Do you prefer brunch on Sunday? Maybe you’re agreeing if like me you wake before dawn on weekdays to eat a meagre breakfast, of maybe avocado on sourdough, porridge or a green smoothie. Then the weekend arrives and with it Sunday and Sunday mornings. Sunday mornings and leisure are synonymous, like ham and eggs (if we weren’t vegan), and padding in the kitchen making fixings for a slow leisurely breakfast is like heaven, a quiet time of peaceful rest. Sunday brunch should be about simplicity, like a chickpea omelette (an Indian besan ka puda) with Mexican toppings: salsa, guacamole, chilli bean mix and greens. Something easy yet delicious, that you can even serve friends who happen to pop in for a visit. Something easy yet classy, with its pale yellow orb wrapped around spicy chilli beans and salsa, green guacamole and refreshing greens. Yes, a chickpea omelette takes little time to prepare and is a worthwhile Sunday morning endeavour: easy to make, delicious and filling.
· Chickpea flour is a great source of fibre, helps improve heart health, stabilises blood sugar, can help with weight loss, lowers inflammation and improves immune function and is free of gluten and beneficial for digestion.
V, DF, GF
1 cup besan flour (chickpea flour)
1½ cups water
pinch of sea salt
¼ teaspoon turmeric
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper
½ red onion, chopped finely
Combine the besan flour and water in a bowl and whisk together to remove lumps. Stir in salt, spices and onion. Set aside for 5 minutes for the batter to rest. Heat a non-stick frypan on medium heat, when hot, drizzle a little oil and spread with a paper towel. Pour in ¼ cup of mixture, moving the frypan to spread into a medium sized pancake. Cook until the edges start to pull away and the underside is golden yellow, flip and cook a further few minutes. Serve with Mexican toppings like salsa, guacamole, chilli bean mix and greens. Enjoy!