NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpea flour

0.5 cup Water

8 tbsp Nutritional yeast

2 tbsp Hemp hearts

0.25 cup Black beans

1 cup Baby spinach

0.5 cup Sliced mushrooms

0.5 cup Diced bell pepper

0.5 tsp Avocado oil

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Kala namak

PREPARATION

• 1

  In a medium bowl, whisk together the chickpea flour, water, nutritional yeast, hemp hearts, turmeric, garlic powder, sea salt, black pepper, and kala namak until a smooth batter forms.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 3

  Add the sliced mushrooms and diced bell peppers to the skillet, sautéing for 5-6 minutes until the vegetables are tender and slightly caramelized.

• 4

  Stir in the black beans and baby spinach, cooking for 1 minute until the spinach just begins to wilt.

• 5

  Pour the chickpea batter over the vegetables in the skillet.

• 6

  Let the batter sit undisturbed for 30 seconds, then use a spatula to gently fold and scramble the mixture until it is set and golden brown.

• 7

  Serve immediately while hot and fragrant.