breakfast

Spiced Chickpea Flour Scramble with Cumin and Cilantro

Name: Spiced Chickpea Flour Scramble with Cumin and Cilantro
Ingredients: 1.9 tbsp (21 g) Chickpea flour (besan); 0.6 /4 cup (60 ml) Water; 0.6 /4 tsp Ground cumin; 0.6 /8 tsp Turmeric powder; 0.6 /8 tsp Salt; 0.7 tsp (5 ml) Grapeseed oil; 0.6 tbsp (3 g) Fresh cilantro, chopped; 0.6 /2 tsp Lemon juice

Nutrition

144

kcal

Calories

4.9

Protein

Carbs

4.8

Fat

AI Insight

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Ingredients(8)

Chickpea flour (besan)1.9 tbsp (21 g)

Water0.6 /4 cup (60 ml)

Ground cumin0.6 /4 tsp

Turmeric powder0.6 /8 tsp

Salt0.6 /8 tsp

Grapeseed oil0.7 tsp (5 ml)

Fresh cilantro, chopped0.6 tbsp (3 g)

Lemon juice0.6 /2 tsp

Instructions

In a small bowl, whisk together the chickpea flour, water, cumin, turmeric, and salt until smooth and no lumps remain. The batter should have the consistency of thin pancake batter.

Heat the grapeseed oil in a small non-stick skillet over medium heat. Once shimmering, pour in the chickpea flour batter. Cook for 2-3 minutes, or until the edges start to set and small bubbles appear on the surface.

Using a spatula, break up the batter into smaller curds, as you would with scrambled eggs. Continue to cook, stirring and breaking up the curds, for another 2-3 minutes, until the mixture is mostly dry and resembles scrambled eggs. Be careful not to overcook, which can make it tough.

Remove from heat. Stir in the fresh cilantro and a squeeze of lemon juice. Taste and adjust seasoning if needed. Serve immediately, perhaps with a side of sliced tomatoes for extra freshness.