Omelette du fromage, no just joking. It’s a chickpea omelette!! Delish, easy to make. If your new to chickpeas, occasionally adding them to a salad or rarely eating hummus, then you’re missing out on some of the serious benefits of chickpea flour! Why chickpea flour? They’re high in fiber, are gluten free and high in protein too. Damn I said damn goals in life and you can add your gratin in what ever you like! Enjoy this one.
2 tbsp Olive oil
1 large red onion sliced
300 g new potatoes waxy potatoes, cut intro medium slices
1 cup chickpea flour
240 ml / 1 cup water
optional A pinch of black salt / kala namak
Salt & pepper to taste
- Throw in 1 tbsp of the olive oil or coconut oil in a large medium pan and add the chopped onions and slice the potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
- Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (or whatever you using).
- When your potatoes and onions are cooked, throw them to the chickpea mix and stir to combine.
- A tip: Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
- Throw in your chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
- Once the top is starting to cook through, flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
- When both sides are brown and the omelette is done and now you can Enjoy!