4 recipes with chickpea flour: easy and quick

Chickpea flour is made by simply grinding dried chickpeas. As simple as that! It is becoming easier to find it in conventional stores, although it is more common in organic food stores and with a powerful blender it can even be done at home. It is a flour with many properties and, as we have said, with many uses in the kitchen.

In this article you will find four easy recipes with chickpea flour very different, so that you can give it more use and take advantage of all its properties. These are recipes in which chickpea flour is used as flour, not as an egg substitute:

The first three are gluten-free recipes, or with a gluten-free version. But let’s see first what are the properties of chickpea flour and some tips on how to use it in the kitchen to get the most out of it and that we have a good flavor.

Chickpea flour properties

Chickpea flour is a very versatile and nutritious flour. It is made only with the legume, so it has all the benefits of the chickpea. In general, the consumption of legumes is a basic pattern of the Mediterranean diet that extends life expectancy.

Chickpea flour is especially rich in proteinfiber, minerals such as calcium, zinc, iron, magnesium or manganese, B vitamins, especially folic acidand antioxidants.

Thanks to this nutritional wealth, it is a flour that can be beneficial for athletes, pregnant women, growing children, weight control regimens, to control blood sugar… It is also considered recommended for heart healthimmune and nervous systems, and bone and dental health.

Do not forget that chickpeas also have anti-inflammatory properties, especially in the digestive tract. In addition, since legumes contain resistant starches, consuming legumes helps take care of the microbiota.

How to use chickpea flour

He chickpea flour flavor it is, once cooked, very special: it is slightly sweet and somewhat reminiscent of earth. Be careful, raw it has a bitter taste, so I do not recommend trying the dough raw when you prepare your breads, pizzas or dessert doughs with chickpea flour.

In fact, this yellow flour can be used on all types of masses, both in savory doughs to make recipes such as quick breads with chemical yeast, pizza, quiche, crackers or pasta, as well as in sweet doughs. There are biscuits with chickpea flour, muffins, banana breads, pancakes, cookies…

If the flavor is too strong as it is, we can add to the preparations other ingredients to disguise its taste.

in the loaves We can add seeds, or also olives or dried tomatoes if we prepare focaccia-type breads.In pizzas and crackers we can include cheese or nutritional yeast.in sweet recipes We can use the flour in preparations such as banana bread or lemon cake or add spices such as cinnamon, ginger or vanilla.

Another option, if you are not preparing a gluten-free recipe, is replace only half of the common flour in the recipes.

Chickpea flour is a flour naturally gluten free, so very convenient for people who cannot or do not want to consume common wheat flour. The products prepared with this flour are a little denser, but very rich.

Easy recipes with chickpea flour

Let’s go now with our recipes.

1. Homemade bread with chickpea flour (gluten-free)

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Preparation: 10 minutes – Cooking: 55 minutes

a homemade bread very easy to make, without fermentation and without yeast. Its spongy texture is achieved thanks to sparkling water.

The flavor of the chickpea is very intense. This chickpea flour bread is delicious in toast with natural tomato and avocado.

Ingredients (1 mould):

300 g of chickpea flour 1.5 tablespoons of coconut sugar or other sweetener 3 teaspoons of baking yeast (chemical yeast) 1 teaspoon of salt 355 ml of sparkling water 2 tablespoons of oil

Preparation:

Preheat the oven at 190 degrees.line a mold for bread with parchment paper or spread with a little oil.In a bowl, Mix the chickpea flour with the sugar, yeast and salt. Add the oil.Carefully pour the sparkling water. Be careful, it’s going to foam. Mix well to obtain a dough without lumps.pour the dough in the mold and bake for about 50-55 minutes, until the dough is cooked. Let cool on a wire rack.

2. Pizza with chickpea flour (gluten-free)

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Preparation: 10 minutes – Rest: 10 minutes – Cooking: 25 minutes

This pizza dough with chickpea flour is very easy to make and delicious to eat.

Ingredients (a large pizza for 4 people):

300 g chickpea flour 1 teaspoon salt 2 tablespoons nutritional yeast 1 teaspoon garlic powder 1 teaspoon oregano black pepper 475 ml water 4 tablespoons olive oil

Preparation:

Preheat the oven to 230 degrees. Leave the tray in which you are going to prepare the pizza in the oven to heat up. This helps the base to come out crispier. The dough will be liquid, so the pizza will have the shape of the mold. You can use a regular rectangular baking tray or a special 30 cm diameter round pizza tray (but in this case you will need 2).Prepare the dough. In a bowl, mix the chickpea flour, salt, nutritional yeast and spices. Add the water and oil and mix well to obtain lump-free dough. The dough will be liquid. Let it rest for 10 minutes. After this time, carefully remove the pizza mold or tray from the oven, grease it with a little oil, pour the batter and bake 12-15 minutes until the dough is firm and begins to brown.Decorate your homemade pizza to your liking and bake 10 more minutes.

3. Soft muffins with chickpea flour (gluten or gluten-free version)

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Preparation: 15 minutes – Cooking: 20 minutes

Nails simple and nutritious muffins, rich in protein, fiber and minerals thanks to chickpea flour. It is a universal recipe that we can change with different spices such as cinnamon, ginger, vanilla, nuts, pieces of fruit or chocolate.

Ingredients (12 muffins):

2 eggs (or 2 flax “eggs”: 2 tablespoons of ground flax with 6 tablespoons of water) 85 g of coconut or soft olive oil 200 ml of vegetable drink 140 g of brown sugar 125 g of whole wheat flour (or flour of rice for a gluten-free version) 125 g chickpea flour 3 teaspoons baking yeast (chemical yeast) 100 g chocolate chips, blueberries or raspberries, raisins or other nuts (optional)

Preparation:

Preheat the oven at 200 degrees.If you are going to use the linen “egg”, In a bowl, mix the ground flax with 6 tablespoons of water and let it rest for 10 ml until it forms a gel.In a mixing bowl sugar, flour, yeast and a pinch of salt. In another bowl, beat the oil, the vegetable drink and the eggs or flax egg.Add the liquid mix to the dry mix and mix well until obtaining a smooth mass without lumps. If you want, add chocolate chips, fruit such as blueberries, raspberries or pieces of peaches or nuts. With the help of a spoon, fill the muffin molds and bake 15-18 minutes or until the toothpick inserted in the cupcake comes out dry.

4. Chickpea flour and seed bread (gluten-free)

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Preparation: 10 minutes – Rest: 2 hours – Cooking: 80 minutes

A thick german type bread which is easy to make and is delicious toasted with a little olive oil. It is a bread rich in protein thanks to the chickpea flour and the seeds. After eating this bread for breakfast, we will be concentrated and will not be hungry until lunchtime.

instead of seeds We can use other types of nuts such as sesame, almonds, walnuts, hazelnuts. We only have to use the same proportion of dry food and liquid.

Ingredients (1 mould):

1 cup garbanzo bean flour (125 g) 3/4 cup certified gluten-free rolled oats (90 g) 1/2 cup sunflower seeds (75 g) 1/2 cup pumpkin seeds (75 g) 4 tablespoons of ground flax 4 tablespoons of hemp seeds 3 tablespoons of chia seeds 4 tablespoons of psyllium 1 tablespoon of maple syrup or coconut sugar 1 teaspoon of salt 2 tablespoons of olive oil 2 cups of water (475 ml)

Preparation:

In a bowl Mix the chickpea flour with the oat flakes, all the seeds, salt, sugar and the psyllium. Add the olive oil, the water and mix well. Cover with a kitchen towel and let rest for 2 hours. Preheat the oven at 180 degrees.Smear the mold to make bread with a little oil or cover with a vegetable papale. Pour the dough and shape it into a bread. Bake 40 minutes.Carefully remove from the mold and bake for 30-40 minutes more until the stick inserted into the bread comes out dry.