chickpea flatbread

Italian Farinata Flatbread aka La Cecina Toscana is the most incredible chickpea flatbread made with just 3 basic ingredients. It&#039;s crispy and delicious on the outside with the most delicious creamy middle.

Italian Farinata Chickpea Flatbread (La Cecina Toscana)

chickpea flour (besan

water ((665 milliliters))

olive oil

tsp sea salt flakes salt

salt

Sift the chickpea flour into a large bowl then add a pinch of salt (about 1/2 tsp sea salt flakes).

Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.

Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)

Once rested pre-heat the oven to 450F/230C.

Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tbsp should be enough). I used a 10 inch round pan (there&#039;s enough batter to make two this size).

Pour the batter into the skillet until 5mm or 1/4 inch thick (it shouldn&#039;t be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.

Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!

These Chana Kathi Rolls are a vegan take on the classic Indian street food. Warm and cozy chickpea curry wrapped in a crisp Indian flatbread to create the perfect on-the-go meal!

Chana Kathi Rolls

yellow onion, diced

garlic,

ginger

green chilies (e.g. serrano peppers) minced*, more or less to taste

garam masala

coriander

turmeric

amchoor powder (dried mango powder), or substitute 1 tbsp fresh lemon juice

(117 mL) full-fat coconut milk

(117 mL) water,

salt,

Black pepper,

chickpeas,

tomato, chopped (4.5 ounces 125 grams)

cilantro,

roti (paratha, chapati,

To serve: red onion*,

Aromatics: Heat the oil in a large skillet or pan over medium heat. Once warm, add the onion and a pinch of salt; Cook until the onion is softened, 5 to 7 minutes. Add the minced garlic, ginger, and chili and stir for 1 minute.

Spices: Stir in the garam masala, ground coriander, turmeric, and amchoor (if using lemon juice add at the end), salt, and pepper. Toast the spices for 15 to 30 seconds.

Simmer: Add the chickpeas, tomato, coconut milk, and water. Bring to a simmer and let cook until the tomatoes have mostly disintegrated and the gravy has thickened, about 10 minutes. If the mixture starts to get too dry, add more water (or coconut milk), to taste.

Mash: Using a fork or potato masher, mash some of the chickpeas to thicken the gravy and make it creamy. If substituting lemon juice, add it now. Taste and adjust seasonings if needed. Mix in the minced cilantro. If the chana is too wet, let it simmer over medium-low until thickened to your liking.

To make the chana kathi rolls: heat the roti on a dry skillet until warm, then add chana. Top with red onion, minced chilies, and cilantro. Roll up the bread (like a burrito without the ends folded in) and enjoy! Optional: add aachar or chutney.

Made this recipe tonight for dinner. It was SO GOOD. I will definitely make it again soon.

I just made this recipe for lunch - SO GOOD! I will for sure be making it again. Yum!

Made this for last nights dinner and we absolutely loved it!! Will be a new staple for us:)

We made this as written with lemon juice as a sub for the amchoor powder. It was so amazing in wraps. Going to try this in the future over potato wedges as a poutine situation. Looking forward to that soon.

This homemade socca turns out beautifully golden, crisp and chewy, with no waiting time required. Recipe yields one 12-inch flatbread or two thinner 10-inch flatbreads (see note).

Socca

(120 grams) chickpea flour

water

extra-virgin olive oil, divided

twists of black pepper

cumin

Place a large, 12-inch* cast iron or stainless steel skillet on the middle rack in the oven. Preheat the oven to 475 degrees Fahrenheit.

While the oven preheats, make the batter. In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, salt, pepper and cumin. Set it aside until the oven is ready.

Carefully remove the hot skillet from the oven (wear oven mitts!). Pour the remaining tablespoon oil into the skillet, and swirl the pan to distribute it evenly. Pour in all of the batter, then return the skillet to the oven.

Bake for 17 to 19 minutes, until the edges are toasted and pulling away from the skillet, and the underside is golden and lacy brown. Serve the socca warm or at room temperature. Leftovers keep well in the refrigerator for up to 5 days or in the freezer for several months.

Excellent! A happy experiment for dinner tonight! My husband said it's better than falafel, eating out or that I make into falafel waffles (gloppy batter, cooked for 12 minutes on a Belgian waffle iron). Which is great because it's so simple to make. The little bit of cumin is a lovely addition.

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Italian Farinata Chickpea Flatbread...

Chana Kathi Rolls

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Top 3 chickpea flatbread recipes from across the web

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Italian Farinata Chickpea Flatbread...

Chana Kathi Rolls

Socca

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