Tag Archives: chickpeas

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.

Hey Chick-a-dee, Try Some Chickpeas

20 Aug

I love the season of farmers’ markets. It’s great to get out of the house, peruse the stands, and support the local farmers and vendors. I remember being in Portland, OR and having easy access to the market on the south park blocks. I would always be tempted by the fresh loaf of olive bread from Pearl’s Bakery.

It’s fortunate that there is also a farmer’s market in downtown San Mateo. It’s not a very big one, maybe 12+ vendors. The usual vendor list includes the strawberry man, the nectarine and peach ladies, the fish guys, some nutty guy, a hummus specialist, the orchid florist, the honeybee man, bread bakery dude, the Asian veggies people, a couple of other produce vendors, a couple of ready-made fresh foodies, and now a gluten-free bakery owner!

On top of being able to smell and squeeze the fresh stuff, there is an information booth which carries print-outs of recipes. The latest recipe we tried was the kale and chickpea soup. I would recommend using a food processor for all the chopping. I almost lost a fingernail trying to chop the kale. I don’t think it’s necessary that the kale had to be chopped finely; it would have been fine with larger pieces. The original recipe calls for a boiling potato but I used red potatoes and kept the peel on (extra fiber). Also, instead of 1/4 lb chorizo (casing discarded), I used 3 chicken apple sausages. It’s good stuff and another recipe keeper!

Ingredients:

  • 1 cup of chopped onion
  • 2 garlic cloves (chopped)
  • 1 bay leaf
  • 1 tsp salt
  • 1/8 tsp fresh ground pepper
  • 2 Tbs extra-virgin olive oil
  • 3 small red potatoes, cut into 1/2 inch pieces
  • 1 bunch of kale leaved finely chopped
  • 3 1/2 cups of chicken broth (28 fl oz)
  • 2 cups of water
  • 1 can of chickpeas/garbanzo beans (14-oz) rinsed and drained
  • 1/4 lb of chicken apple sausage diced

Directions:

In heavy pot sautee the onions, garlic, bay leaf, salt, pepper in oil over med-high heat. Stir frequently. Onion and garlic should soften and begin to brown around 5-6 minutes. Add potato, kale, broth and water and let boil. Partially cover pot and let boil for 15-20 minutes until potatoes are tender. Reduce heat to low and add chickpeas and sausage and gently simmer for another 5 minutes. Discard bay leaf and season to taste*.

*My husband liked a dash of Tabasco sauce for added spice.