Chickpea flour, onion, and fennel seeds

21 Sep

Just recently one of the blogs I follow, Jeanettes Healthy Living, had a recipe for a “chickpea pizza“. It’s actually not a pizza, but having not had pizza in a LONG time, and seeing the picture she posted, I wanted to make this recipe right away.

Fortunately I was able to find chickpea flour at an Indian grocer when I went to visit my parents. We were actually catching the tail end of the local farmer’s market and had parked our car in front of the store. It was a sign that I needed to make this recipe!

I didn’t realize that the recipe asks that the chickpea, water, and salt mixture be set aside for a minimum of 4 hours. So I had to prepare this recipe for another day. Another side note is that I would also further reduce the amount of salt in the mixture. Jeannette already reduces the amount from her version of the recipe.

Ingredients

  • 8 oz of chick pea flour (I got to use my food scale!)
  • 1  teaspoon salt
  • 3 cups of water, short 3 tbsp of water
  • 4 tablespoons olive oil
  • 1/2 onion, thinly sliced
  • 1 1/2 teaspoons fennel seeds
  • fresh ground pepper
Directions:
  1. In a medium sized bowl  slowly add water to the bowl to the chick pea flour, stir until smooth then add salt. Continue adding water and stirring the mixture.
  2. Keep covered in room temperature for a minimum of 4 hours.
  3. Preheat oven to 425 degrees.
  4. In an 11 inch diameter cast iron pan, pour enough olive oil to cover the surface. Stir the batter and pour it into the pan. Again stir it well, so that the oil and batter are well incorporated.
  5. Evenly scatter sliced onions and sprinkle fennel seeds on top. (I would try adding olives or tomatoes next time)
  6. Bake  for 50 minutes until the top is golden and crusty.
  7. Serve it hot, sprinkled with freshy milled pepper, and cut into squares.

Serves 6.

I didn’t think it was done at the end of 50 minutes since it was a little wet on top so I added another 10 minutes. My husband thought it was fine at 50 minutes so you can experiment with the time. I thought it almost tasted like egg and quiche-like. I hope I made it correctly – though my husband has already said this recipe is a keeper.

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