Thin, crunchy, and delicious Zucchini Chickpea Pie. The recipe I’m sharing with you today features my beloved zucchinis once again. This time, I’ve prepared a thin and crunchy Savory Pie with chickpea flour and zucchinis. The use of chickpea flour, naturally gluten-free, makes this dish perfect for those with gluten intolerance. With just a few simple ingredients, you can serve up a delicious and special Vegetable Flatbread to your family. The only tip is to prepare the batter with chickpea flour in advance and let it rest to achieve a perfect result. In addition to zucchinis, I’ve added a fresh green onion, but if you want, you can go all out and also add, for example, 2 grated carrots. It will be a fantastic idea to enjoy vegetables in this intriguing and delicious version. Have I convinced you to try it yet? Let’s head to the kitchen and prepare an irresistible Zucchini Chickpea Pie together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 148.10 (Kcal)
- Carbohydrates 16.17 (g) of which sugars 2.77 (g)
- Proteins 7.00 (g)
- Fat 6.55 (g) of which saturated 0.88 (g)of which unsaturated 1.23 (g)
- Fibers 3.31 (g)
- Sodium 116.82 (mg)
Indicative values for a portion of 150 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
Ingredients for the Zucchini and Chickpea Flour Flatbread
- 1 cup chickpea flour
- 1 cup water
- 14 oz zucchinis
- 2 tbsps extra virgin olive oil
- 1 fresh green onion
- to taste salt
What You Need to Prepare the Pie
- Grater
- Baking Pan
- Whisk
How to Prepare the Zucchini and Onion Pie
Pour the chickpea flour into a bowl. Gradually add the water while continuously whisking to prevent lumps. Cover the bowl with plastic wrap and let the batter rest for 2 hours or more.
Wash the zucchinis, trim one end, and shred them into thin strips using a box grater with large holes. Clean the fresh green onion and slice it into very thin rounds.
Take the batter and add a pinch of salt and 2 tablespoons of extra virgin olive oil. Mix well. Complete the preparation by adding the green onion and zucchinis.
Grease a large rectangular baking pan. Mine measures 15.75 x 11 inches. Pour the batter into it, leveling it with a spatula into a thin layer. Oil the surface.
Bake the Zucchini Chickpea Pie in a preheated static oven at 428°F for 25 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there’s any chickpea pie left over, you can store it in a container in the fridge for 1-2 days or you can also freeze it. Simply reheat it for a few minutes in a hot oven or microwave
For a more flavorful dish, you can add 40 grams of grated Parmesan cheese to the batter
Don’t miss the recipe for my Potato Flatbread
