hi. i'm anita! and today i'm going to show you how to make a chickpea flour omelet. this omelet so closely resembles a traditional egg omelet that it's almost scary. the secret is italian chickpea flour. i've tried making this recipe with indian chickpea flour or with american organic
how to cook garbanzo beans in slow cooker, chickpea flour. this chickpea flour is different because it's milled finer, and it's made raw instead of toasted.
and also, it comes from an entirely different breed of chickpea and it just works for this recipe. the first thing we are going to do is prepare a simple batter. you're gonna need 2 cups of the chickpea flour. to that we're going to add 3 cups of water. 2 tablespoons of olive oil. and 2 teaspoons of sea salt.
and then we are going to whisk until it's smooth and there's no more lumps. now we're going to transfer the batter to a container, place it in the refrigerator, and let it set overnight. i have some batter here that's been sitting overnight. i've got a nice, cast iron pan that has been sitting here over medium low heat. and we're just going to stir this batter that has been sitting here overnight. it's enough to make 4 omelets, so i am just going to add one quarter of the batter to the pan, starting in the middle.
it is going to start to cook around the edges and get dry. we're just going to let it cook a little like that. instead of scrambling it the way you would a traditional egg omelet, we are going to just fold in the sides. it's okay if you get a little messy. i'm just going to kind of pat it out to a nice, flat, omelet shape. it's okay if it's not perfect, especially if it's your first one. it takes a little bit of practice.
now that we have our finished omelet you can make whatever filling you want to go inside. to go with the chickpeas, i'm going to make a nice, italian-style filling with some tuscan kale, mushrooms, radicchio, and garlic. i'm just going to finish it off with a dollop of some of my homemade coconut milk yogurt. it's hard to believe
it's made out of chickpeas because for me, this so closely replicates a real omelet. and it's so delicious and so satisfying for those days i'm craving a nice, hearty breakfast.
thank you so much for joining me to make this easy recipe. if you want more recipes, you can subscribe to this channel, or visit my website, electricbluebaking.com. and remember, practice makes perfect.
