This recipe is for anyone looking for something tasty to do with your chickpea flour. Chickpea flour (also known as gram flour, besan flour, and garbanzo bean flour, depending on where you are located) is a nutrient-rich ingredient. It is especially suited to inexpensive, gluten-free baking.

Chickpea flour is loaded with manganese, magnesium, thiamine, folic acid, iron, copper and phosphorus (to name a few) – all essential nutrients for health. It’s easy to find in international shops or health food stores (many large supermarkets will also sell it).

Here I’ve created a delicious alternative to socca bread, farinata, and cecina. These are all flatbreads or pancakes either baked or fried, using a chickpea flour batter.  You can find these sorts of ‘breads’ and ‘slices’ all around the world in different guises. 

Farinata, for example, is a traditional Italian dish, somewhere between a flatbread, pancake and a slice of pie. I say Italian, although inevitably as mentioned above, there are versions of chickpea flatbread and similar all over the world. In France they have a version called socca, in Argentina, they have a popular equivalent called fainá.

In its most simple form, this flatbread involves stirring chickpea flour with water, before pouring into a pan to a depth of a few millimetres and then baking in the oven. Pretty clever really. You can also load it up with other things like potatoes and parsnips. I created a ‘Parsnip & Potato Farinata Slice” HERE. 

My version is baked, benefiting from the addition of passata (a pure, strained, tomato sauce – not a concentrated purree) – although if you don’t have passata (known as strained or sieved tomatoes in the US) then you can use canned tomatoes that you blend up instead. 

It holds together perfectly making it an excellent lunch box or travel food. 

Chickpea flatbread serves nicely with soup or as part of a salad buffet or main meal. Some people like to snack on it or dip it into chutney.  

We are going to use…

• 150g chickpea flour
• 1 teaspoon of sea salt
• 1 tablespoon of onion powder
• 1 heaped teaspoon of ground coriander
• 1 twist of black pepper
• 1 heaped teaspoon of cumin seeds
• 1 small handful of fresh parsley (finely chopped)
• 150ml passata (or blended tomatoes from a can will do)
• 150ml water

We mix it all together thoroughly and then pour it into a baking tin lined with parchment paper. The thickness of the slice should be no more than 1cm thick. 

Then we put it into the oven (preheated to gas mark 6 or 200C/400F) and then bake for around 25 minutes. If it is slightly thicker or thinner in-depth then we’ll adjust the baking time accordingly.

Please check out my super quick video guide here to see how easy it is to make…

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Baked Chickpea Flour Flatbread - gluten-free vegan

Yield: 10 sliced

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

An easy, delicious gluten-free vegan flatbread using chickpea flour. Baked in the oven, jam-packed with super healthy goodness.

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Ingredients

• 150g chickpea flour
• 1 teaspoon of sea salt
• 1 tablespoon of onion powder
• 1 heaped teaspoon of ground coriander
• 1 twist of black pepper
• 1 heaped teaspoon of cumin seeds
• 1 small handful of fresh parsley (finely chopped)
• 150ml passata (or blended tomatoes from a can will do)
• 150ml water

Instructions

1. Pre-heat the oven to gas mark 6 (200C/400F).
2. Add the chickpea flour and all dried ingredients to a mixing bowl and then press down with the back of a metal spoon to push out any lumps.
3. Finely chop the parsley and mix it into the bowl.
4. Add the passata and water and thoroughly mix everything together to form a smooth batter.
5. Line a baking tray with parchment paper.
6. Pour the batter onto the baking tray and spread out evenly until it is 1cm (or less) thick.
7. Put into the oven and bake for about 25 minutes. If the mixture is thicker allow a little longer. If the mixture is thinner in depth then it may cook a little quicker.
8. Take out of the oven when baked. Allow it to cool a little so that you can easily handle it.
9. Peel away from the parchment paper, then slice and serve.
10. This serves nicely with soup or as an addition to a salad buffet with dips.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA: Anthony's Organic Chickpea Flour, Garbanzo Bean Flour, 2lbs, Gluten Free, Non GMO
• 
  UK: Doves Farm Gram Flour, 1kg

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