Stir-fried chickpea puree

Ingre­di­ents for 1 to 2 servings: 

• 70g Chick­pea flour 
• 120 ml uns­weeten­ed almond- or Coco­nut milk, Heal­ing broth or water 
• 2 Tea spoons Oni­on pow­der
• 1 teas­poon Gar­lic pow­der
• 1/2 tsp Papri­ka powder
• 1/4 tsp Turm­e­ric pow­der
• 1/4 tsp Cayenne pep­per
• 1/4 tsp sea-salt (optio­nal)
• 45 g fine­ly chop­ped onions
• 35g crus­hed yel­low, red or oran­ge peppers
• 40g crus­hed tomatoes
• 5g chop­ped pars­ley and basil
• 1 tbsp fresh­ly squeezed lemon juice

Pre­pa­ra­ti­on:

In a bowl, mix the chick­pea flour, almond or coco­nut milk or broth or water with the spi­ces to form a smooth dough. 

Sau­té the oni­ons in a non-stick cera­mic pan over medi­um heat for 3 to 5 minu­tes and add the pep­pers and toma­toes and heat again for 2 to 3 minutes. 

Now pour in the bat­ter and fry for 2 minu­tes wit­hout stir­ring. If the dough starts to stick to the sides, break it up with the spa­tu­la and con­ti­nue to tre­at it like scram­bled eggs for ano­ther 3 to 4 minu­tes until the mix­tu­re has a cer­tain amount of firm­ness and is no lon­ger wet. Stir in the pars­ley and basil and sea­son with the lemon juice. 

Arran­ge on a pla­te and gar­nish again with a litt­le basil and parsley. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb