Combine all chickpea flour dough ingredients together in a bowl, stir until there are no lumps, and set aside.
Heat the oil over medium heat and add the onions and garlic once hot. Stir consistently to avoid burning.
Add the pepper about two minutes later, when the onions start to turn translucent and continue to stir.
When the peppers have softened, after three minutes, add the tomatoes and stir for about one minute.
Pour the chickpea flour dough into over the veggies and into the pan and allow to sit for 2-3 minutes, like you would a regular scramble or omelet until the edges begin to dry out.
Scramble the mixture, scraping the bottom of the pan and allow it to sit, undisturbed for another 2 minutes before scrambling again.Continue the process until the dough begins to dry out, 4-5 minutes in total.
Kill the heat and allow the mixture to sit in the pan for 2 minutes and break apart into smaller bits if desired.
* Aquafaba: This is the liquid that canned chickpeas come packed in. Reserve 3 tablespoons for this recipe when draining the can.
** Nutritional Yeast: This is a deactivated yeast that brings a cheesy flavor to dishes. We've recently seen our Trader Joe's start carrying it, but it can also be found at Whole Foods, natural grocery stores, or online.
*** Kala Namak: Black salt. This will add an "eggy" flavor to the dish, but is optional. Find it at Middle Eastern or Indian grocers or online.
Medium-sized bowl Sharp knife + cutting board Wooden spoon Non-stick frying pan Plates + utensils for serving
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