If by some chance you haven’t seen Avant-Garde Vegan’s YouTube videos yet, you’re welcome for the rabbit hole you’re about to fall down. But before you go, take a look at this recipe from his new cookbook, Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan.
The recipe for the chickpea “omelette” is a keeper – throw in different herbs and veggies as you please and top it all different ways. The filling and topping suggestions here give it a Moroccan flair.
- 1 red (bell) pepper
- 1 small red onion
- 6 cherry tomatoes
- 10 pitted green olives
- handful of spinach
- a little olive oil, for frying
- handful of fresh baby spinach
- 1 tbsp of a hummus
- sliced avocado
Disclosure: Some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. I did receive a review copy of this book for free, but the opinions expressed in this post are my own.
Moroccan Chickpea Omelette
By March 5, 2018Published:
Recipe excerpted with permission from Vegan 100 by Gaz Oakley, published by Quadrille February 2018, RRP $24.99 hardcover. Photo by Simon Smith.
- 1 cup chickpea flour
- 1 tsp ras el hanout Moroccan Spice Blend
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp ground turmeric
- 1/4 tsp chopped fresh thyme
- pinch sea salt and cracked black pepper
- 2 Tbs nutritional yeast
- 1 tsp baking powder
- 1 cup water
- First up, you will need a large mixing bowl. Add all the omelette ingredients to the bowl apart from the water. Give it a thorough mix, then whisk in enough water until you have a pancake batter consistency.
- Cover the batter and pop it in the fridge for 15 minutes while you prepare your filling ingredients.
- Finely slice the red pepper and red onion. Thin, even slices work best for this dish. Simply halve the tomatoes and chop the olives into 3. Make sure the spinach has been washed.
- Preheat a large, non-stick, oven-proof frying pan and add a small drop of olive oil. (I use a 28-cm [11-inch] pan.) Preheat your grill (broiler).
- Add the peppers and red onion and sauté over a medium heat for 2 minutes, stirring often. Once the peppers and onion are soft, remove them from the pan and add them to a bowl with the tomatoes, olives and spinach.
- Turn the heat down low and add a touch more oil if you think it needs it. Ladle in the batter, then quickly follow with a good covering of the pepper and spinach mix.
- Cook on a low heat for 3 minutes before placing the pan under your grill just to cook the top. Cook for around 3–4 minutes or until golden.
- Slide the omelette onto a warm plate and top with lightly dressed spinach, hummus and avocado.
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