Step 1

Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.

Step 2

Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.

Step 3

Add veggies, chile and cook for another 2 mins.

Step 4

Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.

Step 5

Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle 1/2 tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.

Step 6

Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.