Savory Chickpea Scramble with Spinach

Ingredients

• 1 cup chickpea flour (besan)
• 3 oz baby spinach
• 2 tbsp extra-virgin olive oil
• 3/4 cup cherry tomatoes, halved
• 3 stalks scallions, thinly sliced
• 1/2 tsp ground turmeric
• 1/4 tsp kala namak (black salt)
• 1/2 medium avocado, sliced
• 2 tbsp raw pumpkin seeds
• 1/2 whole lemon, juiced

Instructions

1. Whisk the chickpea flour with 1 cup of water, the turmeric, and the black salt in a bowl until completely smooth with no dry lumps, about 30 seconds. The batter should be the consistency of thin pancake batter and pour off the whisk in a ribbon.
2. Heat 1 tablespoon of the olive oil in a nonstick skillet over medium heat. Add the halved cherry tomatoes and cook 2 minutes, until the cut sides have softened and a few skins have started to wrinkle.
3. Add the spinach and cook about 1 minute, stirring, until it collapses to dark green ribbons. Scrape the tomatoes and spinach onto a plate and set aside.
4. Add the remaining tablespoon of oil to the same pan, still on medium, and pour in the chickpea batter. Let it sit undisturbed for 60 seconds — the edges will set and go matte first.
5. Now drag a silicone spatula slowly through the batter, pushing set portions to one side and letting the loose batter run into the space, exactly as you would with eggs. Repeat for about 3 minutes until you have soft folded curds that are just set and no longer glossy on top.
6. Fold the tomatoes and spinach back through and take the pan off the heat immediately — chickpea curds tighten and turn rubbery if you keep cooking them past the just-set point.
7. Divide between two plates, squeeze the lemon over, and top with the sliced avocado, scallions, and pumpkin seeds.

Nutrition (per serving)

Calories

580

Protein

24 g

Fat

30 g

Carbs

55 g