Step 1

In a medium bowl, whisk the chickpea flour to break up any lumps. Whisk in salt, turmeric or any other dry ingredients (see options below), if using.

Step 2

Add the warm water and whisk until smooth. Use right away, or store in a sealed container in the refrigerator for up to 1 week.

Step 3

Pour the batter in a nonstick skillet set over medium heat. Let the batter sit for 60 to 90 seconds so that it just begins to set up.

Step 4

Begin to move the batter with a silicone spatula. Let it sit for another 60 seconds.

Step 5

Continue moving the batter as it sets up in the pan. It will seem sticky. You will likely think "this cannot be right!!!" It is right :).

Step 6

As the scramble continues to set, separate it into scrambled pieces, as shown. The pieces should appear set, but still slightly damp.