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Moroccan chickpea ‘omelette’
Makes 1 Starters and mains
For the ‘omelette’
- 120g chickpea flour
- 1tsp ras el hanout
- 1⁄2tsp ground cumin
- 1⁄4tsp cayenne pepper
- 1⁄4tsp paprika
- 1⁄4tsp ground turmeric
- 1⁄4tsp chopped fresh thyme
- 2tbsp nutritional yeast
- 1tsp baking powder
- handful fresh baby spinach
- 1tbsp houmous
- avocado slices
For the filling
- 1 red pepper
- 1 small red onion
- 6 cherry tomatoes
- 10 green olives, pitted
- handful spinach, plus extra to serve
- a little olive oil, for frying
Method
In a large bowl, add all the omelette ingredients with a pinch each sea salt and cracked black pepper and mix well. Whisk in water until you have a pancake- batter consistency (approximately 250ml). Cover and put it in the fridge for 15 minutes while you prepare your filling ingredients.
Finely slice the red pepper and onion. Halve the tomatoes and chop the olives into 3 and set aside. Preheat a large, non-stick, ovenproof frying pan – around 28cm – and add a small drop of olive oil. Preheat your grill.
Add the peppers and onion to the pan and sauté over a medium heat for 2 minutes, stirring often. Once soft, remove and put them in a bowl with the tomatoes and olives and the spinach. Turn the heat down low and add a touch more oil. Ladle in the batter, then quickly follow with a covering of the pepper and spinach mix. Cook on a low heat for 3 minutes before placing the pan under your grill just to cook the top. Cook for around 3-4 minutes or until golden. Slide the omelette onto a warm plate and top with the extra spinach, houmous and avocado.
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