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Flour Powered with Chick Peas

I am super excited to make my own chickpea flour. Got some great inspiration from Cousin Crush @ on some amazing ways to use my already favorite peas.

Here is a great pasta recipe from our friends at a beautiful plate, check it out.


  •  3/4 cup chickpea flour
  • 1 and 1/4 cups unbleached all-purpose flour
  •  1/4 teaspoon salt
  •  1/2 cup warm water
  •  2 tablespoons Rosemary-Garlic Oil (*you could substitute regular olive oil!*)


  •  2 tablespoons extra virgin olive oil
  •  3 leeks (white parts), thinly sliced
  •  2 garlic cloves, chopped
  •  1 (28-ounce) can whole plum tomatoes
  •  1 bay leaf
  •  fresh tarragon or basil (at your discretion)
  •  1/4 teaspoon red pepper flakes (optional)
  •  zest of 1 lemon
  •  chive garnish

    1. Stir together chickpea flour, white flour, and salt. Create well and add in water and oil (Either your rosemary garlic oil OR just olive oil). Using fingers or a wooden spoon, mix together until liquid is absorbed.
    2. Using clean countertop, cover the dough with plastic wrap and let sit for 5 minutes. Knead the dough (here’s your workout!) for 10 minutes. If the dough is too dry, add a tablespoon of water. When the dough is smooth and resilient, wrap again in plastic and let sit for 30 minutes. Once done, the dough will be quite shiny!
    3. Once rested, divide the dough into two equal parts. If using a machine, roll to desired thickness and cut whichever shape you desire. If making by hand, roll dough to 1/16 inch thickness. Let sit again for 5-7 minutes to let dry slightly. Dust pasta with flour roll into a loose cylinder. Cut the cylinder croswise into desired strip width and uncurl the noodles onto a clean dry towel. Repeat.