secret ingredient, chickpea flour

Essentially every cookbook I own, especially the vegan ones, starts off with a section committed to what you should stock in your pantry. If memory serves, none list chickpea flour as a necessity. I think that's an oversight. It's very high in protein and an inspiringly versatile ingredient.

Example 1 (the best example)- chickpea fries.

Boil 2 C water, slowly whisk in 1 C chickpea flour. Turn heat down to simmer, add 1 T olive oil. Cook for 1 minute. Spread mixture out on a sheetpan and cover it with parchment or plastic wrap. Chill until set in the fridge. Cut into shapes. Fry. Salt, pepper... the variations on this will become immediately apparent. I like to sprinkle them with cumin before cooking. Curry powder. Garlic. Infinity. They are crunchy on the outside but creamy and hummus-ish inside.


Example 2 (the example I ignored for too long)- freakishly realistic omelette.

Vegan Brunch calls them omelettes, The Voluptuous Vegan calls them chickpea crepes, I call them "You want to see something crazy?!"

1 box soft tofu + 1/2 C chickpea flour, a little garlic, a little cornstarch, a little tumeric blended until smooth. Cooked just like you would a pancake. Meanwhile in separate pan, saute your fillings. I wish I had some kind of "BAM" catch phrase to use here.


Example 3 (the example I still believe theoretically true, despite recent failure)- seitan variant. To be continued...

Suggested Cooking Jam: Pilot's Magic