Chickpea Omelette
[Vegan]

To Roast the Vegetables:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss the sweet potato and red onion with 1 tablespoon (15 mL) of the avocado oil, ½ teaspoon (2 mL) of the curry powder, garam masala, and salt. Spread the vegetable mixture onto the prepared baking sheet, ensuring that the red onion is not close to the edges of the sheet to avoid burning.
3. Roast until the sweet potato is fork-tender, 23 to 25 minutes.
4. Toss the spinach in the same bowl with the remaining 1 teaspoon (5 mL) avocado oil and ¼ teaspoon (1 mL) curry powder, and a pinch of salt. Place the spinach on top of the vegetable mixture and roast for 2 minutes more to wilt the spinach.

To Make the Chickpea Omelette:

1. In a medium bowl, whisk together the chickpea flour, salt, baking powder, and turmeric. Whisk in the water and let sit for 10 minutes to hydrate the flour.
2. Heat a medium nonstick skillet over medium heat and brush with a bit of avocado oil. When the oil is hot, pour 1/3 cup (75 mL) of the batter into the pan. (You should hear it sizzle. If the pan is not hot enough, it might be harder to flip the omelette.) Cook for about 1 minute. You’ll see little bubbles on the surface, and it should look dry. Carefully run a spatula under the edges of the omelette, flip, and cook for 30 seconds. Transfer the omelette to a rack lined with parchment paper or keep warm in the oven. Cook the remaining 3 omelettes.
3. To serve, divide the roasted vegetables among the omelettes along one side and fold over.