Savory Chickpea Flour Scramble (Farifrittata)

1. Whisk the Batter

1. In a medium mixing bowl, whisk together the chickpea flour, ground turmeric, fine sea salt, and black pepper.
2. Gradually pour in the water, whisking constantly until completely smooth and free of lumps. Let the batter rest for 10 minutes to allow the flour to hydrate while you prepare the vegetables.

2. Sauté the Vegetables

1. Heat 1 tablespoon of extra-virgin olive oil in a wide non-stick skillet over medium-high heat.
2. Add the sliced red onion and zucchini. Sauté for 4 to 5 minutes, stirring often, until the zucchini softens slightly and takes on light golden edges.
3. Stir in the halved cherry tomatoes and cook for another 2 minutes until they begin to soften and blister.

3. Scramble the Chickpea Batter

1. Drizzle the remaining 1 tablespoon of olive oil into the skillet over the vegetables and turn the heat down to medium.
2. Give the chickpea batter a quick stir, then pour it evenly over the sizzling vegetables.
3. Let the mixture sit undisturbed for about 1 minute until the bottom begins to set.
4. Using a heatproof spatula, gently lift, fold, and break the setting batter into large, soft, scrambled curds. Continue folding and stirring gently for 3 to 4 minutes until the chickpea curds are completely cooked through, custardy on the inside, and lightly browned on the edges.

4. Finish and Serve

1. Remove the skillet from the heat immediately to avoid drying out the scramble.
2. Tear the fresh basil leaves over the warm scramble, adjust salt and pepper to taste, and serve hot with crusty whole-grain bread or a fresh side salad.