Chickpea Omelette

Chickpea flour has so many uses in Āyurveda! From omelettes to body powder chickpeas work both inside and outside the body!

Sharing ‘Ayurvedic food’ is tricky business because it is not about the ingredients; are you surprised? Food is Ayurvedic based on how easy it is to digest and how well it is suited to your constitution. Foe example tomatoes might be great for you but terrible for me. It all depends.

This recipe is light in nature, making it great for breakfast (kapha time of day) or for people with high kapha constitutions. Cooking with cumin and spices assist digestive power. The best approach is to try it out and notice how you feel afterwards.

Ingredients (for one serve):

• 1/3 cup of chickpea flour

• 1/3 cup water (you may need to add more to reach a runny consistency.)

• 1 spring onion finely diced

• small handful of spinach roughly chopped

• 1 inch green chilli finely chopped

• (You could make any variation of vegetables - notes below)

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon turmeric

• salt + pepper to taste

• 1 tsp of oil (coconut or ghee) to cook

Method:

1. Mix together the chickpea flour and water until smooth and runny.

2. Mix in the cumin, turmeric, salt and pepper.

3. Prepare spring onion, chilli and spinach.

4. Heat the oil in a small-ish frypan and add the onion, chilli and spinach and sauté for 30 seconds - 1 minute.

5. Pour the chickpea mixture over the greens and cook until golden brown and flip to cook the same on the other side.

6. Serve with some lime pickle and enjoy.

To individualise this recipe here are some ideas:

• Vata: cook with ghee, ajwain, dry ginger

• Pitta: cook with ghee, coriander (powder or fresh), fresh ginger

• Kapha: cook with minimal oil, mustard seeds, chilli, tomato