Chickpeas are full in protein and rich in calcium, iron, fibers and folic acid. Spinach has anti oxidants, iron, magnesium, vitamin C, K. The parsley is also rich with iron, magnesium, folic acid, vitamin A,C.
1 tablespoon (tbs p) of coconut oil
2 tbs p. of chickpeas flour
2 tbs p. of mineral water
Hand full of spinach & parsley, you can chop as you wish
Bit salt & pepper
The proportion between the flour & the water should be 1:1 – ( 2 tbs p. water : 2 tbs p. flour).
Stir everything until you get a uniform mixture.
In a pan, heat the coconut oil. When ready, pour the mixture.
Cover the pan for 1 minute, then check. If the omelette has shaped, it‘s form, then it is ready to turn sides. If not, give it 30 more seconds.
When it is ready, gently turn it over with a spatula. Let it heat for 30 more seconds, and then take it out on a plate. You can also have this omelette in a sandwich.