Chickpea Bread

Recipe adapted from Monica Davis; The Hidden Veggies Blog

Makes 8 servings

Chickpea bread is amazing because it can be made with so many variations of spices and vegetables.  Just substitute your favorite veggies and spices.   Also, adjust the curry powder if your family likes more or less spice.  The amount below has a touch of heat.

You’ll have to decide if the best part of this recipe is that it’s the quickest, easiest dish to make; or, it’s a healthy, delicious snack you’ll love to share with your family.

Ingredients

1 ¼ cups chickpea flour

1 ½ cups water

2 teaspoons curry powder

1 teaspoon salt

1 teaspoon cumin 

2 Tablespoons oil plus 1 Tablespoon for baking pan

1 cup corn

¼ cup diced onion

Directions

Preheat oven to 425 degree.  Grease an 8-inch by 8-inch baking dish with about 1 tablespoon oil.  (You can also use an iron skillet or pie dish.)

Add the chickpea flour, curry powder, salt and cumin to a mixing bowl and mix briefly.  Add water while whisking quickly for about 30 seconds, until all the lumps are gone.  You will have a thin pancake-like batter.  Add remaining ingredients and stir again to combine.  Pour the batter into prepared baking dish and bake at 425 degrees for 20 minutes.  

Turn down the oven to 350 degrees and bake another 20 minutes.

Let cool for about 10 minutes before cutting into pieces.

Recipe Notes:

Do NOT taste the batter!  Chickpea flour tastes terrible before cooking.

Allow cooling for 10 minutes before cutting to allow it to firm up and hold together better.  

Recipe will keep out of refrigeration for 24 hours, or in the refrigerator for about 3 days.

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