Dairy-Free Egyptian Eggah with Chickpea Flour

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 3 tablespoons Olive Oil
• 0.5 medium Onion
• 0.5 medium Bell Pepper (diced)
• 0.5 medium Zucchini (diced)
• 1 medium Tomato (diced)
• 2 cloves Garlic
• 0.25 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Cilantro (chopped)
• 0.5 teaspoon Cumin
• 0.25 teaspoon Turmeric
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Whisk together chickpea flour and water until smooth. Let it sit for 10 minutes.
3. 3Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
4. 4Add onion and bell pepper, and sauté until softened, about 5 minutes.
5. 5Add zucchini, tomato, and garlic, and cook for another 3 minutes.
6. 6Stir in parsley, cilantro, cumin, turmeric, salt, and pepper.
7. 7Pour the chickpea flour mixture into the skillet, spreading evenly.
8. 8Drizzle the remaining 1 tablespoon of olive oil over the top.
9. 9Bake in the preheated oven for 25-30 minutes, or until golden brown and set.
10. 10Let it cool slightly before slicing and serving.

Substitutions

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