Less, but better.
Healthy, delicious, vegan, gluten-free & Italian. Need I say more? I mean, really? With so many wonderful things all packaged up into one, it might seem almost too good to be true. If I told you also, just how mind-bogglingly easy this recipe was, well you might just freak right out. Don’t do that. Instead, read on to find the recipe that could literally help you simplify your life, be healthier, all the while impressing your friends and family as well. Lofty promises I know.
I first posted a chickpea flat bread recipe back in September, fresh off our glorious family holiday in France. That recipe, as well as today’s, came directly from our time in a comfortable Provencal apartment, when on the last day there I chilled alone on the terrace with a (1/2) bottle of rose and a few of the apartment owner’s cookbooks (a most wonderful and sophisticated Australian woman).
A few hundred iphone shots later (not even kidding you) and I had what might be the best collection of authentic French and Italian recipes ever. Not to mention a never to be forgotten few quiet moments to myself in paradise.
And now I am so excited to share some of that paradise with all of you, with my surroundings slightly different of course, but you all know what I mean! Chickpea flour is fairly inexpensive and can be found in most any Asian, Indian, or health food store. So do seek it out, it will be well worth your while!
Authentic Italian Chickpea Flat Bread:
(2.5) cups chick-pea flour* (also called gram or garbanzo flour)
(3.5) cups fresh cold water
(1 tsp) salt & black pepper, or to taste
(1/4) cup extra virgin olive oil
First, prepare to be blown away in a few hours, as this recipe calls for the mixed batter to sit a little while. I’ve made this recipe now several times and have had great success with mixing it up mid-day on a weekend for cooking in time for dinner.
In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).
Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe). Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting.
The original recipe (to which I have made no changes to) calls for the ‘cake’ (called chickpea cake or ‘Torta Di Ceci’) to be served piping hot. It is of course, completely delicious straight out of the oven, plain or with (just a little) grated Parmesan on top. Personally, I think it is divine smothered in the Broccoli Pesto from my last post, but it would be equally good with my favorite Kale Pesto or a tomato based chutney or even a good sharp cheese (I’d be lying if I said it wasn’t ridiculous with Gruyere). The trick here is not to double up on the beans – for balance I would avoid hummus or any other bean related dip with this one, bit that might just be me 🙂
This recipe makes a generous amount, and the
good great news is it keeps incredibly well. Just cut and store in the fridge until needed. To heat, simply broil the amount you want until hot and brown. Perfect. In addition to being amazing freshly baked, I was thrilled to learn that the textural integrity of this cake is still amazing with left overs. It is a heavenly and welcome substitute for pasta or beans in soup too and won’t dissolve or disintegrate when added to liquid and cooked. Simply cube and add to whatever liquid based sustenance you happen to have on hand.