Chickpea Flour Focaccia with Roasted Vegetables I have been subscribed to the magazine Cucina Naturale for a long time. One day I bought an issue and fell in love with these healthy recipes with special ingredients suitable for any intolerance and/or requirement.
In the September issue, I found this “focaccia” with chickpea flour and roasted vegetables, and I made it today thinking about the family dinner.
I clearly used vegetables that are still available in 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
– grilled eggplant and zucchini
– mixed bell peppers and onion
– julienned spinach and carrots
– sliced fennel and fresh scallions
👉 All these variations pair well with chickpea flour, providing taste and a contrast of flavor, in my opinion!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Staying on the TOPIC of recipes with chickpea flour, here are more simple and homemade ideas just below:
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz chickpea flour (Molino Rosso certified GLUTEN-FREE)
- 2.5 cups water
- 2 zucchini
- 1 bell pepper
- 1 red onion
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Jugs
- Bowls
- Knife
- Cutting Boards
- Baking Dishes
Try the Chickpea Flour Focaccia with me
The chickpea flour batter that is the base of this recipe needs to rest, so I put the flour in a bowl and slowly add the running water, mixing well with a hand whisk to avoid unpleasant lumps.
Once the chickpea flour batter is made, I cover everything and let it rest for a couple of hours and start preparing the vegetables.
I wash and remove the inedible parts from the chosen vegetables and slice them into fairly thin strips.
I put a drizzle of EVO oil in a skillet, and once it’s hot, I add the vegetables, season with salt and pepper, and let them sauté for 7-8 minutes, making sure they don’t stick to the pan.
I then combine the vegetables and chickpea batter, pouring the mixture into a baking dish measuring about 7 x 9 inches, trying to distribute the vegetables evenly.
Finally, I bake the chickpea flour focaccia with vegetables at 374°F for about 45 minutes, but check your home oven, please!
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 refrigerator covered with food wrap or in an airtight container for 2 days.
– Before enjoying it, I recommend heating it for a few minutes in the oven or air fryer to regenerate it and bring back its softness and flavor.
– Do not freeze it!!!!!!!
