Today a dish for me it was a discovery: omlette chickpeas and onions. A simple recipe, I prepared to use the residue of chickpea flour I had in the closet for months: while loving them, I did not want to prepare the fritters (and especially I did not want to fry) and I did not turn on the oven to cook the porridge. So, I decided to try the recipe view sometimes on some vegan recipes sites and I throw myself on the frittata, enriched by so much, but so much caramelized onions and parsley. I must say that this vegan pancake I loved: it is not, quite clearly, an omelet, except that in the aspect that the generically recalls, but for those who love the chickpea flour will be a revelation. Soft, almost creamy, the chickpea pancake is enhanced by the sweet taste of caramelized onions. To make it more rich than can add to the onion also courgettes and carrots, or asparagus and peas: saute all the vegetables in olive oil and salt to flavor them well, and vegetables will make even more tasty frittata. The omelet with chickpeas and onions is very easy and quick to prepare: I recommend, though, have the foresight to prepare the dough with at least a couple of hours in advance (nothing prevents you to prepare it the night before and store in the refrigerator), thereby making it more digestible chickpea flour, It saw that cooking will be quite fast. The taste is not what the omelette, but it is definitely good, especially for those who love the fritters or porridge: Great hot but also cold, the next day. I also think a good solution for lunch in the office, because it is practical to carry and you have not even warm up. And I'm sure, even if you were as far removed vegans imaginable, This rustic omelet chickpeas and onions will love. Wanna bet? Have a good day.
OMELETTE OF CECI AND ONIONS (Vegan recipe)Print This
- 300 grams of flour
- 600 milliliters of natural mineral water (including sparkling)
- extra virgin olive oil, just enough
- salt and pepper, just enough
- 5 large onions
- parsley, just enough
To prepare the omelet with chickpeas and onions, you must first prepare the emulsion of water and chickpeas. Place the chickpea flour in a large bowl. Add flush water (still or sparkling), mixing the mixture with a whisk. Stir rapidly so as to obtain first a smooth batter without lumps and then, when you have paid all the water,, a compound fluid and smooth. Add to the mixture with salt and pepper according to your taste (I have abounded with pepper), cover with plastic wrap and let stand for at least two hours (but also throughout the night).
If you like spicy flavors, can add to the mixture of chickpeas also turmeric, paprika and a pinch of curry.
While the mixture for the vegan chickpea pancake rests, slice the onions thinly. Do not worry if you seem too, you will find that cooking will be reduced a lot. Put the onions in a large saucepan, add the olive oil and two tablespoons of mineral water. Add salt and cook covered until the onions are soft not, then remove the lid and cook over low heat until the onions have softened not and will not have taken a beautiful golden color.
Finely chop the parsley. Add the parsley and chopped onions to the mixture of chickpeas and water, then add 4 tablespoons of extra virgin olive oil and emulsify with a whisk.
I wanted to prepare an omelet with chickpeas and onions high and rustic, so I used a pan of 28 cm in diameter and I poured the entire compound. If you want to prepare an omelette thinner, divide the mixture into two parts and two omelets prepared.
To prepare the omelet chickpea proceed as for a normal omelette: pour some’ of oil in the pan and, When the oil is hot, add the mixture of chickpeas and onions. As the omelette chickpeas should cook more than one egg, I recommend that you cover the pan with a lid and cook over low heat for 10 minutes or until the top of the omelet will not be lightly coagulated. At this point, unplug the omelet from the edges with a spatula and turn on itself with the help of the lid. Put it back in the pan and cook for 5-7 minutes. The surface of the frittata should be golden. Serve the omelet with chickpeas and onions with a nice tomato salad: moisture and tomato sauce will make this even more tasty vegan frittata. Bon appétit!
THE PAIRING: BirrArpa, conceived from the farm “Farmer Galluzzo”, which is located in Sambuca di Sicilia. BirrArpa is an unfiltered beer, unpasteurized, chiara, beverina, with a bitter light, refreshing and very fresh. It goes well with chickpeas and onions and with a fresh side dish like tomato. Being a so-called “beer firm” It is produced at the Beer Brewery Toscano Elba in Portoferraio (Livorno). It is realized with Sicilian wheat, grown without the use of chemicals.
The omelette chickpea is the classic recipe 'empties the fridge': you can enrich it with all the spices or vegetables you have in the refrigerator. The key thing is brown well all the vegetables in a way that will bring the most flavor omelet. In my opinion, omlette chickpeas marries especially well with vegetables from sweetish tones, like carrots, onions, peas and zucchini in baking, the caramelization of natural sugars, become even more sweet and savory.