Fluffy Indian Chickpea Omelettes with Spiced Tomatoes (Gluten Free)
Indian spiced and fluffy chickpea flour ‘omelettes’ served with sticky tomatoes. A fantastic combination and perfect for brunch or lunch.
Prep time: 20 minutesmins
Cook time: 20 minutesmins
3-6 servings
5 from 1 vote
Ingredients
Makes 3 medium omelettes or 5-6 mini’s
1red onion sliced
1tspolive oil
1 1/2cupgram flour
3/4pack organic natural silken tofu–approx 175g
1tspsea salt
Twist black pepper
1tspgarlic granules
3tbspnutritional yeast
2cupswater
1tspturmeric
1tspcumin seeds
1tspblack mustard seeds
Optional add ins
Fresh coriander
Handful spinach
For the quick tomato curry
1tbspcoconut oil or olive oil
1onion–roughly chopped
1/4tspasafoetida
1tspturmeric
2tspblack mustard seeds
1tspcumin seeds
1tspground coriander
1tspchilli flakes
4clovesgarlic sliced
10-12cherry to tomatoes or 4 tomatoes chopped
1/2cupwater
1tspsea salt
1tbspcoconut yogurt or cream–optional but delicious!
Optional add ins
Fresh coriander
Handful spinach
Leftover roast veg
Handful frozen peas
Chickpeas
Instructions
To make the omelettes
First, gently fry the onion in a small frying pan on a medium heat until soft and browning.
Turn off heat and set aside.
Add the flour, tofu, garlic, nutritional yeast, water, and seasonings to a blender. Blitz to combine until you get a smooth batter. Add the onion and set aside for 10 minutes.
Add a splash more oil to the frying pan, then add 1/2 cup of the batter to the pan and tip to distribute towards the corners of the pan.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the chickpea omelette and you can lift the edges up easily. Either flip it and cook on the other side for 30 seconds to a minute or pop the whole pan under the grill to cook on the top. Repeat.
To make the tomato curry
Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they pop, add in the cumin seeds and chilli flakes. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
Cook for a further 3-4 minutes, then add the water. Simmer for 5 minutes. Season well. Stir in the coconut yogurt.