Fainè – Chickpea flatbread

This is for all the chickpea lovers out there!

It was love from the first bite ❤

This protein and fibre rich chickpea flatbread is so ridiculously easy to make that even if you’re not exactly a wizard in the kitchen you will succeed in this one for sure. It’s fast, easy, and nutritious vegan friendly flatbread that happens to also be 100% gluten free. With different toppings you can turned it into a quick & filling lunch or if you’re craving for something sweet do as my mother-in-law does: spread Nutella on top 😀 The only limit is your imagination and your taste bud’s preferences.

What I love especially now in the springtime, is to put fresh & raw veggies on top (radishes and chives are in season here in Switzerland at the moment). I usually spread lemon flavoured (all you need is a drop of 100% pure food grade lemon essential oil) cream cheese but today I decided to experiment with a creme fraische sauce and it turned out to be delicious! If you don’t have any lemon essential oil you can use a lemon flavour from the supermarket or freshly grated lemon zest.

This recipe is for a baking tray with a diameter of 31 cm (I used one that is 28 cm and that worked perfectly as well). When you pour the liquid dough on the baking tray the thickness of it should be between 5mm-10mm.

Without further talks, here is the recipe that was given to me about ten years ago by an acquaintance during my vacation in Italy.

INGREDIENTS:

  • 200g chickpea flour
  • 550g water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt

HOW TO PREPARE:

  1. Heat the oven to 260 degrees (or whatever is the maximum temperature of your oven).
  2. Mix the chickpea flour, water, and salt in a bowl to create a smooth liquid without any lumps of flour. 
  3. Add one tablespoon of extra virgin olive oil into the mixture.
  4. Grease a baking tray (I recommend using a non-stick baking tray. Otherwise place oven paper on top of the baking tray and pour the oil on the top of the oven paper.) with 4-5 tablespoons of oil. Then, pour the chickpea mixture in it.
  5. Place the baking tray in the oven for about 40-45 minutes or until the surface of the chickpea flatbread turns into a golden brown colour. The chickpea flatbread needs to be well cooked from inside as well.
  6. Use the grill set up of your oven for the last 5-10 minutes to create a more crusty and toasted surface but be careful to not burn the flatbread!
  7. Once ready, remove the flatbread from the oven and sprinkle some salt and black pepper on top. Let it cool down for about 5-10 minutes.
  8. Add your toppings or eat it ‘au naturel’; It’s delicious either way!
Creme fraische spread, radishes, and chives topping.

PASTA IN A CREAMY CHICKPEA SAUCE

Summer is slowly turning into autumn. Days are clearly getting shorter, the summer heat is turning into autumn crispiness, and the body is starting to crave heavier and warmer foods. When the outside temperatures drop I feel like changing most of the raw foods into cooked ones and adding lots of legumes into my diet.

One of our family’s all-time favorite autumn & winter dish is “pasta e ceci”, pasta and chickpeas. It’s perfect comfort food in a healthy, fast-food style. This recipe is by my southern Italian mother-in-law who used to cook this often during my daughter’s ‘picky eater’ years. This dish was one of the few things she loved and this is still one of our go-to recipes when we need to cook something easy, fast, yet healthy that pleases the taste buds of the whole family.

INGREDIENTS

for 4 servings

Cooked chickpeas 250g

Garlic clove 1

Parsley handful

Small pasta 300g

Water 800ml

Olive oil 2 tbsp

Salt 1tsp

Parmesan cheese

Black pepper

HOW TO PREPARE:

  • Soak the chickpeas overnight and boil them according to the instructions on the package OR use ready made ones.
  • Pour olive oil in the pan, peel the garlic, and fry it for a few minutes. Watch out that the it doesn’t burn.
  • Add the chickpeas into the pan and fry them for a few minutes
  • Add the water and parsley into the pan and bring it to a boil.
  • Mix with a dimmer until the sauce is smooth. 
  • Add the pasta and cook until ready . This may take a little longer than what’s written on the pasta package.
  • Sprinkle grated parmesan cheese OR a pinch of black pepper on top.

Personally, I like this pasta without parmesan cheese. Instead, I put a pinch of black pepper in my own portion and mix it well. Kids on the other hand prefer this pasta with parmesan cheese but it’s not necessary.

Make it gluten free by using gluten free pasta.

Make it vegan by leaving the parmesan cheese out.

BUON APPETITO!