Ashley Madden, B.Sc.(Pharm), ACPR, CHNC
Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.
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Comments (7)
These are fabulous. The kids loved them as well. Need to double the batch.
Nutritional info is not listed.
This is my favorite chickpea omelette recipe! It’s so delicious. I definately agree with getting the pan hot on medium and then turning it down. I wait until the top starts to look good and check the bottom before I flip. I used this with next milk which is coconut soy mix, as well as cashew and oat milk. All worked great!
This took me about 2-3 times to get the hang of it. I used the almond milk and water as stated in the recipe. I did have to add a bit of oil spray to prevent the chickpea pancake or “omelette” from sticking. I also used a 9 inch pan to cook it in and it was the PERFECT size.
After having the pan heat up on medium heat (5 of 10), I lowered it to 3.5-4 (the medium low heat it stated), and poured half the batter. I left it completely alone for 6 minutes, checked for firmness and then either left it for another 1-2 minutes or added the veggies if it was firm enough.
I LOVED the way it turned out. I sautéed:
-mushrooms
-onions
-green bell pepper
-roasted garlic (about 3/4 of the garlic head i had made the day before)
It tasted amazing for all you garlic lovers! Worth a shot ;).
I served it with chopped tomatoes (pico de Gallo style) and some habanero hot sauce. Sadly I didn’t have avocado, but I’m sure it would have just added to the entire flavor.
Some of these recipes have taken me a few times to really get it right. Mostly because at first I didn’t really know what to expect, and I tend to follow the recipe 85% of the time. If at first it doesn’t come out right and you have the patience for it, I highly recommend re trying :).
Just made it! It was delicious.
I used oat milk because it was what I had but I only used 1/2 cup and 1/4 water. I did of course use the 1/4 water it asks for.
It does require patience and low heat and a good spatula
What a treat. Thanks so much
Oh this so didn’t work for me. I’m sure I did something wrong. Mine didn’t cook through, but stuck to the pan. I thought at first it was too hot, so I tried the second one at almost no heat and it still stuck. Any suggestions?
I used water instead of milk 1 to 1 ratio along with simple seasonings, and used a non-stick skillet. I waited until the top looked dry and it released from the pan. It takes patience but it is so satisfying!