4 Recipes With Chickpea Flour: Easy And Quick

Chickpea flour is made by simply grinding dried chickpeas. It can be found in conventional stores, although it is more common in organic food stores and with a powerful mixer it can be done at home. It has many properties and uses in the kitchen.

Here you will find four easy recipes with different chickpea flour, to take advantage of all its properties. These are recipes in which chickpea flour is properly used as flour:

• Homemade bread with chickpea flour
• Chickpea flour pizza
• Soft muffins with chickpea flour
• Chickpea flour and seed bread

The first three are gluten-free recipes, or with a gluten-free version. But let’s see first what its properties are and some tips on how to use it in the kitchen to get the most out of it and make it taste good.

Chickpea flour properties

Chickpea flour is a very versatile and nutritious flour. It is made only with the legume, so it has all the benefits of chickpea. In general, the consumption of legumes is a basic guideline of the Mediterranean diet that lengthens life expectancy.

Chickpea flour is especially rich in protein, fiber, minerals such as calcium, zinc, iron, magnesium or manganese, B vitamins, especially folic acid, and antioxidants.

Thanks to this nutritional wealth, it is a flour that can be beneficial for athletes, pregnant women, growing children, weight control regimes, to control blood sugar … It is also considered recommended for the health of the heart, of the systems immune and nervous, and bone and tooth health.

Do not forget that chickpeas also have anti-inflammatory properties, especially in the digestive tract. In addition, since legumes contain resistant bacteria, consuming legumes helps to take care of the microbiota.

How to use chickpea flour

The flavor of chickpea flour is, once cooked, very special: it is slightly sweet and reminiscent of earth. Be careful, raw it has a bitter taste, so I do not recommend you try the raw dough when preparing your breads, pizzas or dessert doughs with chickpea flour.

In fact, this yellow flour can be used in all kinds of doughs, both in savory doughs to make recipes such as quick breads with chemical yeast, pizza, quiche, crackers or pasta, as well as in sweet doughs. There are biscuits with chickpea flour, muffins, banana breads, pancakes, cookies …

If the flavor is too strong as it is, we can add other ingredients to the preparations to disguise its flavor.

• In the breads we can add seeds, or also olives or dried tomatoes if we prepare focaccia-type breads.
• In pizzas and crackers we can include cheese or nutritional yeast.
• In sweet recipes we can use the flour in preparations such as banana bread or lemon sponge cake or add spices such as cinnamon, ginger or vanilla.

Another option, if you are not preparing a gluten-free recipe, is to substitute only half of the common flour in the recipes.

Chickpea flour is a naturally gluten-free flour , so very convenient for people who cannot or do not want to consume common wheat flour. Products prepared with this flour are a little thicker, but very rich.

Easy recipes with chickpea flour

Let’s go now with our recipes.

1. Homemade bread with chickpea flour (gluten free)

Preparation: 10 minutes – Cooking: 55 minutes

A very easy to make homemade bread , unfermented and unleavened. Its spongy texture is achieved thanks to sparkling water.

The chickpea flavor is very intense. This chickpea flour bread is delicious on toast with natural tomato and avocado.

Ingredients (1 mold):

• 300 g chickpea flour
• 1.5 tablespoon coconut sugar or other sweetener
• 3 teaspoons baking yeast (chemical yeast)
• 1 teaspoon salt
• 355 ml of sparkling water
• 2 tablespoons oil

preparation:

1. Preheat the oven to 190 degrees.
2. Line a loaf pan with parchment paper or spread a little oil.
3. In a bowl, mix the chickpea flour with the sugar, yeast and salt. Add the oil.
4. Carefully pour in the sparkling water. Be careful, it will foam. Mix well to get a lump-free dough.
5. Pour the dough into the mold and bake for 50-55 minutes, until the dough is cooked.
6. Let cool on a rack.

2. Pizza with chickpea flour (gluten free)

Preparation: 10 minutes – Rest: 10 minutes – Cooking: 25 minutes

This pizza dough with chickpea flour is very easy to make and delicious to eat.

Ingredients (a large pizza for 4 people):

• 300 g chickpea flour
• 1 teaspoon salt
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• black pepper
• 475 ml of water
• 4 tablespoons of olive oil

preparation:

1. Preheat the oven to 230 degrees. Leave in the oven to heat the tray on which you are going to prepare the pizza. This helps the base come out more crisp.
2. The dough will be liquid, so the pizza will have the shape of the mold. You can use a regular rectangular baking tray or a special round pizza tray with a diameter of 30 cm (but in this case you will need 2).
3. Prepare the dough. In a bowl, mix the chickpea flour, salt, nutritional yeast and spices. Add the water and oil and mix well to obtain lump-free dough. The dough will be runny. Let stand 10 minutes.
4. After this time carefully remove the pizza pan or tray from the oven, brush with a little oil, pour in the dough and bake for 12-15 minutes until the dough is firm and begins to brown.
5. Decorate your homemade pizza to your liking and bake 10 more minutes.

3. Soft muffins with chickpea flour (gluten-free or gluten-free version)

Preparation: 15 minutes – Cooking: 20 minutes

A simple and nutritious muffins, rich in protein, fiber and minerals thanks to the chickpea flour. It is a universal recipe that we can change with different spices such as cinnamon, ginger, vanilla, nuts, pieces of fruit or chocolate.

Ingredients (12 muffins):

• 2 eggs (or 2 flax “eggs”: 2 tablespoons ground flax with 6 tablespoons water)
• 85 g mild coconut or olive oil
• 200 ml of vegetable drink
• 140 g of panela sugar
• 125g whole wheat flour (or rice flour for a gluten-free version)
• 125 g chickpea flour
• 3 teaspoons baking yeast (chemical yeast)
• 100 g of chocolate chips, blueberries or raspberries, raisins or other nuts (optional)

preparation:

1. Preheat the oven to 200 degrees.
2. If you are going to use the flax “egg”, in a bowl mix the ground flax with 6 tablespoons of water and let it rest 10 ml until it forms a gel.
3. In a bowl mix the sugar, flour, yeast and a pinch of salt. In another bowl, beat the oil, the vegetable drink and the eggs or flax egg.
4. Add the liquid mixture to the dry mixture and mix well until you get a smooth dough without lumps. If you want, add chocolate chips, fruit like blueberries, raspberries, or chunks of peaches or nuts.
5. With the help of a spoon, fill the muffin molds and bake for 15-18 minutes or until the toothpick inserted into the muffin comes out dry.

4. Chickpea flour and seed bread (gluten free)

Preparation: 10 minutes – Rest: 2 hours – Cooking: 80 minutes

A dense German type bread that is easy to make and is delicious toasted with a little olive oil. It is a bread rich in protein thanks to the chickpea flour and the seeds. After having this bread for breakfast, we will be focused and we will not be hungry until lunchtime.

Instead of the seeds we can use other types of nuts such as sesame, almonds, walnuts, hazelnuts. We only have to use the same proportion of dry food and liquid.

Ingredients (1 mold):

• 1 cup of chickpea flour (125 g)
• 3/4 of cup of certified gluten-free oat flakes (90 g)
• 1/2 cup of sunflower seeds (75 g)
• 1/2 cup of pumpkin seeds (75 g)
• 4 tablespoons ground flax
• 4 tablespoons of hemp seeds
• 3 tablespoons chia seeds
• 4 tablespoons psyllium
• 1 tablespoon maple syrup or coconut sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups of water (475 ml)

preparation:

1. In a bowl mix the chickpea flour with the rolled oats, all the seeds, salt, sugar and psyllium.
2. Add the olive oil and water and mix well. Cover with a kitchen towel and let it rest for 2 hours.
3. Preheat the oven to 180 degrees.
4. Brush the bread pan with a little oil or line with a vegetable potato. Pour the dough and shape it into a bread. Bake 40 minutes.
5. Carefully remove from the mold and bake for another 30-40 minutes until the stick inserted into the bread comes out dry.