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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFPlace 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.
