Moroccan Chickpea Omelette

Add some Moroccan flare to your morning omelette with this recipe by chef and blogger, Katelyn Allegra
Moroccan Chickpea Omelette
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Moroccan Chickpea Omelette
May 13, 2019
Preparation Time 10 minutes
Cooking Time 10 minutes
Serves 2


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

120g chickpea flour, sifted
2 tsp ras al hanout
1 tsp spinneysFOOD Fine Cumin
1 tsp spinneysFOOD Fine Paprika
250ml spinneysFOOD Bottled Water
3 tbsp olive oil
½ tsp spinneysFOOD Sea Salt

To serve

125g feta, crumbled
80g marinated sundried tomatoes
1 large carrot, peeled into ribbons

METHOD

  • 1

    To make the omelette, combine the flour, ras al hanout, cumin, paprika, water, oil and salt in a large bowl and whisk until smooth

  • 2

    Place a medium frying pan over a high heat and drizzle with olive oil

  • 3

    Pour 1 cup (250ml) of the batter into the pan to form an omelette and cook for 5 minutes or until the batter starts to bubble on the surface

  • 4

    Place a lid on top and cook for a further 5 minutes

  • 5

    To serve, top the omelette with feta, sundried tomatoes and carrot ribbons

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