1 cup chickpea flour
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1/4 tsp cayenne pepper
1/4 cup chopped onions
1/2 cup red bell peppers
1/4 cup thinly sliced portabella mushrooms
2 tbsp grape seed oil (for cooking)
1/4 tsp black lava salt (add at the end)
Combine all dry ingredients in a bowl except black salt and mix well.
Add wet ingredients to dry mixture and mix well.
Set stove to med-high heat.
Add grape seed oil to a nonstick or cast iron pan.
Add onions, peppers, and mushrooms to pan.
Sauté with a wooden or BPA free plastic spoon or spatula.
Add chickpea mixture to pan.
Set heat to med-low.
Turn and stir mixture slowly for 10-15 minutes.
Break up large pieces and continue to stir.
Serve with toast or your favorite breakfast sides.
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