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Chickpea Omelette

Chickpea Omelette: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Back ache, CC0; https://commons.wikimedia.org/wiki/File:Chickpea_Omelette_Complete.jpg; http://creativecommons.org/publicdomain/zero/1.0/deed.en. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Chickpea Omelette

Photo: Back ache · CC0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 1
Difficulty: Medium

Ingredients

  • •1 cup chickpea flour
  • •1 teaspoon baking powder
  • •Salt
  • •1 teaspoon ground turmeric
  • •1 teaspoon paprika
  • •1 cup soy milk or water
  • •1 tablespoon olive oil

Instructions

  1. 1In a bowl, mix the chickpea flour, baking powder, salt, turmeric, and paprika until combined.
  2. 2The finished batter Gradually add in the soy milk, and mix until the batter is fully combined.
  3. 3Heat up a skillet on medium heat and add the olive oil. Spread the oil across the pan and let it heat up a little.
  4. 4Frying the batter Pour the batter into the skillet. Cook until bubbles form in the middle. Then, carefully flip using a spatula.
  5. 5Cook the other side for about 30 seconds.
  6. 6Serve.

Camp tips

  • • Experiment with adding ingredients into the batter such as chives , bell peppers , and onions .
  • • Nutritional yeast can be added to give a sense of umami.
  • • Using water instead of soya milk causes more batter spread, giving you a larger but thinner omelette.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Planning a trip? Open the Trip Planner — your saved favorite meals can be pulled into the generated menu.

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