Lightly coat the inside of your slow cooker with coconut oil and add in all the vegetables.
In a medium-sized bowl, whisk together the chickpea flour, water, turmeric, salt, pepper and nutritional yeast.
Pour the chickpea mix all over the veggies.
Gently stir all ingredient..
Cover and cook on low for 4-8 hours (please see note bellow), once the top begins to brown slightly, it’s ready!
Serve on top of sprouted grain bread, inside an Ezekiel wrap or with nice fresh green salad.
Crock Pots: They all cook at different paces! So we recommend making this for the first time during the day and watching it to see how long it needs to cook until you’re happy with it, because as awesome as it is to wake up to a warm and satisfying scramble, I’d imagine that it would be equally disappointing to wake up a big bowl of sad brown stuff. Ours, for example, only took four hours on low, but we have a powerful little crock pot that cooks things quite quickly. So it’s worth watching it once the first time.