The chickpea omelette with peppers is a recipe based on chickpea flour, naturally vegan, gluten-free, and lactose-free. It’s halfway between an omelette and a rustic pie, and can be served as a main dish but is also perfect for aperitifs or appetizers. It’s ideal for lunchboxes, picnics, and outings. This version, filled with peppers and red onion, is perfect for spring and summer.
With chickpeas I’ve also prepared:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 217.91 (Kcal)
- Carbohydrates 24.70 (g) of which sugars 4.51 (g)
- Proteins 8.85 (g)
- Fat 9.60 (g) of which saturated 1.28 (g)of which unsaturated 1.70 (g)
- Fibers 4.65 (g)
- Sodium 707.83 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups chickpea flour
- 2 cups water
- 1 yellow bell pepper
- Half red onion
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 1 tsp black pepper
- chives
Tools
- Bowls
- Whisk
- Baking pan
- Parchment paper
Chickpea Omelette with Peppers Recipe
Disclaimer: the “Tools” section contains affiliate links
Don’t miss the collection RECIPES WITH PEPPERS
Start preparing the chickpea omelette with peppers by putting the chickpea flour, a teaspoon of salt, and half a teaspoon of black pepper into a bowl. Mix these three ingredients and begin adding water a little at a time, stirring with a hand whisk.
Try not to form lumps.
Let the mixture rest for about 1 hour.
After this time, you will notice a sort of foam on the surface of the batter: gently remove it with a spoon.
Wash and chop the pepper and half the onion: cook them in a pan with a little extra virgin olive oil for about 5 minutes, seasoning with salt and black pepper.
It doesn’t matter if the pepper remains crunchy, it will continue cooking in the oven.
Line a baking pan with parchment paper.
Add a bit of extra virgin olive oil and distribute it well (I used a brush to help).
Place the peppers and onion in the baking pan, distributing them well.
Add the chickpea flour and water mixture.
Finish with some chopped chives and a little more extra virgin olive oil.
Bake the chickpea omelette with peppers in a convection oven at 392°F for about 30 minutes.
You can find this recipe in the collection Vegan Sweet and Savory Recipes, over 50 ideas for all tastes.
Chickpea Omelette with Peppers
The recipe for this chickpea omelette is very simple and can be naturally personalized with your favorite vegetables depending on the season!
Also try the STUFFED OMELETTE ROLL
You can find this and other recipes in the collection Recipes for Easter Monday Picnic.
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Enjoy your meal!
