Recipes > Legumes, Breakfast

Quinua Real and chickpea omelette with sautéed sprouts

Recipe from Laura Kohan

Soups & creams
Picture from Laura Kohan


  1. Mix the chickpea flour with quinoa flour, turmeric and linseed. Add 2 cloves of pressed garlic, a pinch of black salt and 2 tablespoons of vinegar. Keep adding water, stirring to avoid lumps.
  2. Heat a lightly oiled nonstick skillet with olive oil and, when hot, pour a ladle of the mixture. Spread with a spoon to a round shape. When the edges are golden brown, turn around and leave half a minute on the other side. Repeat until the mix is finished. Reserve.
  3. Grate the carrots with the coarse side of the grater. Chop the celery and onion or leek into small squares. Reserve.
  4. Saute the onion with the carrot one minute over high heat. Reduce heat slightly and add the sprouts and celery for another minute.
  5. Fill the omelettes with the stir and serve hot.


    (4 servings)
  • 200 g. chickpeas flour
  • 100 g. quinoa flour
  • 1 teaspoon ground flaxseed
  • 1 teaspoon ground turmeric
  • 2 cloves garlic
  • 2 tablespoons of rice vinegar or apple
  • 1 pinch of black salt (Kala Nawak)
  • Sea salt
  • 300 ml of water

    Ingredients for sautéed sprouts

  • 1 or 2 handfuls of lentil sprouts (or other vegetable)
  • 1 carrot
  • 1 stalk celery
  • ½ onion or leek
  • Olive oil


"Lightly sauté the sprouts of vegetables for one minute to get better digestions."

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