1/2 cup chickpea flour
1/2 cup vegetable broth
1/4 cup onions, chopped
1/2 cup zucchini, diced
1 tablespoon fresh thyme, finely chopped
1 teaspoon olive oil
Salt and pepper to taste
Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth.
Heat a medium-sized pan over medium-high heat and add oil. Once warm, add the onions and sauté until translucent. Then add the zucchini and cook about 5 minutes until the vegetables begin to brown. As the vegetables cook, season with salt, pepper, and thyme and stir until incorporated.
Pour the chickpea flour-broth mixture over the vegetables and stir with a wooden spoon. It will begin to form clumps. Mix and break up as it continues to cook, for about 5-10 minutes. Once it's no longer wet and the raw flour taste has been cooked off, your scramble is complete.
Makes 2 servings
to make your mornings easier, prepare this the night before and just heat up.