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Why did I buy chickpea flour?

waver Dec 31, 2008 10:18 AM

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. paulj RE: waver Dec 31, 2008 10:27 AM

    Latest thread on this topic:

    1. r
      rainey RE: waver Dec 31, 2008 11:16 AM

      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. TheSnowpea RE: waver Dec 31, 2008 01:29 PM

        To make socca! :-)


        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. h
          Harters RE: waver Dec 31, 2008 02:27 PM

          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
            stilton RE: Harters Dec 31, 2008 10:20 PM

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

            1. re: stilton
              Harters RE: stilton Jan 1, 2009 01:35 AM

              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.

          2. w
            WenDragon RE: waver Dec 31, 2008 03:40 PM


            1. a
              adamshoe RE: waver Dec 31, 2008 04:00 PM

              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. emily RE: waver Dec 31, 2008 04:32 PM

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

                2 Replies
                1. re: emily
                  Leepa RE: emily Jan 1, 2009 08:26 AM

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

                  1. re: Leepa
                    oakjoan RE: Leepa Jan 2, 2009 08:28 PM

                    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. saltwater RE: waver Dec 31, 2008 07:05 PM

                  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
                    luckyfatima RE: saltwater Jan 1, 2009 09:01 AM

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

                    1. re: luckyfatima
                      saltwater RE: luckyfatima Jan 2, 2009 06:29 AM

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


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


                  2. Paula76 RE: waver Jan 1, 2009 01:42 AM

                    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:



                    1. p
                      phantomdoc RE: waver Jan 1, 2009 02:26 AM


                      1. toodie jane RE: waver Jan 1, 2009 08:23 AM

                        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
                          JRCann RE: toodie jane Jan 1, 2009 08:28 AM

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

                        2. alwayscooking RE: waver Jan 1, 2009 12:19 PM

                          Chickpea 'fries'

                          1C flour
                          1C water

                          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: alwayscooking
                            paulj RE: alwayscooking Jan 1, 2009 12:30 PM

                            also know as Sicilian panelle

                            1. re: alwayscooking
                              TheSnowpea RE: alwayscooking Jan 1, 2009 06:23 PM

                              And cousins to panisses :-)

                              1. re: TheSnowpea
                                weidenbaum RE: TheSnowpea Jan 4, 2009 10:12 AM

                                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
                                  paulj RE: weidenbaum Jan 4, 2009 10:49 AM

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

                            2. a
                              another_adam RE: waver Jan 2, 2009 01:14 PM

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


                              1 Reply
                              1. re: another_adam
                                oakjoan RE: another_adam Jan 2, 2009 08:31 PM

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

                              2. waver RE: waver Jan 2, 2009 03:18 PM

                                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. alkapal RE: waver Feb 18, 2009 01:41 AM

                                  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...

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