Tag Archives: Chickpea flour

Chickpea Flour Bread With Pumpkin Seeds

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This is a delicious bread, made partially with chickpea flour, which is a rich source of  vegetable protein and has a low carbohydrate content. I’ve developed this recipe in order to create a delicious bread to be served with a light onion soup, a tasty combination for a balanced meal that will warm you up nicely during the festive season.

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As usual, I’ve included you all the directions you need to make the recipe using normal yeast or sourdough. If you use sourdough you can prepare the sourdough starter the night before and let it rise overnight. Then in the morning (or afternoon) you can follow the recipe as written below.

Chickpea flour bread (quickest method with normal yeast)

Cooking time: 25-30 minutes

Preparation time: 20 minutes + the rising time

Ingredients

2 small breads (4 servings)

150 g chickpea flour

150 g whole spelt flour

300 g plain flour

18 g yeast

a little brown sugar

10 g salt

water

For garnish

a handful of shelled pumpkin seeds

Method (with yeast).

1. Make the yeast starter. Mix the yeast with a little bit of warm water, then add two tablespoons of flour and a pinch of brown sugar. Make a small dough, then let double in volume.

2. Separately, mix the rest of the flour with 10 g of salt and enough water to make the bread dough. Add the yeast starter and knead well.

3. Slash an X cut on the surface and then let the dough rise until it has doubled in volume (at least 2 hours).

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4. Divide the dough into two equal parts, then shape two breads. Slash an X cut on both breads and garnish with the pumpkin seeds (possibly, let rise for another 30 minutes).

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5. Line the base of an oven tray with baking paper, then grease with a little extra virgin olive oil and dust with flour. Bake at 200 ° C (392° F) for 25-30 minutes.

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Chickpea flour bread with sourdough

Cooking time: 25-30 minutes

Preparation time: 20 minutes + the rising time

2 small breads (4 servings)

150 g chickpea flour

50 g whole spelt flour

270 g plain flour

10 g salt

water

For garnish

a handful of shelled pumpkin seeds

For the starter (to be prepared the night before).

50 g sourdough (I used a semi-solid sourdough made with plain organic flour)

100 g of whole spelt flour

a little of brown sugar

a little bit of water

Make the starter.

Mix 100 g of whole spelt flour with 50 g of sourdough and a little water, then cover with some cling film and let stand overnight.

Method (with sourdough).

1. In a large bowl, mix the rest of the flour with 10 g of salt and enough water to make a soft dough.

2. Combine the dough with the sourdough starter and then add some flour, but only if necessary (the dough shouldn’t be too sticky or dry).

3. Slash a big X on the surface of the dough, cover with a cloth and let stand in a warm place until the dough has doubled in volume (3 to 6 hours, depending on the sourdough strength).

4. Divide the dough into two equal parts and shape the breads, then slash an X on the surface and let rise once more.

5. Garnish the breads with the pumpkin seeds and bake at 200 ° C (392° F) for 25-30 minutes.

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See also the Farinata recipe (a delicious focaccia made with chickpea flour)

Pane con farina di ceci (preparazione con lievito di birra)

Tempo di cottura: 25-30 minuti

Tempo di preparazione: 20 minuti + il tempo di lievitazione

Ingredienti

Per 2 panini grossi (per 4 persone)

150 g di farina di ceci

150 g di farina di farro integrale

300 g di farina 00

18 g di lievito di birra

pochissimo zucchero di canna

10 g di sale

acqua q. b.

Per guarnire

una manciata di semi di zucca (senza buccia)

Preparazione dell’impasto con lievito di birra.

1. Sciogliete il lievito di birra in poca acqua tiepida, poi aggiungete due cucchiai di farina e un pizzico di zucchero di canna ; quindi mescolate fino a creare un panetto morbido e lasciate raddoppiare di volume.

2. A parte, mischiate le farine con il sale e aggiungete gradualmente l’acqua, fino ad ottenere un impasto uniforme. Incorporate il panetto di lievito e lavorate bene.

3. Fate un taglio a croce sulla superficie e poi fate lievitare l’impasto per 2 ore.

4. Dividete l’impasto in due parti uguali, date la forma a due panini (vedi le foto) e decorate con i semi di zucca (sarebbe meglio far lievitare per altri 30 minuti).

5. Ricoprite la teglia con carta da forno, ungete con poco olio d’oliva e infornate il pane a 200° C per 25-30 minuti.

Pane con farina di ceci (preparazione con lievito madre)

Tempo di cottura: 25-30 minuti

Tempo di preparazione: 20 minuti + il tempo di lievitazione

Ingredienti

Per due panini grandi ( 4 persone)

150 g di farina di ceci

50 g di farina di farro integrale

275 g di farina 00

10 g di sale

acqua q. b.

Per guarnire

una manciata di semi di zucca (senza buccia)

Per il panetto di lievito (da preparare la sera prima).

50 g di lievito madre (uso un lievito semisolido con base di farina biologica 00)

100 g di farina di farro integrale

pochissimo zucchero di canna

acqua q. b.

Preparazione del panetto di lievito.

Mescolate 100 g di farina di farro con 50 g di lievito madre e  poca acqua; quindi ricoprite con una pellicola e lasciate riposare per tutta la notte.

Preparazione dell’impasto con lievito madre.

1. In una ciotola grande, mischiate le farine con il sale e l’acqua necessaria per ottenere un impasto liscio e morbido.

2. Unite il lievitino al resto dell’impasto, aggiungendo un po’ di farina se necessario (l’impasto non deve risultare troppo umido).

3. Fate un taglio a croce sulla superficie, poi ricoprite  con un panno e lasciate lievitare l’impasto fino a quando sarà raddoppiato di volume (generalmente dalle 3 alle 6 ore, ma dipende dal lievito madre).

4. Dividete l’impasto in due,  date la forma a due panini (vedi le foto) e poi fate lievitare ancora.

5. Guarnite il pane con i semi di zucca e infornate a 200°C per 25-30 minuti.

Vedere anche la ricetta della Farinata

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More chickpea flour recipes coming up… (Black and white picture)

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see the Farinata and the chickpea bread recipe

Traditional Recipe: La Farinata Genovese (Genoese Socca)

Basically made from 3 ingredients (chickpea flour, olive oil and water), la farinata, or socca (as it is called in Nice), is a kind of chickpea focaccia, which doesn’t contain gluten and is dairy free.  It is quite easy to prepare and it’s perfect for vegan and vegetarian diets, because it is a good source of proteins.

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Before getting the method and recipe right it might take a few tries, especially when it comes to finding the right balance between the ingredients. It might requires a lot of olive oil in order to become crispy on the outside and creamy on the inside, as it should be.
The farinata is traditionally only a few millimetres thin (see the pictures).

A few tips.
The ideal cooking method would also require a high temperature oven, like a wood stove, however, a good oven will do. Remember to use non-stick baking trays or baking paper.
The farinata has to be served quite hot, freshly made, otherwise it will become elastic and not very nice to eat. If you have leftovers, you can reheat the farinata in the oven the day after.

The farinata can also be enriched adding different ingredients; amongst the local most popular variations, you’ll find the onion and the artichoke farinata, also quite easy to make.

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Farinata could be a delicious starter or aperitif, but it is also a wonderful meal when served with a nice big salad on the side.

La farinata di ceci (Genoese socca)

Ingredients

for 3 rounded backing trays (28 cm in diameter)

1,5 litre of water

500 g chickpea flour

200 ml extra virgin olive oil

salt and pepper to taste

Method.

1. In a large bowl, vigorously whisk 1,5 litre of water with 500 g. of chickpea flour, 100 ml olive oil and some salt. Once all the ingredients are mixed well, let sit for at least 5 hours (but 10 hours would be better, so the flour can absorb the water well).

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2. After the resting time, remove the froth formed on the surface of the mixture with a spoon.

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3. Pour some extra virgin oil on a non-stick baking tray, then with a ladle add 1/3 of the mixture and season with salt and pepper.

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4. Bake the farinata at 220°C / 428°F (or higher) until golden, then turn on the grill and cook for a little longer, in order to get a nice crispy crust on top. Remove from the oven and serve hot.

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Also see Chickpea flour bread recipe

La farinata di ceci.

Ingredients

Per 3 teglie rotonde di 28 cm di diametro

1,5 l d’ acqua

500 g di farina di ceci

sale e pepe q.b.

200 ml di olio extra vergine d’oliva

Preparazione.

1. In una ciotola grande, mescolate energicamente con una frusta 1, 5 l di acqua, 500 g. di farina di ceci, 100 ml di olio e un po’ di sale. Una volta amalgamati bene gli ingredienti, lasciate riposare per almeno 5 ore (sarebbe meglio 10 ore, per far assorbire bene l’acqua).

2. Passato il tempo necessario, togliete con un cucchiaio la schiuma formata in superficie.

3. Versate un po’ d’olio su una teglia antiaderente, poi con un mestolo aggiungete il composto liquido (non troppo perché deve restare sottile) e condite con sale e pepe.

4. Infornate a 220° C per una decina di minuti, poi accendete il grill e lasciate che si formi una crosta croccante. Sfornate e servite!

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Vedi anche la ricetta del Pane con farina di ceci e semi di zucca