-high heat
Saute the diced onions until they are translucent
Add the chopped tomatoes
Add the spices until they’re cooked
Add the chickpea mixture
Let it cook for 10 minutes while moving it around. It should get dense and firm as it cooks
When it’s almost done, cover it and lower the heat and let it cook for an additional 5-10 minutes
Remove the lid, add in the chopped parsley or coriander if using. Sprinkle some nutritional yeast and black salt if available, and enjoy!