I’m so excited to share this recipe with you all today! It’s from Lindsey’s new book Chickpea Flour Does It All. The moment I got my hands on this book I immediately thought of my sister and her gluten-free/dairy-free boyfriend, now fiancé! I’ve mentioned him a couple times, here and here. They are actually getting married this fall! Whoa. I’m pretty sure I’ll be cooking from this book for their wedding party(!!) Chickpea flour is amazing, no doubt, but this book takes it above and beyond what I thought it was capable of. The sky’s the limit and Lindsey took chickpea flour to the moon and back. There are so many amazing recipes in this book, here are just a few from around the web:
Jessica Murnane | Alfredo With Watercress and Chives
Ingredients for the Kiwi Salsa
1/4 cup diced red onion
juice of 1/2 lime
2 kiwis, peeled and diced
1 large tomatillo, husked, rinsed and diced
1/2 jalapeño, seeded and minced
1/4 cup finely chopped cilantro
1 teaspoon olive oil
pinch of salt
Toss together all the ingredients for the salsa and set aside.
Ingredients for the Chickpea Flour Tostada
2 cups chickpea flour
1/2 teaspoon salt
freshly ground pepper
2 tablespoons coconut milk
2 tablespoons olive oil
1/4 to 1/2 cup water
sorghum flour for dusting
Whisk together the chickpea flour, salt and pepper in a large bowl. Add the milk and oil and mix with your hands until crumbly. Slowly add the water and knead with your hands until smooth, adding more water if the dough is dry or cracking. Let dough ball rest for 10 minutes under a damp towel. Next divide the ball into two even pieces, then divide each piece into four even pieces, giving you eight small balls. Roll out balls on parchment paper, dusting with flour to prevent sticking. Heat skillet over medium heat. Place tostada into the dry skillet and cook about 1 minute per side. If you have a gas stove-top you can lightly char the tostada over the open flame using tongs to flip.
Ingredients for the Five-Spice Black Beans
1 tablespoon olive oil
1 shallot, diced
2 garlic cloves, minced
1 can black beans
1/2 teaspoon salt
1.5 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon cacao powder
1/2 teaspoon cinnamon
pinch of cayenne
To make the black beans, heat the oil in a skillet over medium heat, add the shallot and cook until translucent, about 2 minutes. Add the garlic and stir then add the can of black beans, including liquid and all the spices. Cook until liquid has thickened and reduced, about 8 to 10 minutes. Taste for salt and pepper.
Top the tostada shells as shown.
This recipe is from the book Chickpea Flour Does it All. I received a copy of this book in exchange for an honest review.