Chickpea Flour Recipes
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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
15 RECIPES WITH CHICKPEAS
In this article I will give you 15 recipes with chickpeas that you must try. Chickpeas are perhaps my favorite legumes. With them it is possible to create many different recipes: soups, first courses, main courses and even salads. Unlike beans and lentils, I also find them perfect to eat in the summer. All these recipes can be made with both dried chickpeas and precooked chickpeas. Logically, starting from the precooked ones, the preparation times are greatly shortened for the dried chickpeas in fact it is necessary to soak them for at least 24 hours - so if we don't organize ourselves in time we will have a bit of difficulty.
I start my proposals with the classic chickpea soup. As I mentioned earlier, if we start from precooked chickpeas in a short time we will bring to the table a hot and tasty dish.
Could pasta and chickpeas be missing from my proposals? Absolutely not! I propose it in two versions, one classic and another enriched with bacon and spices & # 8230 in short, the choice is yours!
Another classic recipe based on chickpeas is hummus. For those unfamiliar with it, hummus is a perfect chickpea paté to spread on croutons or to accompany a vegetable dip. Ever since I discovered this recipe in the summer I always have a bowl of hummus in the fridge ready for a quick snack.
Chickpeas can be a tasty alternative to meat. I offer you the burgers and chickpea meatballs. Accompanied with ketchup and mayonnaise they are really delicious & # 8230 will not make you regret traditional meat recipes!
From chickpeas then you get a perfect flour for a thousand different recipes: crepes, panelle, gnocchi and focaccia, in short, it is a very versatile but above all good flour. As if that weren't enough chickpea flour is gluten-free in short, you have no reasons not to try it! Let me know in the comments if you like these 15 recipes with chickpeas and tell me which one is your favorite.
To prepare the panelle, put cold water 1 in a large pot and, without lighting the fire, sift the chickpea flour 2. Stir vigorously with a whisk, to avoid the formation of lumps (for this reason it is important that the water is very cold), then turn on the heat over medium heat 3.
Add the salt and pepper (4-5), stirring constantly. It is important to keep the heat medium and never stop stirring, otherwise the mixture will tend to stick to the pot. When it begins to thicken and boil, cook for another 10-12 minutes 6. Always turn vigorously so as not to create lumps: if they form, eliminate them by passing the mixture with an immersion blender.
At the end of cooking the mixture will be firm and compact, add the parsley 7 and mix it. Once ready, quickly spread about 30-40 g of the mixture, still hot, on 50 inverted plastic saucers, up to a thickness of 2-3 mm (8-9).
Let them dry until you can detach them without breaking them 10: it will take more or less 30 minutes. Heat the squoolio and fry the panelle for a few minutes, until golden on both sides (11-12). Drain the panelle on a sheet of absorbent paper.
Remember that if you can't spread all the mixture on the saucers, because it has become hard as it cools, put it on a tray, spread it out well and let it dry. Then cut it into squares and fry it like panelle 13. You can also make the panelle with another method: pour the dough into a greased loaf pan lined with baking paper, taking care to let the edges of the paper overflow in order to easily extract the mixture 14. Let the dough harden in the refrigerator until it is completely cold. Then cut it into half 15 cm thick slices
and fry the panelle in plenty of seed oil proceeding as already indicated 16. When cooked, drain the panelle on absorbent paper. Finally, cut the sandwiches in half 17 and stuff each with 5 panelle 18. Enjoy the panelle still warm!
Here is another very precious Albarosa recipe! And it is nothing a little bit less than the legendary chickpea porridge.Sift the flour in a bowl, add a nice pinch of salt , with a whisk, mix well the water (to be poured quickly to avoid lumps) and 3 tablespoons of oil .
Legend has it that farinata was invented by Genoese sailors who, after being surprised by a strong storm,
they were forced to feed themselves with chickpea flour soup of salt water.
The chickpea farinata is often recommended by the dr. Hubs as breakfast for group 0 people.
In Dr. D'Adamo, I find that chickpeas are considered neutral for people of group 0 and harmful to people of all other groups.
. But this is not Albarosa's latest recipe. more will come :)
Recipes with chickpea flour: first, second and desserts!
There are so many recipes with chickpea flour. Let's see some of them together and learn how to make them and revisit them with a pinch of imagination.
There chickpea flour it is a healthy, inexpensive and truly delicious alternative to common white flour. Already in ancient times, chickpea flour was also very popular in the Middle East where it was used instead of the very expensive wheat.
Particularly appreciated in Central Italy, chickpea flour is the protagonist of various regional recipes and delicious gastronomic specialties. Bread, biscuits, wraps, crepes, fresh pasta and pies. Given its consistency, it is also perfect as a thickener, for example in velvety or moles vegetable burgers.
It can also replace the bread crumbs to prepare the classic gateau of potatoes and the chickpea meatballs.
Furthermore, chickpea flour is also very easy to make at home. A food processor and a package of dried chickpeas are sufficient. Once rinsed thoroughly and left to rest overnight, they need to be roasted for 15-20 minutes. As soon as they have cooled, the chickpeas can be passed to the mixer in order to obtain a very fine and light-colored powder. For the best recipes with chickpea flour, always pay attention to the quality of the raw material (Photo by Pixabay)
You can keep it and use it for a variety of recipes, more or less elaborate, but all very good. Just think of the now famous Ligurian chickpea farinata, the Tuscan version or the very tasty & # 8216panelle & # 8217 of Palermo origin.
Discover alternatives to wheat flour:
- kamut flour
- Rice flour
- oat flour
- Manitoba flour
- Carob flour
After a period of substantial decline, today chickpea flour has been revalued and brought back into vogue by the vegan cuisine which makes extensive use of it in the most modern recipes for the beneficial and nutritional properties that characterize it. Let's see together what it is. The chickpea farinata is a typical street food of the city of Genoa: an exquisite low and golden savory pie made with chickpea flour
Recipes with chickpea flour: the nutritional properties
Chickpea flour is widely used in vegan cuisine because it is rich in proteins, fibers and carbohydrates. Just think that 100 grams of chickpea flour contain more a third of protein and fiber. 6% of its composition is made up of beneficial fats, such aslinoleic acid. The latter ensures a high nutritional intake and is a panacea for keeping the perfect ally for heart health in health.
Unlike wheat flour, chickpea flour is rich in vitamins and minerals, in particular vitamins of group B, A, E and C. And then magnesium, calcium, potassium and phosphorus, able to control blood pressure, counteract muscle fatigue and strengthen brain and bones.
To enrich and vary your menus, let yourself be inspired by our vegetarian recipes! The famous Palermo panelle
Recipes with chickpea flour & # 8211 First courses
The chickpea flour is perfect for preparing first courses also suitable for celiacs as it is gluten-free. Fresh pasta and gnocchi are easily made once the chickpea flour has been denatured, i.e. toasted in the oven. This process involves roasting the chickpea flour in the oven a 90 ° for at least 3 hours, suitably positioned inside an aluminum tray. Fresh pasta made with chickpea flour
Once denatured, your chickpea flour will be workable exactly like that of wheat and certainly represents a valid alternative to white flour for the preparation of the most common fresh pasta, such as tagliatelle.
ALSO DISCOVER: Cream of chickpeas, recipe and variations
Gluten free noodles
- 210 gr of chickpea flour
- 2 egg
- 1/2 teaspoon of sodium bicarbonate
- 1 handful of rice flour for dusting
- 200 gr of Brussels sprouts
- 100 gr of speck cut into slices
- 1 clove of & # 8217garlic
- 20 gr of butter
- 2 tablespoons of grated Parmesan cheese
- 1 handful of chopped hazelnuts
Preparation. In a large enough bowl, sift the chickpea flour and add a generous pinch of salt and baking soda. Also add an egg and begin to work with a fork until you get a nice homogeneous mixture. If the dough is too wet, add a handful of flour or water if it is too dry.
Roll out the dough with a rolling pin on a previously floured pastry board and knead until you get a thick layer of dough 2 millimeters. Cut the noodles with a sharp knife and leave to dry at room temperature for half an hour.
While the noodles are resting, prepare the sauce by cooking in one fry with butter and garlic the Brussels sprouts finely chopped and the speck into strips. Cook for about 10 minutes. Dip the noodles in a pot with plenty of salted boiling water and then 6-8 minutes drain and finish the preparation by making them sauté with their sauce. Serve and serve immediately. An omelette with chickpea flour and potatoes
Recipes with chickpea flour & # 8211 Second courses
Of all the recipes with chickpea flour that can be made in a short time and with very few ingredients, the one we propose is a preparation of peasant traction & # 8216povera & # 8217 that you can prepare in 15 minutes just and have fun changing each time by creating delicious variations.
Very similar to the classic omelette, but without eggs, you will discover its high digestibility. Thanks to its delicacy, it can be accompanied with any seasonal vegetables, such as zucchini, onions, carrots and spinach, as well as potatoes.
Chickpea and potato omelette
Another good, simple and substantial recipe. Let's see how it is prepared.
Ingredients for the chickpea and potato omelette (4 people):
- 8 heaped spoons of chickpea flour
- 4 potatoes small
Preparation. Pour the chickpea flour into a deep dish and add 1 pinch of salt, a little water a little to dilute and mix the flour well until it is homogeneous but not too thick. Cut potatoes a very thin slices and add them to the batter, mixing carefully.
Heat a tablespoon of extra virgin olive oil in a non-stick pan and, once hot, pour in the mixture. Cover with the lid e cook over high heat for about 1 minute, after which you will have to turn the omelette. Put the lid back on the pan and lower the heat to finish cooking.
Repeat the operation removing the lid so that the omelette is golden brown on both sides. After about 2 minutes, turn off the heat and serve still hot (Source: VeganHome.it). Among the recipes with chickpea flour, cakes & # 8230 could not be missing
Recipes with chickpea flour & # 8211 Sweets
Desserts made with chickpea flour can also be made.
Cocoa chickpea flour cake
The cake we present to you is a concentrate of goodness and well-being as it is light, rich in vitamins and very digestible. More importantly, this torta of chickpea flour with cocoa it is very easy to make and can be prepared in just 40 minutes. Let's see how.
- 80 gr of chickpea flour
- 20 gr of sugar
- 250 gr of bitter cocoa
- 250 gr of water
- 60 gr of sunflower oil
- 7 gr of baking powder
- 15 gr of powder sugar
Preparation. Add the chickpea flour and the water in a large bowl with the help of a whisk. Add the sugar, cocoa and seed oil and mix until the mixture is smooth and homogeneous. Preheat the oven to 180 degrees. Add the yeast to your dough and transfer it to a baking sheet lined with parchment paper. Cook for about 35 minutes. Once out of the oven, let the cake cool and garnish with a little icing sugar and a handful of chopped hazelnuts. Simply divine!
Recipes from the world with chickpea flour
The most delicious Indian dish with chickpea flour is definitely there pankora, a spiced pancake not too different from Japanese tempura. It is prepared by adding water to the flour until a medium-density batter is obtained, in which slices of vegetables or tubers are dipped before cooking in the wok, the classic high-sided pan to flavor the mixture, nothing better than a mix of chilli, turmeric, coriander and pepper.
Instead, our farinata recalls the papadum, a salty and crunchy wafer consumed by Indian families as a snack or at the time of an aperitif. Here the cumin dominates, which gives the focaccia a rather spicy flavor, partially attenuated by frying in coconut oil. How not to mention, then, i falafel, the small Lebanese meatballs which, together with the other delicacies typical of this country, have for some time been popular in ethnic restaurants throughout Italy? In this case, however, it is better to soak the dried chickpeas when they are still whole and blend them after 24 hours: the dough will be more compact.
Chickpea porridge with rosemary
Chickpea farinata is a great classic of Italian cuisine and here we propose the basic version, simply flavored with a few needles of rosemary on the surface. And if you want to experiment in the kitchen, the farinata lends itself to a thousand customizations: you can in fact add aromatic herbs or vegetables. Try it for example with basil and zucchini, spinach or onions.
- 120 g chickpea flour
- 360 ml of water
- 20 g extra virgin olive oil
- 2 sprigs of rosemary
- ½ teaspoon of salt
Let's prepare the dough
In a bowl, pour the chickpea flour and a little water. With a whisk, mix everything well in order to dissolve every single lump of flour. Always continuing to mix, slowly add the rest of the water. If you have time, let the dough rest for 4 hours, or overnight. If you don't have time, you can also avoid resting and put the dough in the oven directly.
We season and bake
After the rest time has elapsed, season the farinata with the extra virgin olive oil, salt and a pinch of pepper. Pour the mixture into the well oiled pan. Coarsely chop the rosemary with a knife and sprinkle it on the surface of the farinata. Bake in a static oven at 200 ° C for 30 minutes, until the surface is golden and the farinata is cooked. Remove from the oven and serve hot or warm.
1. Chickpea flour recipes: pizza
The first of the recipes with chickpea flour that we propose is the unusual but very good chickpea pizza, an alternative to the usual daisy.
Ingredients for 4 people
- 500 grams of chickpea flour
- 1 cube of brewer's yeast
- 1 tablespoon of extra virgin olive oil
- 20 grams of salt
- 1 teaspoon of honey
- water for the dough
Dissolve the yeast in warm water. In the meantime, place the chickpea flour on the table arranging it in a fountain. Pour the extra virgin olive oil into the center of the flour, then the honey and finally the salt. Gradually add the aqueous solution containing the yeast and knead the dough, increasing in strength as you add more water. The dough must be elastic and uniform, without lumps.
When you have obtained a homogeneous mixture, transfer it to a bowl and cover it with a slightly damp cloth. Store the bowl in a dry place at a temperature of about 26 degrees. Let the dough rise for about three hours.
When the dough has doubled its volume, you can lay it on a work surface and start rolling it out. To roll out the dough, help yourself with your fingers (do not use a rolling pin) and if you really can't, divide the dough into smaller loaves to be baked individually, the pizza will gain taste. To facilitate the operation, roll out the dough directly into the baking pan lined with greaseproof paper and stuff the Pizza with the ingredients you prefer.
Preheat the oven to 180 ° C and bake for about 30 minutes. If you use the convection oven, you can increase the temperature to 220 & degC and cook for about 15/20 minutes. Check the state of browning during cooking.
Chickpea Flour Recipes - Recipes
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There chickpea flour It is an ingredient with a thousand resources. Why not try to use it instead of the more classic flour? It is also perfect for vegans and gluten intolerant. Here are two recipes sweets to try and prepare in a few steps.
Chickpea flour biscuits
Ingredients for 20 biscuits: 150g of chickpea flour, 20g of hazelnuts, 20g of coconut flour, 50g of sugar, 1g of cinnamon, zest of half, 60ml of water, 60ml of seed oil
Preheat the oven to 180 & degC. First of all, toast the flour in a hot pan and as soon as we smell the scent, remove it from the heat and let it cool. Meanwhile, put the sugar, orange zest, hazelnuts and cinnamon in a blender. M & igravex everything until you get a fine powder.
Then mix with water, oil and coconut flour until you have a malleable mixture. Roll out the dough on the work surface with the help of a lightly floured rolling pin and make a sheet of about 4mm. Then take the cookie cutter and make a series of pieces in the shape we prefer. At this point, arrange the pieces on a baking sheet lined with parchment paper and bake. Bake the biscuits at 180 ° C for about 10 minutes, taking care to make them crunchy without letting them dry too much. Then remove from the oven, allow to cool and serve.
Wild fruit tart with chickpea flour
Ingredients: 300g of chickpea flour, 100g of sugar, 60g of water, 70g of seed oil, zest of 1 lemon, berry jam to taste
Prepare a bowl and put the sugar that we have dissolved in the water, add the grated lemon zest, oil and flour. Mix with a spoon and then work it vigorously by hand until it is homogeneous. Then roll out the dough with a lightly floured rolling pin. Take the dough and insert it into the mold, cut out the excess edges and make holes in the dough. Spread the jam with the help of a spoon, and with the rest of the dough and the help of a small knife, make lozenges with which we will decorate the tart. Bake for about 40 minutes. As soon as the surface is golden, remove from the oven. Leave to cool and serve.
Where to find chickpea flour
If you can't find it for sale, see first how to make chickpea flour, here's how to make it at home. Before buying the dried chickpeas, you must be sure that your food processor is able to work them properly, alternatively, you can also use a hand crank grinder.
After rinsing them, let them dry on a towel for 12 hours, also, it could be useful toast them in the oven at 150 ° for 20 minutes, in this case, let them cool before grinding them. Gradually insert the chickpeas in the container of the robot and work them. To make sure the consistency is right, use a sieve to sift the flour.
However, to be sure of using the perfect consistency and quality flour, we recommend purchasing it (to discover our chickpea flours click here).