chickpea flour and roasted veggie scramble

chickpea flour scramble

Another day, and a ‘failure’ that turned out delicious.

I was trying to make a chickpea omelette/pancake with some roasted veggies elegantly folded inside it for breakfast. In my pre-coffee stupor I forgot to add any raising agent and forgot to oil the pan. When I went to fold it, everything was a bit flat and totally stuck! Rather than throw it away I simply scraped it from the bottom of the pan and broke it up a bit, threw in some roasted veggies and then tossed it around to cook some more. What I ended up with was a delicious, nutty flavoured soft scramble with some crunchy bits.

A nice change from a tofu scramble and a very happy accident.

I’ll be making it again.


chickpea flour and roasted vegie scramble
prep time
cook time
total time
recipe type: Breakfast
cuisine: vegan
serves: 1
  • ½ cup chickpea flour
  • ½ cup water
  • a pinch of salt
  • a small handful of parsley chopped
  1. Mix all the ingredients together and allow them to stand for 10 minutes.
  2. Pour the mix into a oiled pan and once it starts to dry off on the top surface, flip and break it up into chunks and cook some more.
  3. Add any garnishes of your choice. I ate mine with some leftover roasted mushrooms, pumpkin, parsnip and onion.


yellow split pea dhal

yellow split pea dhal

I know it is October, but I think making more dhal is my New Year’s resolution. I’m either late or early, I’m not sure which.

Every time I make dhal I’m impressed by how easy and delicious it is, so I am not sure why I don’t make it more often. It has so much going for it. It is fast and easy to make, delicious, AND healthy.

There are lots of different methods to make dhal. I am not the most confident Indian food cook, so I like this method where you cook the lentils (or peas, beans, or any other kind if pulse) until they are soft,  then fry the spices in oil and add the lot to the cooked mix.

This time I made the dhal with yellow split peas, but I’ve use red lentils when I want something quicker or black urad dhal (which is my favourite). I like to give mine a slightly sour taste with some tamarind paste or lemon juice.

This is today’s version.

yellow split pea dhal
prep time
cook time
total time
recipe type: indian
cuisine: vegan
serves: 4
  • 250 g yellow split peas
  • 1 tsp turmeric
  • 4 cups water
  • 4 garlic cloves peeled
  • 2 cm piece of ginger peeled
  • salt
  • ½ tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 8 curry leaves
  • 2 tsp cumin seeds
  • 2 dried chillies
  • 8 curry leaves
  • ½ tsp chilli powder
  • 1 large chopped tomato
  • tamarind paste or lemon juice
  • coriander leaves for garnish
  1. Wash and drain the split peas.
  2. Add to a large saucepan with 4 cups of water and the turmeric and cook until tender.
  3. By this time the water should have reduced.
  4. Pound the garlic and ginger into a paste with a pinch of salt in a mortar and pestle or chop very finely into a paste with a knife.
  5. In a small pan heat the oil and add all the spices and the garlic and ginger paste and fry briefly until they smell good.
  6. Add the spices and the oil to the split peas and stir.
  7. Season with salt to taste.
  8. Add the chopped tomato and cook for another 10 minutes.
  9. Add some tamarind paste or lemon juice to give it a slightly sour taste.
  10. Garnish with fresh coriander.



supercharger bowl

I’ve been in the city at lunchtime on a few days recently, so I finally made it to Supercharger, not one, not two, but three times in quick succession.  I have wanted to go since I first heard about it. It is always nice to see a new vegan place and, while this is not fine dining, it is high quality, good to eat food.

Supercharger is a vegan ‘build your own’ bowl eatery in the food court on the 3rd level of Emporium in Lonsdale Street. Don’t shudder, this is no ordinary food court. It has decent furniture, some large shared tables and a great view of some of the newer modern architecture and the rooftops if you are near the large windows. Another plus is that the meals come in real china bowls, not takeaway containers (unless you’re taking away).

I’m a big fan of the bowl meal, usually a grain or other carb with various toppings. They’re healthy, fresh and delicious. The bowls at Supercharger start at $12 for a base with 4 toppings and range up to $14 for six. The toppings are categorised into smashes, raws, fermented, simmered, proteins and sauces.

On my first visit I settled for brown rice, black beans with corn and roasted capsicum, a cauliflower and lentil curry, ginger broth braised mushrooms and some herbed seitan.

On the second visit the menu had changed slightly. I was so hungry I ate 3/4 of my bowl before I remembered I should have photographed it. I had brown rice, this time with the black beans, corn, capsicum combo again, along with an avocado and pea smash with coconut oil and lime, some mashed pumpkin with black sesame seeds, lightly pickled cauliflower with black sesame seeds, and a yellow split pea dhal.

On my third, I went again for the brown rice, pumpkin, blackbean/corn/capsicum combo, this time with a cumin spiced puree of peas and kale, cauliflower with turmeric and lentils and some grated cooked sweet potato with pepitas. Again half eaten…oops.

Everything was delicious and filling. I’d probably skip the cauliflower pickle next time, it was OK, but not a patch on all the other toppings which I really enjoyed.

They also do smoothies, juices and desserts.

I think I will be back AGAIN to try every topping on the menu.

Level 3 Food Court at Emporium
287 Lonsdale St
Melbourne, 3000.

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