Egg-Free Menemen with Chickpea Flour

Ingredients

• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Green Bell Pepper
• 4 medium Tomatoes
• 2 cloves Garlic
• 1 tablespoon Turkish Pepper Paste (Biber Salçası)
• 1/2 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup chickpea flour and the 1/2 cup water until the mixture is completely smooth, with no lumps. Set this bowl aside.
2. 2Place a large skillet on the stovetop and set the heat to medium. Add the 2 tablespoons of olive oil to the skillet. Once the oil is warm, add the chopped 1 medium onion and the chopped 1 medium green bell pepper. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened.
3. 3Add the minced 2 cloves garlic to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Stir in the 4 medium tomatoes (diced), the 1 tablespoon Turkish pepper paste, the 1/2 teaspoon cumin, and the 1/4 teaspoon red pepper flakes. Season the mixture with the 1/2 teaspoon salt and the 1/4 teaspoon black pepper.
5. 5Allow the mixture to simmer for 10 minutes. Stir occasionally. The tomatoes should break down, and the sauce will thicken slightly.
6. 6Pour the prepared chickpea flour and water mixture into the skillet. Stir continuously, mixing it into the tomato and vegetable mixture. Continue to cook and stir for 5 to 7 minutes, until the mixture thickens to a consistency resembling soft curds.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley over the top. Serve immediately.

Substitutions

Related Guides