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Chickpea Scramble with Zucchini and Thyme


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Rate this recipe 4.8/5 (5 Votes)


  • 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


Adapted from


Step 1

1. Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth.
2. 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 begins to brown. As the vegetables cook, season with salt, pepper and thyme and stir until incorporated.
3. 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.

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