Chick­pea omelet

Ingre­di­ents:

• 200 g Chick­pea flour
• 600 ml water 
• 2 Tea spoons Salt
• 4 tbsp Tapio­ca starch
• 1 teas­poon Cori­an­der powder
• 1 teas­poon Cumin pow­der
• 1/2 tsp turm­e­ric

Also vege­ta­bles of your own choice:

• Mush­rooms
• papri­ka
• pars­ley or coriander
• Spring oni­ons
• spin­ach
• Gar­lic
• Wild herbs such as nett­les or groundweed

Pre­pa­ra­ti­on:

Mix the dry ingre­di­ents for the dough in a bowl with a whisk. Then gra­du­al­ly add the water until you get a smooth, lump-free dough. 

Now wash the vege­ta­bles and sli­ce or chop them fine­ly, depen­ding on the shape you want. Melt a dab of coco­nut oil in a pan and pour in the bat­ter. Imme­dia­te­ly top even­ly with the pre­pared vege­ta­bles. As soon as the under­si­de shim­mers gol­den brown, turn the ome­let over and fry brief­ly again. Ser­ve imme­dia­te­ly and enjoy hot. 

Bon appe­tit!