Serves 1 – 2 people
One of my favorite quick dinner meals is a vegan chickpea veggie omelette. It’s so easy and uses whatever vegetables you have on hand. It takes about 15-20 min prep time – even less if you use frozen or pre-cut vegetables – 20 minutes to bake and it’s done.
I prefer to use a well seasoned 8″ cast iron skillet for this. It allows you to sauté your vegetables on the stove top and pop it directly into the oven to bake. You can also use any skillet on the stove top and transfer to an oiled round cake pan to bake.
For the chickpea ‘omelette’ I use chickpea flour, water, salt, pepper and whatever other spices you like. I often use dill and sometimes caraway but feel free to play around with other spices or spice blends you enjoy.
Chickpea flour can be found at larger grocery stores but it is cheaper to buy from a middle eastern market or online. It is also called gram, besan, or garbanzo bean flour. I usually buy a 3 lb bag and store in the fridge or freezer. It lasts a long time and is great to have as a pantry staple.
Vegetable options are endless. I like to start with leeks or onions. Mushrooms are always good and I use anything else I have on hand. In the above video I used leeks, mushrooms and broccoli. Sometimes I use peppers, carrots, cauliflower or even shredded beets or spinach.
Veggie Chickpea Baked ‘Omelette’
Olive oil
1 to 1-1/2 cups cut vegetables
salt and pepper to taste
1/2 tsp dill or other spice/spice blend – adjust to taste
1/2 tsp nutritional yeast – optional – add more for more ‘cheesy’ flavor
1/2 cup chickpea flour
1/2 cup water – or veggie broth
Pre-heat oven to 400°. Dice onion or thinly slice leeks if using. Cut other vegetables into small bite size pieces. Or just measure out if using pre-cut or frozen veggies. Pre-heat skillet and add about a teaspoon of olive oil. Sauté onions or leeks for a few minutes and then add cut vegetables. Sauté for about 5 minutes or until they are at the crispness you like.
While veggies are cooking measure out 1/2 cup chickpea flour. Add 1/2 cup water or broth and whisk until smooth.
Add your spices and nutritional yeast – they can be added to either the veggie mixture or the chickpea mixture. If you are uncertain of your spice choice – put a little sprinkle on a forkful of veggies first to taste and adjust as needed. Start will a lighter amount of spices and add more to taste.
Once your veggies are at the doneness you like, if you are using an oiled baking pan – transfer veggies to the baking pan then slowly add the chickpea mixture, making sure to distribute evenly over the vegetables. If you are using an oven safe sauté pan or cast iron skillet, add the chickpea mixture directly to the skillet and put in the oven to bake.
Bake for 20 minutes or until center is dry to touch. Depending on the stickiness of your pan, you may need to run a spatula along the outside and bottom of the omelette to release. You can tip omelette onto a plate or cut into wedges to eat. Salt and pepper to taste if needed.
Serve by itself or add a side salad or sliced tomatoes and enjoy.
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