Chickpea flour wraps, #gluten free, photo CJ Baldacchino during a live tv show
‘During this morning’s show I made farinata [or socca] using chickpea flour. I first came across it in Nice and it is one of my favourite recipes.
Socca or Farinata Flat breads made with Chickpea flour #glutenfree
If you do not have a cast iron pan, you can use any non-stick pan or pancake pan and, instead of cooking them in a hot oven, you can prepare them on the stove. The secret to getting that slightly charred flatbread is to have an extremely hot pan with minimal fat. It is best to rub the pan all over with a piece of kitchen towel dipped into some olive oil or simply use a non stick baking spray. You can also store the batter in the fridge and have the batter ready for use to make enough flatbreads as and when you need them.
130g gram flour (chick pea flour)
a pinch of salt
a pinch of cumin powder
a pinch of coriander powder
3 tablespoons olive oil
freshly ground black pepper.
Mix all the ingredients and use a hand whisk to make a smooth paste. Allow the batter to rest in the fridge for an hour. Heat a non stick pan until it is very hot. Lightly brush with olive oil or use non stick baking spray. Pour enough batter to cover the bottom with a thin film of mixture. Allow them to cook thoroughly and turn them over. They should be pale with slight charring at the edges. Allow to rest for 5 minutes before serving. Unlike pancakes, they retain no moisture.
This is a gluten free, dairy free and egg free recipe.
you can use any non-stick pan or pancake pan
Socca or Farinata Flat breads made out of Chick pea flour #glutenfree
Hummus made with chickpea flour #goodfoodeveryday as seen on TV
‘from Turkey to Israel, this Middle Eastern dip originates from Egypt and has become the most popular dip in the world today.
So many versions around but I always follow the Lebanese recipe from my childhood. The difference in my recipe today is that instead of using chickpeas I use gram flour [chickpea flour or besan] which gives a creamier texture and is so economical and easy to make’
Add the water to the sifted chickpea flour and use a hand whisk to mix. Place in a saucepan over very low heat and keep whisking so that you have a smooth texture with no lumps. Keep adding water if necessary. There is no magic formula for this recipe and I found that absorption of liquids depends on the freshness of the flour and the humidity in the environment. Keep stirring and bring it to a boil. It will thicken but you do not want a very stiff texture. Add more water and stir.
Remove from heat and completely cool down. It will set to a jelly-like texture.
Once completely cool, and you can store this in the fridge in an airtight container for up to a week, place the mixture in a food processor or use a hand held blender. Add all the remaining ingredient. Blend until you get a very smooth puree and if necessary add more water. There is no need to add more oil or more tahini. The texture should be thick and creamy.
Transfer to a container and refrigerate for an hour. Add a few drops of olive oil just before serving with pitta bread, water biscuits and vegetable crudites.
‘It is also delicious with grilled meats.’
Vitabakes with hummus
Lea’s Good Food Everyday airs on Smash TV everyday and you can follow on facebook