Chickpea flour scramble with mushrooms, spinach and nutritional yeast

Ingredients

For 1 serving

• Chickpea flour50 g
• Button mushrooms100 g
• Spinach100 g
• Nutritional yeast10 g
• Turmeric1 pinch
• Extra virgin olive oil3 g
• Saltto taste
• Black pepperto taste

Method

1. In a bowl whisk the chickpea flour with about twice its volume of water, the turmeric, the nutritional yeast, a pinch of salt and some pepper until smooth.
2. Clean the button mushrooms by trimming the earthy stem ends and wiping them with a damp cloth, then slice them thinly; wash the spinach and drain well.
3. Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms for 4 minutes, until golden and their liquid has evaporated; add the spinach and stir for 1 minute, until wilted.
4. Lower to a medium heat, pour the batter over the vegetables and leave it for 30 seconds, then stir with a spatula for 3–4 minutes, scraping it off the bottom, until it sets into soft curds like scrambled eggs.
5. Serve straight away, piping hot.