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Photo: Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis
Active Time:10 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupchickpea flour2tablespoonsnutritional yeast1teaspoonbaking powder½teaspoonkala namak (black salt)orregular salt (see Tip)¼teaspoonground turmeric¼teaspoonground pepper1cupwater2tablespoonslemon juice1teaspoonreduced-sodium tamariorsoy sauce (see Tip)3teaspoonsextra-virgin olive oil, divided1cupthinly sliced red onion1cupsliced cremini mushrooms2teaspoonsfinely chopped garlic1cupgrape tomatoes, halved lengthwise1cuppacked fresh spinach, roughly chopped
Cook Mode(Keep screen awake)
Ingredients
1cupchickpea flour
2tablespoonsnutritional yeast
1teaspoonbaking powder
½teaspoonkala namak (black salt)orregular salt (see Tip)
¼teaspoonground turmeric
¼teaspoonground pepper
1cupwater
2tablespoonslemon juice
1teaspoonreduced-sodium tamariorsoy sauce (see Tip)
3teaspoonsextra-virgin olive oil, divided
1cupthinly sliced red onion
1cupsliced cremini mushrooms
2teaspoonsfinely chopped garlic
1cupgrape tomatoes, halved lengthwise
1cuppacked fresh spinach, roughly chopped
DirectionsWhisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.Tips:Kala namak, or black salt, helps add an eggy flavor to this dish while still keeping it vegan. You can buy kala namak from retailers like The Spice Lab, or substitute regular salt.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell.com, December 2021; updated April 2023
Directions
Whisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.Tips:Kala namak, or black salt, helps add an eggy flavor to this dish while still keeping it vegan. You can buy kala namak from retailers like The Spice Lab, or substitute regular salt.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Whisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.
Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.
Tips:
Kala namak, or black salt, helps add an eggy flavor to this dish while still keeping it vegan. You can buy kala namak from retailers like The Spice Lab, or substitute regular salt.
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell.com, December 2021; updated April 2023
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Nutrition Facts(per serving)107Calories4gFat15gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
