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Beat the chickpeas flour with salt and water, then let rest.
Meanwhile peel the potato and cut into slices. Remove the stem from the pepper, and cut into stripes.
Stir fry them in a pan with oil, until tender.
Add the chickpeas flour mixture and cook like an omelette, turning it upside down when golden.

Eggless Omelette

100g chickpeas flour
1 pinch of salt
100ml warm water
1 potato
1 red bell pepper

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