Name: Chickpea Omelette
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Chickpea flour - 1 cup; Water - ¾ cup; Olive oil, divided - ¼ cup; Dried oregano - 1 tablespoon; Ground black pepper - 1 teaspoon; Cayenne pepper - ½ teaspoon; Ground kala namak (Indian black salt) (Optional) - ½ teaspoon; Chopped onion - ¼ cup; Diced carrot - ¼ cup; Thinly sliced red bell pepper - ¼ cup; Zucchini, sliced into rounds - ½; Radicchio, cut into thin strips - ¼ head; Minced fresh parsley - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chickpea Omelette

1. Chickpea flour - 1 cup

2. Water - ¾ cup

3. Olive oil, divided - ¼ cup

4. Dried oregano - 1 tablespoon

5. Ground black pepper - 1 teaspoon

6. Cayenne pepper - ½ teaspoon

7. Ground kala namak (Indian black salt) (Optional) - ½ teaspoon

8. Chopped onion - ¼ cup

9. Diced carrot - ¼ cup

10. Thinly sliced red bell pepper - ¼ cup

11. Zucchini, sliced into rounds - ½

12. Radicchio, cut into thin strips - ¼ head

13. Minced fresh parsley - 1 tablespoon

How to cook deliciously - Chickpea Omelette

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne, and black salt; mix well and set aside.

3. Stage

Heat 1 tablespoon olive oil in an oven-proof, nonstick skillet over medium-high heat. Add onion, carrot, and red bell pepper. Cook and stir until onion is translucent and carrot and bell pepper have begun to soften, about 5 minutes.

4. Stage

Add 1 tablespoon oil and reduce heat to medium. Add zucchini; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure zucchini is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.

5. Stage

Give the chickpea mixture a stir and evenly pour into the skillet in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.

6. Stage

Transfer skillet to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on broiler and broil omelette until browned, about 2 minutes.

7. Stage

Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a rubber scraper or spatula. Place a large plate over the skillet and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.