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Chickpea Flour Torta

IMG_5736Monday night dinners usually mean a 'clean-out-the-fridge-frittata' in my house, however, my son was recently diagnosed with a (hopefully temporary) egg allergy.... so the frittata is out.  Perusing the (gulp) vegan blogs I found a lot of recipes for chickpea flour 'eggs.'  Umbria is legume country, especially from the area known as Colfiorito, meaning we have no shortage of chickpea, or ceci, flour.... so I thought I'd give it a try... and what do you know? It was great!  Mind you, it has nothing to do with eggs now matter what the vegans and vegetarians will have you believe, but it is delicious all the same (and I know that because my 2 year old devoured it). It is reminiscent of a baked version of Sicilan panelle, which are basically fried chickpea flour patties.  Here is my version:

  • 165g chickpea flour (about 1.5 cups)
  • 2 cups water
  • chopped spring garlic
  • 1 med zucchini, small diced
  • 1 cup cooked swiss chard, chopped
  • extra virgin olive oil
  • salt to taste
  • heat oven to 400F/200C

In a cast iron pan, heat a few tablespoons of olive oil over medium heat. 
Add garlic, zucchini, chard and cook until zucchini starts to turn golden brown.
Meanwhile, in a bowl, slowly whisk together the water and chickpea flour until smooth.
Pour the chickpea mixture into the pan and cook over medium high heat for a few minutes, season well with salt.
Then, put in oven to set, about 15 minutes.
Let cool slightly before cutting.

 

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