Chickpea omelette with broccolini

Chickpea omelette with broccolini

Middle Eastern
10 mins Prep · 30 mins Cook

A quick and easy plant-based recipe to make for suhoor, this chickpea omelette is a fantastic way to pack all the nutrients, protein and flavours you need ahead of fasting

Created by Spinneys
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Cuisine Middle Eastern
Special Occasion Ramadan
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 592
Fat 38.3g
Saturates 5.3g
Protein 23.9g
Carbs 45.1g
Sugars 10.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Place the silken tofu along with the chickpea flour, nutritional yeast, milk and 1 tbsp of olive oil in a blender. Season with the salt and pepper and blitz. Allow the batter to rest for a few minutes.


Meanwhile, rinse and halve the broccolini.


Heat 4 tbsp of olive oil in a medium-sized pan over a medium heat.


Pour enough batter to spread evenly in the pan. Reduce to a low-medium heat. Place some of the broccolini on top. Cover with a lid and fry for 5-10 minutes or until firm and cooked through. Repeat this process with the rest of the batter.


Serve the omelettes with pea shoots and a drizzle of oil.