I am utterly obsessed with chickpeas at the moment whether it is roasted until crunchy, ground into a flour or added to curries/ chilli recipes. This meal is laden with plenty of plantbased protein and fibre amongst folate, vitamin B and prebiotics for a healthy gut. Although the meal sounds a little fancy and maybe a little complicated, it truly isn’t!
1.5 cups besan/ chickpea flour
1 TBSP tapioca flour
1.5 cups filtered water
Pinch of salt
1 TSPN cumin seeds
Mix everything together to make a thin batter. Let this sit for about an hour. Preheat a large pan to moderate heat and coat the base lightly with coconut oil (prevents it sticking). Use a 1/2 cup measuring cup to pour batter into the pan, ensuring it is evenly distributed. Flip when bubbles appear on the base of the flatbread and repeat.
❀ Chickpeas can be easily replaced by other beans or lentils.
❀ Leftovers can be frozen and reheat well.
❀ Chickpea flour can be substituted with ground lentils.
“That which does not kill us makes us stronger.” ― Friedrich Nietzsche.