Golden Chickpea Flour Scramble With Spiced Vegetables Recipe

About this recipe

Start your day with this vibrant and nutritious Indian breakfast featuring golden chickpea flour scramble and mildly spiced sautéed vegetables. Packed with protein, this dish is perfect for fueling your morning and keeping you energized. The chickpea flour creates a fluffy, egg-free scramble that pairs beautifully with the colorful array of carrots, cucumber, and chayote squash. Seasoned with aromatic spices like cumin and turmeric, and garnished with fresh coriander, every bite is a delightful burst of flavor. Easy to make and ready in just 35 minutes, this meal is ideal for family breakfasts or weekend brunch. Serve it hot and enjoy a balanced combination of taste and health benefits.

Ingredients

• NaN Trs Gram Flour
• NaN Trs Haldi Powder Turmeric
• 100 G Trs Ground Cumin Jeera Powder
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 50G Black Garlic Cloves, 50G
• 1 Onion Large 1 Each
• - Biona Capers In Olive Oil
• 65G National Spice Mix For Delhi Nihari 2 X 65g
• 100G Celery Salt, 100G
• 1 L Africa'S Pure Palm Cooking Oil 1L
• 1 Bunch Coriander - Bunch
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Peel and finely chop the onion and garlic, and dice the carrots, cucumber, and chayote squash into small pieces.
2. 2. In a mixing bowl, combine chickpea flour, turmeric, cumin, celery salt, and water to form a smooth batter with no lumps.
3. 3. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until fragrant and lightly golden.
4. 4. Add the diced carrots, cucumber, and chayote squash to the skillet and cook for 5-7 minutes, stirring frequently.
5. 5. Sprinkle the National Spice Mix For Delhi Nihari over the vegetables and mix well to coat evenly.
6. 6. In a separate pan, heat Africa's Pure Palm Cooking Oil over medium heat and pour in the chickpea flour batter.
7. 7. Stir the batter continuously using a spatula as it begins to set, creating a scrambled texture.
8. 8. Once the chickpea scramble is fully cooked and fluffy, transfer it onto a plate alongside the sautéed vegetables.
9. 9. Garnish with freshly chopped coriander leaves for a burst of flavor and color.