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Why did I buy chickpea flour?

Its in the freezer. I remember it was was part of a good recipe, but I don't remember what... Any ideas what I could do with it?

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    1. Use it in this fabulously tasty Mulligatawny Soup:

      • 2 tablespoon ghee or canola oil
      • 1 large onion, chopped
      • 6 clove garlic, chopped
      • 3 tablespoon fresh ginger root, peeled and grated
      • 1 jalapeõ chile, stemmed, seeded and chopped
      • 1 tablespoon ground corriander
      • 2 tablespoon ground cumin
      • 1 ½ teaspoon turmeric
      • ¼ cup all purpose or garbanzo flour
      • 1 ¾ cup red lentils
      • 9 cup chicken stock
      • 3 tablespoon fresh cilantro, chopped
      • 1 cup low-fat unsweetened coconut milk
      • 2 teaspoon kosher salt
      • ¼ cup fresh squeezed lemon juice
      • freshly ground pepper

      Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger and jalapeño and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin and turmeric. Cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.

      Pour in about 1 cup of broth and cook with the veggies until they're soft. Using an immersion blender, whirl until as smooth as possible. Add the rest of the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool a bit.

      When the lentil mixture has cooled some, puree until you have a texture that's smooth with some visible intact lentils using an immersion blender. Stir in the cilantro. Return to the heat and bring back to a medium temperature.

      Whisk in the coconut milk, lemon juice, and salt. Season to taste with pepper.

      Serve with a cilantro sprig and additional lemon wedges.

      1. To make socca! :-)

        http://query.nytimes.com/gst/fullpage...

        I make mine pretty much like his recipe. It's a little bit greasy (LOL) but it's gooood. I've topped it with cheese too, at the end. OMG I need some now. :gurgletummy:

        1. Apologies for asking - but why do you store flour in the freezer?

          Google throws up many recipes for gram flour - mainly south asian

          2 Replies
          1. re: Harters

            That keeps the oil in the flour from going rancid. Whole grain flour and shelled nuts benefit from this too.

            1. re: stilton

              Thanks for the tip. Never heard of flour going rancid before - that said, I buy gram flour in smallish quantities and use it within a couple of months or so.

            1. You can make pasta dough with it. Just saw Lidia do this a few weeks ago on her TV show.
              Happy New Year! Adam

              1. Pakoras: vegetables coated with a chickpea flour batter and fried. Yum.

                2 Replies
                1. re: emily

                  This is my suggestion, too. Eggplant pakoras being my favorite.

                  1. re: Leepa

                    Ditto on the pakoras! I now use Bittman's recipe from his Best Recipes in the World book. It contains baking powder and they turn out crisp on the outside and puffy on the inside. I love them with almost anything. Eggplant chunks, spinach (or combo of these 2), onions, sweet potatoes and squash. Also greens (kale, chard, etc.) are delicious. I serve them with a chutney I make from yoghurt, mint, cilantro and garlic mixed together.

                2. Try a dosa, which is like a pancake or crepe. I love them enough to eat plain, but they are supposed to come with a chutney or the like. Many dosa are made with ground rice and some type of urad dahl, but some have besan (the flour you have).

                  2 Replies
                  1. re: saltwater

                    Can you find and link a dosa recipe online which contains chickpea flour?

                    1. re: luckyfatima

                      I've used several recipes by Manjula, but not this one:

                      http://www.manjulaskitchen.com/2007/0...

                      She has a bunch of videos on youtube where she demonstrates Indian cooking techniques. Here is the lot of them:

                      http://www.youtube.com/profile?user=M...

                  2. I would definetely suggest farinata or what we call in Argentina 'fainá', a beautiful accompaniment to pizza. We eat a piece of fainá with a slice of pizza on top and it's a marriage made in heaven! Here's the recipe:

                    http://www.grouprecipes.com/1663/fain...

                    Delicious!

                      1. All you chickpea flour users:

                        I suspect, but is it the main ingredient in papdams? They are so tasty when grilled on the BBQ. I'm surprised the chip makers haven't discovered them. I love the cumin flavored ones, and would like to make my own. Anyone have a recipe?

                        1 Reply
                        1. re: toodie jane

                          I would say pakoras.. and keeping any flour in the freezer will prevent weevils

                        2. Chickpea 'fries'

                          1C flour
                          1C water
                          salt

                          Bring water and salt to boil, add flour while whisking (it will clump a bit), and then spread out on an oiled cookie sheet at a depth of 1/4 - 1/2 in. Cool the pan in the refrig until set (about 1/2 hour). Cut into stripes and fry in a pan with olive oil (these can also be baked). Serve with adobo ketchup (homemade!).

                          4 Replies
                              1. re: TheSnowpea

                                My favorite dish is the "chickpea panisse" at Tempo in Park Slope, Brooklyn. In my search for a recipe to recreate them, I found a similar water/flour/salt recipe. All I got was a fry that tasted like chickpea gruel. Are there other spices that go into a panisse? There must be something better than than the water/flour combo! Isn't that how you make paste?

                                1. re: weidenbaum

                                  Salt, black pepper, and olive oil are the only flavorings I've seen in recipes and descriptions.

                            1. How about a dessert? Mohanthal is a great toasty-tasting sweet-- there's a good video of how to make it here:

                              http://www.manjulaskitchen.com/2008/1...

                              1 Reply
                              1. re: another_adam

                                manjula is a true gem. The naan I made following her directions was great.

                              2. Well, nothing is triggering the memory of why I bought it, except I think it was to thicken a soup/stew, so I'll definitly try the mulligatawny. However, there are several others I'll try too, so even if never found out why, there's a lot of great ideas here. Thanks!

                                1. if you like pakoras, try this pakora curry: http://www.recipezaar.com/Punjabi-Pak...

                                  or cauliflower chick pea kofta curry: http://www.foodiesite.com/recipes/200...