Chickpea vegan omelet (improved 18 May 2010)

Here a delicious recipe that I tried yesterday:

Besan (Chick Pea Flour) Omelet.

INGREDIENTS
2 cups besan (chickpea flour)
1 onion
2 tomatoes
1 small piece of ginger (about 1 cm / 1/2 inch)
8-9 leaves of coriander
4 cloves of garlic
2 thai chillies or chilli powder

Water (see below for quantity) and salt to taste 

METHOD

Chop the onions, coriander, chillies and garlic finely. Dice the tomatoes and blend them with the ginger to a coarse paste in a food processor. Add all the ingredients to the flour and stir well. 
Add water so that the consistency of the mixture is slightly thinner than yoghurt (make sure that there are no "knots" in the batter). It stick rather easily to the pan, so use enough oil in the pan. I baked it on level 3 (3/9) for 5 minutes on one side, then turned the omelet for 5 minutes (3/9), then turned again but on higher temperature (5/9) for 5 minutes both sides each.

It helps when the "dough" is very cold, so put it for 5 minutes in the freezer.
Serve with home made ketchup or use as a sandwich filling.

Chickpeas a.k.a. Garbanzo beans are beneficial for pancreas, stomach and heart, contains more iron than other  legumes and is also a good source  of unsaturated fats.