I’ve been a morning person for as long as I can remember but I feel ike I’ve become even more so of one since reaching Guangzhou…I mean can you blame when mornings mean waking up to this face:
Another thing that makes mornings worth being excited about? A delicious breakfast…which is exactly what we’re talking about today. Before leaving Mumbai last week, I was hooked on eating chickpeas for breakfast. If you think I’m referring to chickpeas in the form of legume balls, I should probably clarify a bit more: chickpea flour (a.k.a. besan/gram flour/garbanzo bean flour) made into a High-Protein Chickpea Omelet. I know I know, I sound so hippie right now but trust me, this stuff tastes yum!
Along with incorporating chickpea flour more into my own diet, I tend to recommend it to clients who follow a vegan/plant-based diet (i.e. don’t eat animal-based products including eggs & dairy) given it packs in a decent amount of plant-based protein: a ½ cup serving of chickpea flour contains 10.5 grams of protein whereas the same amount of wheat flour contains a mere 6g of protein. Protein aside, this High-Protein Chickpea Omelet keeps me full for a good 3-4 hours thanks to the fiber in the veggies. And let’s be honest, nothing says healthy more than eating veggies for breakfast. For those of you who avoid gluten for whatever reason, be assured that chickpea flour is naturally gluten-free.
This High-Protein Chickpea Omelet is a twist on my original Socca Flatbread recipe which also calls for chickpea flour. Most days I serve it with some homemade coconut chutney, but other toppers which pair well include avocado (duh!) & salsa. If savory breakfasts aren’t your thing, who’s to say you can have this for lunch…or brinner. Tried and tested, and it tastes delicious any time of the day:
- ½ cup chickpea flour
- ¼ medium tomato, diced
- 3 button mushrooms, diced
- ¼ green bell pepper diced
- ¼ small onion, diced
- 1 teaspoon finely chopped parsley (optional)
- ½ cup water, warm or room temperature
- Salt to taste
- In a bowl, mix together the chickpea flour, tomatoes, mushrooms, bell peppers, onions, parsley & salt.
- Add the water & whisk to combine into a smooth, lump-free batter.
- Coat a flat skillet with cooking spray (or oil) & place over medium heat. Pour batter onto the skillet, swirling skilled to evenly coat.
- Reduce heat & cook for 2-3 minutes, Flip & cook for another 2-3 minutes, until golden brown.
- Serve with your choice of dip(s), or plain.
- i) Other names for chickpea flour include besan, gram flour, or garbanzo bean flour.
Are you more of a savory or sweet breakfast person? Lately I’ve been enjoying savoury breakfasts more.