Method

1. Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth.
2. Heat a medium sized pan over medium-high heat and add oil.
3. Once warm, add the onions and sauté until translucent.
4. Then add the zucchini and cook about 5 minutes until the vegetables begin to brown. As the vegetables cook, season with salt, pepper and thyme and stir until incorporated.
5. Pour the chickpea flour - broth mixture over the vegetables and stir with a wooden spoon.
6. It will begin to form clumps. Mix and break up as it continues to cook, for about 5-10 minutes.
7. Once it's no longer wet and the raw flour taste has been cooked off, your scramble is complete.