Vegan chickpea omelette with fresh spinach

Vegan chickpea omelette with fresh spinach: a savoury recipe made with chickpea flour, baby spinach, olive oil and turmeric for quick cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 290 kcal per serving
• Protein: 12 g
• Fat: 10 g
• Carbs: 36 g

Ingredients

• 120 g chickpea flour
• 200 ml water
• 1 handful of baby spinach
• 1 tbsp olive oil
• 1 pinch of turmeric

Method

You’ll need: frying pan · chopping board · knife

1. Stir the chickpea flour with the water, salt and turmeric into a smooth batter. Leave it to stand briefly so the flour can swell.
2. Heat the olive oil in a frying pan and soften the baby spinach briefly until it wilts. Then take it out of the pan.
3. Pour the chickpea batter into the hot pan and spread it evenly. Cook the omelette over a medium heat until the surface is almost set.
4. Spread the baby spinach over one half and carefully fold the omelette over. Cook a little longer, until it's cooked inside and lightly golden brown outside.
5. Let the omelette rest for a moment so it's easier to cut.
6. Serve the vegan chickpea omelette straight from the pan, with a little extra olive oil or fresh herbs if you like.

Good to know

When you want something uncomplicated for breakfast or lunch, this omelette is a good idea. It's quick in the pan and pleasantly substantial without feeling heavy.

Swaps

Baby spinach → chard (also contains minerals); olive oil → avocado oil (heat-stable, mainly monounsaturated fats); water → unsweetened oat milk (a slightly creamier texture; contains gluten unless labelled gluten-free); turmeric → finely ground cumin (a more savoury flavour, traditionally popular in pulse dishes).

Allergens

The recipe is naturally vegan and free from major allergens such as egg or milk; for children, season mildly, and in pregnancy it's fine with fresh, well-washed ingredients.

Dairy-free recipes