Chickpea Flour Focaccia with Baked Vegetables I have been subscribed to the magazine Natural Cooking for some time, I bought an issue one day and fell in love with these healthy recipes with unique ingredients suitable for any intolerance and/or need.
In the September issue, I found this “focaccia” with CHICKPEA FLOUR and baked vegetables, and I prepared it today thinking about the family dinner.
I clearly used vegetables that are still available at the supermarket like bell peppers, zucchini, and red onion but I also suggest a list of good variations for all seasons such as:
– sautéed broccoli and cauliflower
– red radicchio and onion
– diced pumpkin with leeks
– eggplant and zucchini even grilled
– mixed bell peppers and onion
– spinach and julienne carrots
– fennel strips and fresh spring onions
👉 All these variants pair well with chickpea flour and provide taste and flavor contrast, for me!
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I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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Still on the TOPIC of recipes with chickpea flour, I leave you more simple and homemade ideas just below:
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups chickpea flour (Molino Rosso certified GLUTEN-FREE)
- 2 1/2 cups water
- 2 zucchini
- 1 bell pepper
- 1 red onion
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools
- Pitchers
- Bowls
- Knife
- Cutting Boards
- Baking Dishes
Try the Chickpea Flour Focaccia with Me
The batter with chickpea flour that is the base of this recipe, needs to rest, so I put the flour in a bowl and gradually add the running water, mixing very well with a hand whisk to avoid annoying lumps.
Once the chickpea flour cream is created, I cover everything and let it rest for a couple of hours and start preparing the vegetables.
I wash, remove the inedible parts from the chosen vegetables, and cut them into fairly thin strips.
I put a drizzle of EVO oil in a pan and as soon as it is hot, I add the vegetables, season with salt and pepper, and let them brown for 7/8 minutes, being careful not to let them stick to the bottom of the pan.
I then combine the vegetables and chickpea batter, pouring the mixture into a baking tray about 7 x 9 inches, trying to distribute the vegetables evenly.
All that remains is to bake the chickpea flour focaccia with vegetables at 375°F for about 45 minutes, but be sure to check your home oven!
If you want it spicy, enjoy it warm or at room temperature with a pinch of chili flakes!
Bon appétit and happy cooking! Annalisa
Storage
– It keeps in the fridge covered with food film or inside an airtight container for 2 days.
– I recommend heating it for a few minutes in the oven or air fryer before enjoying it to regenerate it and make it soft and tasty again.
– Do not freeze it though!!!!!!!!
