chickpea flour omelette with chipotle-grilled tomato
Chickpeas hold an esteemed place in the VLGL universe: rich in fiber, protein, selenium, iron, folate, and more, each little bean contains a wealth of wellness potential without causing the enjoyer to experience a spike in blood sugar. Besan, or chickpea flour, has a subtle, earthy flavor that lends itself well to many forms, from these "omelettes," to Caribbean-style roti, to pizza crust, and more. In short, chickpeas are a perfect VLGL food.
When you mix chickpea flour with water, spices, and baking soda, and heat this mixture in a lightly-oiled pan, it transforms into a hearty, soul-warming dish that can be enjoyed at any time of the day. These chickpea flour omelettes are denser and more bread-like than an egg omelet, richer and sturdier than a crepe. I like mine best with savory, sautéed kale.
These tomato slices, rubbed with chipotle powder and grilled until juicy, create a delectable, sauce-like element to this meal. The chipotle power both complements and enhances the tomato's natural, umami qualities.
Depending on whether and how you divide the batter, this recipe makes either one thick omelette or two, thinner omelettes. Portion-wise, this recipe is a perfect meal for my appetite; double it if you're a particularly voracious eater, but keep in mind that the protein content renders these deceptively filling.
RECIPE: Chickpea Flour Omelette with Chipotle-Grilled Tomato
☼ For the omelette --
- 1/2 cup chickpea flour
- 1 tablespoon nutritional yeast seasoning
- 1/4 teaspoon salt (I like to use a Creole-style seasoned salt)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon baking soda
- 1/2 cup water
- 1/2 teaspoon olive oil
- 1 cup curly kale, rinsed and torn into bite-size pieces
- scant 1/4 teaspoon of soy sauce or coconut aminos
☼ For the tomato --
- scant amount of olive (or other high-heat) oil for your grill or grill-pan
- 1 large, ripe tomato (beefsteak style works well)
- 1/2 teaspoon chipotle powder
- salt for sprinkling
- Begin to heat your grill/grill-pan on medium-high. Evenly brush on the oil. Slice your tomato into 1/2" thick slices. Using your fingertips, gently rub each side of each slice with the chipotle powder and salt, and set aside on a clean plate.
- Combine all of the dry omelette ingredients (from chickpea flour to baking soda), and pour in the water, forming the "batter." Whisk until no lumps remain.
- Add the olive oil to a small, nonstick pan, and heat on medium. Once hot, add your kale and sauté until the edges are brown and crisp, stirring occasionally, adding the soy sauce towards the end.
- Once the soy sauce is absorbed by the kale, place your tomato slices onto the grill, and add the batter to the pan, pouring over the kale. Leave the batter alone (no stirring) until bubbles begin to form. Then, flip your "omelette," and turn over your tomatoes approximately one minute after. The omelette is done when cooked through; the tomatoes are done when grill marks are visible on each side.
Serve with love.