chickpea flour and roasted veggie scramble

chickpea flour and roasted veggie scramble

Another day, and a ‘failure’ that turned out delicious.

I was trying to make a chickpea omelette/pancake with some roasted veggies elegantly folded inside it for breakfast. In my pre-coffee stupor I forgot to add any raising agent and forgot to oil the pan. When I went to fold it, everything was a bit flat and totally stuck! Rather than throw it away I simply scraped it from the bottom of the pan and broke it up a bit, threw in some roasted veggies and then tossed it around to cook some more. What I ended up with was a delicious, nutty flavoured soft scramble with some crunchy bits.

A nice change from a tofu scramble and a very happy accident.

I’ll be making it again.


chickpea flour and roasted vegie scramble
prep time
cook time
total time
recipe type: Breakfast
cuisine: vegan
serves: 1
  • ½ cup chickpea flour
  • ½ cup water
  • a pinch of salt
  • a small handful of parsley chopped
  1. Mix all the ingredients together and allow them to stand for 10 minutes.
  2. Pour the mix into a oiled pan and once it starts to dry off on the top surface, flip and break it up into chunks and cook some more.
  3. Add any garnishes of your choice. I ate mine with some leftover roasted mushrooms, pumpkin, parsnip and onion.



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