Add water slowly to chickpea flour while whisking to avoid lumps—start with ¼ cup and adjust until you reach a wet scrambled egg consistency for the best texture.

Bloom your turmeric, cumin, and chili powder in a bit of oil before adding the flour mixture to amplify their flavors and eliminate any raw spice taste.

Sauté your mushrooms, onions, and peppers until they release their moisture and brown slightly before adding the chickpea mixture—this prevents a watery final dish.

Let the chickpea flour cook undisturbed for 2-3 minutes after initially hitting the pan to develop a nutty flavor and golden color before stirring.

Stir in nutritional yeast in the final 30 seconds of cooking to preserve its cheesy flavor and prevent it from burning or becoming bitter from prolonged heat.