3/4 cup water
2/3 chickpea flour
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 tablespoon olive oil
1/3 cup minced shallots
1 tablespoon chopped fresh, flat-leaf parsley leaves
1 tablespoon chopped fresh basil
Freshly ground black pepper
In a small bowl, whisk the water, flour, turmeric, and salt until smooth. Let stand for at least 10 minutes or for up to 1 hour.
In a medium skillet, heat the olive oil over medium heat. Add the shallots; cook, stirring, for 4 to 5 minutes, until softened but not browned.
Pour the chickpea batter into the skillet; let it cook, without touching it, for 3 to 5 minutes, until the edges begin to set. Using a spatula, break up the mixture to resemble scramble eggs. Add the parsley and basil; continue to cook, stirring, until the scramble appears set.
Season to taste with pepper and serve immediately.