The vegan chickpea omelette is a top choice for healthy, tasty meals.
It’s packed with protein, gluten-free, and simple to make.
Paired with curried sweet potato and spinach, it’s a full meal that’s both flavorful and nutritious.
Looking for a quick breakfast, a relaxed brunch, or a light dinner?
This recipe is perfect. Let’s explore how to make it and why it’s a great addition to your meals.
Why You and your Family will Love This Recipe?
- Healthy and Nutrient-Dense: Chickpea flour is full of protein, fiber, and vitamins. Sweet potatoes and spinach add more nutrients like vitamin A, iron, and antioxidants.
- Quick and Easy: This recipe needs just a few ingredients and takes under 30 minutes to make.
- Customizable: You can change the spices and add different veggies or cheese for a unique taste.
- Perfect for Any Meal: This omelette is great for any time of day, not just breakfast.
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Chickpea Omelette Batter | |
| Chickpea flour (gram flour or besan) | 1 cup |
| Water | 1 cup |
| Turmeric | ½ teaspoon |
| Cumin | ½ teaspoon |
| Paprika (optional) | ½ teaspoon |
| Salt and pepper | to taste |
| For the Curried Sweet Potato and Spinach Filling | |
| Sweet potato, peeled and diced | 1 medium |
| Fresh spinach leaves | 1 cup |
| Curry powder | ½ teaspoon |
| Olive oil (or preferred cooking oil) | 1 tablespoon |
| Salt and pepper | to taste |
| Optional Toppings | |
| Fresh cilantro | to taste |
| Sliced avocado | to taste |
| Hot sauce or tahini drizzle | to taste |
Instructions
Step 1: Prepare the Batter
Begin by mixing the chickpea omelette batter.
In a bowl, whisk together chickpea flour, water, turmeric, cumin, paprika, salt, and pepper until smooth.
The batter should be like pancake batter, not too thick or too thin. Let it sit for 5–10 minutes to blend the flavors and hydrate the flour.
Step 2: Cook the Curried Sweet Potato and Spinach
Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and curry powder.
Stir to coat the potatoes with spices. Cook for 8–10 minutes, stirring now and then, until they’re tender and slightly brown.
After cooking the sweet potatoes, add spinach to the skillet.
Sprinkle with salt and pepper, and cook for 1–2 minutes until wilted. Remove from heat and set aside.
Step 3: Cook the Omelette
Heat a non-stick pan over medium heat and lightly grease it with oil.
Pour about ⅓ cup of the batter into the pan, spreading it out into a circular shape using the back of a spoon.
Let the omelette cook for 2–3 minutes, or until the edges start to lift and the surface sets.
Flip the omelette carefully using a spatula and cook the other side for an additional 2 minutes.
Repeat this process with the remaining batter, greasing the pan lightly between omelettes if necessary.
Step 4: Assemble
To assemble the dish, spoon the curried sweet potato and spinach filling onto one half of the cooked omelette.
Fold the other half over the filling to create a semi-circle.
Transfer the omelette to a plate and garnish with your favorite toppings, such as fresh cilantro, sliced avocado, or a drizzle of hot sauce.
Tips for Success
- Use a Non-Stick Pan: Chickpea batter can be delicate, so a non-stick pan ensures your omelette flips easily without sticking.
- Adjust the Batter Consistency: If the batter is too thick, add a tablespoon of water at a time until it reaches the right consistency. Too thin, and it won’t hold together well.
- Pre-Cook the Filling: Cooking the sweet potatoes and spinach separately ensures they’re perfectly cooked before being added to the omelette.
- Season Generously: Chickpea flour has a mild flavor, so don’t be shy with the spices in both the batter and the filling.
Serving Suggestions
This vegan chickpea omelette pairs beautifully with a variety of side dishes and accompaniments. Here are some ideas to make it a complete meal:
| Side Dish | Description |
| Fresh Salad | A green salad with lemon vinaigrette for a refreshing touch. |
| Avocado Toast | Whole-grain toast topped with mashed avocado and chili flakes. |
| Roasted Veggies | Roasted broccoli or asparagus for extra vegetables. |
| Dips and Sauces | Dairy-free yogurt, hummus, or tahini sauce for dipping. |
Storage and Reheating
| Storage Tip | Details |
| Refrigerator Storage | Store in an airtight container for up to 2 days. |
| Reheating | Warm in a skillet or microwave until heated through. |
While reheating may soften the texture slightly, the flavors remain delicious.
Nutritional Benefits of This Dish
| Ingredient | Benefits |
| Chickpea Flour | High in plant-based protein, fiber, and complex carbs. |
| Sweet Potato | Rich in vitamins A and C, adding natural sweetness. |
| Spinach | Packed with iron, calcium, and antioxidants. |
| Spices (Turmeric, Curry Powder) | Anti-inflammatory and antioxidant properties. |
FAQs
Q: Can I make the batter ahead of time? A: Yes, you can prepare the batter a day in advance. Store it in the refrigerator and stir well before using.
Q: Can I freeze the omelette? A: Freezing is not recommended as the texture may become too soft when thawed. But, the batter can be frozen for up to a month.
Q: What can I substitute for chickpea flour? A: Chickpea flour has unique properties, but you can try a mix of all-purpose flour and cornstarch for a similar consistency. It won’t be gluten-free, though.
Q: Can I add other vegetables to the filling? A: Absolutely! Bell peppers, mushrooms, or zucchini work wonderfully in this recipe.
Conclusion
This Vegan Chickpea Omelette with Curried Sweet Potato and Spinach is a recipe worth adding to your repertoire.
It’s quick, easy, and loaded with flavor, making it perfect for any meal of the day.
Plus, it’s entirely plant-based and packed with nutrients, so you can feel good about what you’re eating.
Give this recipe a try and let us know how you liked it.
Did you make any creative tweaks or try a new filling? Share your thoughts in the comments below, we’d love to hear from you!