Low Sodium Chickpea Flour Omelette

Total time30 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

For the batter

1 cup chickpea flour
Bobs Red Mill Flour Chickpea Stone Ground - 16 Oz Navitas Organics Organic Chickpea Flour, 10 oz Pure Living Organic Sprouted Garbanzo Flour Deep Foods Besan Farine de Pois Chiche Flour Vitacost Ground Garbanzo Flour - Gluten Free
See all
¾ cup water
1 tbsp olive oil, plus more for the pan
½ tsp ground cumin
½ tsp ground turmeric
¼ tsp baking soda
1 tsp lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the filling

½ cup red bell pepper, finely diced
½ cup baby spinach, roughly chopped
2 scallions, thinly sliced (green tops only)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the chickpea flour, water, 1 tbsp olive oil, cumin, turmeric, baking soda, lemon juice, salt, and black pepper until completely smooth with no lumps. Let the batter rest for 5 minutes — it will thicken slightly to a pourable, crepe-like consistency.
2
Heat a 10-inch nonstick skillet over medium heat and add a thin film of olive oil, swirling to coat the surface. Add the red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the spinach and scallion greens and cook until the spinach is just wilted, about 1 minute more. Transfer the filling to a small bowl and wipe the skillet clean.

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