- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 159.54 (Kcal)
- Carbohydrates 17.01 (g) of which sugars 3.51 (g)
- Proteins 6.52 (g)
- Fat 7.60 (g) of which saturated 1.04 (g)of which unsaturated 1.15 (g)
- Fibers 3.70 (g)
- Sodium 262.60 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the chickpea flatbread with asparagus in the fridge for up to 2-3 days in a well-sealed airtight container.
If you like, you can make this flatbread with a mix of chickpea flour and red lentil flour.
If you don’t like turmeric, you can omit it. Likewise, you can add any herbs you prefer: rosemary, oregano, thyme, marjoram, etc.
If you want, you can also line the baking dish with parchment paper and pour the batter into it for a lighter version of the flatbread. The use of parchment paper is highly recommended if using a non-stick copper or aluminum pan.
