Flour Powered with Chick Peas
I am super excited to make my own chickpea flour. Got some great inspiration from Cousin Crush @ ahealthycrush.com 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.
HoMEMADE CHICKPEA PASTA:
- 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!*)
LEEK & TOMATO SAUCE:
- 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
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PREPARE PASTA:
- 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.
- 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!
- 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.