Stinging Nettle & Chickpea Scramble

Serves: 4
Cooks in: 25 minutes
Difficulty: 5/10
Gluten free


1 cup/125g Chickpea Flour

1 cup/250ml Water 

1/2 cup/125ml Non Dairy Milk 

1/2 tsp Ground Turmeric 

1 tsp Ground Cumin

1 tsp Smoked Paprika 

1 tsp Ground Coriander 

Pinch Sea Salt & Pepper 

3 tbs Olive Oil 

1 Leek, chopped fine

2 cloves of Garlic, minced 

Big Handful Nettle Leaves, washed & chopped roughly 

Juice & Zest of a Lemon 

Optional Servings

Sweet Potato Wedges 



Hummus or Tahini Dressing 

Pumpkin Seeds 

Whisk together the chickpea flour with the water, milk spices & seasoning until its a pancake batter style consistency. Set aside for 5 minutes.

Pre heat a non stick frying pan over a medium heat & add the olive oil. When the pan is hot add the leek, garlic & nettle leaves. Sauté for 3-4 minutes before stirring through the batter. 

Don’t keep stirring the batter because it will clump up, let it cook for a minute, then stir, & repeat the process until its golden & resembles a scrabble. Use your spoon to chop/break up any large chunks. They longer you sauté the mix, the tasty it is. 

Before serves stir through the lemon zest & juice & add a little more seasoning if its needed. 

Serve your scramble on toast or with sweet potato wedges. I also like to add tahini, sauerkraut, salad & seeds to my plate.