I have a love affair with Chickpeas and especially chickpea flour. It’s so versatile I use it for sauces, to thicken a soup, fritters, and even in savoury muffins. It’s actually used in Europe as a traditional flatbread as it picks up the taste from the fillings and toppings that you use.
I try to ferment almost anything–most vegetables, fruits, grain and bean products whatever will create healthy flora for our gut biome and make it easier to absorb is a bonus to help digest the food that I eat.
Play around with seasonal toppings and fillings. For summertime, try avocado, rocket, hummus & fresh greens. For wintery warming, load it up with lightly sauteed greens, chopped roasted vegetables, refried beans, herbs and spices. Virtually anything that you have in the fridge that you want to re-use just warm up with some different herbs and spices and create a whole new taste sensation.
- 1 cup water
- 1 cup chickpea flour (besan, chana)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- oil for frying
1. Mix the chickpea flour and water thoroughly in a bowl. Stir through the spices then cover with a tea-towel, clean cloth or wrap.
2. Leave for 24-48 hours. I usually add 2 tablespoons of water and 2 tablespoons of chickpea flour every day to feed it but you don’t have to do that. In warm weather, you’ll find it ferments fairly quickly, sending a few bubbles to the surface.
3. When the batter is ready, mix through the salt, and decide how you want to cook it:
4. For little bites, heat the oven to 175C and oil the muffins cups well, pour about 1 heaping tablespoon of batter into each hole. Bake for 10-12 minutes. The batter will start to pull away from the edges and may go a little golden.
5. For bigger pancakes heat a large skillet, (cast iron is best )add a little oil and rub it into the cast-iron skillet, (if using stainless steel don’t rub it in) Then pour in enough batter to thinly cover the base of your pan. Cook over a medium heat, pile some toppings on top while the batter is still wet and let it cook through.