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Chickpea flour or they kiss It is fine flour made with ground chickpeas, highly appreciated in Indian cuisine, in which we can find many dishes with this ingredient as the protagonist.
It is rich in protein (~ 25%), fiber (~ 10%), folate, magnesium, iron, and omega-6.
One of the main attractions of this flour is its creamy texture when mixed with liquids, and its binding power in cooking. That is why it can be used as a substitute for eggs, it acts as a binder, caking and cohesive of the mass. It does not contain gluten, so it is not so elastic, but it is very creamy. It also provides yellow color and chickpea flavor. In some dishes, such as tortillas and the like, if you don't want the chickpea flavor you can add a small amount of lemon juice or vinegar.
Here are some ideas to take advantage of chickpea flour:
1. Eggless potato omelette
Chickpea flour is an excellent substitute for eggs in potato omelettes. It is enough to make a mixture of flour and water with a consistency similar to that of an egg to obtain excellent, creamy and juicy omelets, whether they are potato or French.
Ingredients: 600 g of potatoes, 85 grams of chickpea flour, 15 ml of apple cider vinegar, 50 ml of rice / oat / almond milk, 2 tablespoons of cornstarch (cornstarch), 250 ml of water, 1/2 teaspoon of salt and sunflower oil for frying.
Preparation: Peel the potatoes, wash them and cut them into thin slices. Heat plenty of oil in a frying pan and fry the potatoes over medium heat, stirring and turning from time to time. When they are tender, remove them to a colander to drain the excess oil.
To make the “egg” mixture, put the chickpea flour, vinegar, non-dairy milk, cornstarch, water and salt in a bowl or in a blender and beat everything for 2 minutes or until smooth and homogeneous. Mix the potatoes with the liquid. Heat a little olive oil in a medium tortilla pan and pour the mixture. Spread well over pan, cover and cook 7-9 minutes over medium-low heat (check occasionally). When it has browned on the bottom, turn it over with another pan or with a tortilla turner (or a large plate) and cook it for another 5-6 minutes on the other side, also covered. When this side has also browned, turn off the heat and let it rest for 5 minutes.
If you want it juicier you can still add 1/2 medium tomato to the liquid mixture (and beat it).
2. Socca or fainá
It is a type of flatbread made with chickpea flour. Depending on the region (Nice, Genoa, Pisa, Sardinia, etc.) it can have a greater or lesser thickness and different sizes. It's easy to make, baked, and can be eaten as a snack.
Pakoras are greens and vegetables, usually onion, eggplant, cauliflower, hot peppers, potatoes and spinach, battered with a mixture of chickpea flour and fried, very popular in Indian cuisine. They are usually served as an aperitif or complementary dish.
Half a small cauliflower
1 small bouquet of broccoli
1 medium fresh onion.
1 red pepper.
4 cabbage leaves.
1 coriander bouquet.
250 gr. chickpea flour (22 heaping tablespoons)
2 Glasses not very full of water.
1 tablespoon mustard seeds
2 tablespoons of lemon juice.
1 tablespoon of curry.
1 tablespoon of yeast.
Chop the cauliflower, broccoli and red pepper into very small pieces (I have used the chopper).
Cut the cabbage and onion into very fine julienne strips. We booked.
Put the chickpea flour in a bowl, add the mustard seeds, the curry, the yeast and the salt. We mix.
Do we add the water, the lemon juice and the finely chopped coriander ?. We stir well until there are no lumps. It should be a soft dough.
We add all the vegetables to the bowl with the dough.
We fry in very hot oil with the help of a spoon. They are ready when they are browned on both sides.
They are first put on kitchen paper to remove excess oil.
4. As an ingredient in hamburgers, meatballs, sausages, vegan Milanese ...
Thanks to its spongy and binding texture, we can use it for doughs such as hamburgers and vegan meatballs, in combination with the rest of the ingredients, to improve the texture by making it creamier.
5. As a thickener
Normally to thicken broths, soups, sauces and creams a flour or starch is used, depending on the texture we want to achieve. With chickpea flour we can also thicken all kinds of liquids simply by mixing it separately with a little water and adding it to the preparation while it cooks. As with the rest of flours. The broth or sauce will be between silky and creamy, depending on the amount of chickpea flour that we use and the cooking time (the more you reduce the water, the thicker it will be). If you want to eliminate the chickpea flavor, add a little vinegar or lemon juice.
6. To make batters
As with pakoras we can use chickpea flour to make tender and juicy batters instead of using eggs. The mixture of chickpea flour and water must have the same consistency as that of the egg (it can be made more or less thick depending on the type of batter) and other flours can be added to achieve more crunchy results, for example rice flour or wheat, and yeast or bicarbonate if we want the batter to grow when frying. It can be used as a base for breading (passing through a mixture of chickpea flour instead of egg before passing it through the breadcrumbs) and spices can be added to give it more flavor.
It can also be used as a flour for dry batters, as a pre-liquid coating.
7. As an ingredient in breads and quiches
When making homemade breads (bars, loaves, pizza, etc.) we can play a lot with the ingredients. We can put a part of another flour that is not wheat to give it another flavor or other properties that interest us, add seeds, etc. Chickpea flour is an interesting ingredient for breads due to its creamy texture and the slight aroma of legumes that it leaves in freshly baked bread. Use 1 part of chickpea flour for every 3 of wheat flour (that is, substitute one part of wheat flour for chickpea flour).
In the quiche dough we can incorporate the chickpea flour to achieve softer and more tender doughs. As in the case of breads, try using 1 part of chickpea flour for every 3 of wheat flour.
8. To make snacks
Instead of chips we can take advantage of and make snacks based on chickpea flour, very easy, and many of them can be baked.
9. To make pasta
Although chickpea flour does not have the elasticity of other flours, especially those that contain gluten, it can be used to make pasta, substituting a part of the flour that we are using for chickpea flour, or using it exclusively.
10. To make sweets
As in the case of tortillas and breads, chickpea flour will give us a creamy and fluffy texture in sweet preparations, especially when making pancakes or crepes.