Chickpea Omelette with Spinach and Spring Peas



  • 1 cup chickpea flour
  • 2 tbsp ground flax seeds
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1 1/2 cups water


  • 1 tbsp olive oil
  • 5 cups spinach, packed
  • 1/2 cup peas
  • 2 shallots, chopped
  • 3 garlic cloves, chopped
  • salt & pepper to taste


  1. Whisk the chickpea flour, ground flax seeds, baking powder, salt, turmeric, garlic powder, and water together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare the filling.
  2. Heat the olive oil in a pan on medium-high heat and add the onions to the pan, letting cook for 1-2 minutes.
  3. Lower the heat to medium, and add the spinach, peas, and garlic to the pan. The spinach will shrink a lot!
  4. Season the filling with salt & pepper, then remove from heat and set aside while you make the omelette.
  5. Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat.
  6. Spoon a ladleful of the omelette batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan.
  7. Let cook on medium heat for 3-4 minutes until golden brown on the bottom.
  8. Add your filling to the omelette, then fold in half over the filling.
  9. Serve immediately.