CHICKPEA PORRIDGE WITH VEGETABLES
120 gr. Chickpea flour
250 ml. water (sparkling or natural)
Extra virgin olive oil and salt
Vegetables and herbs of choice
- Pour the water and chickpea flour into a bowl (best if sparkling, but natural is fine too). Add a pinch of salt and a spoonful of extra virgin olive oil and beat well with a cooking whisk. The dosage is, usually, for each cup of flour 2 cups of liquid. An alternative is to use a vegetable drink (soya or rice) to substitute the water.
- Add the vegetables which have been cooked in a pan, and the herbs and pour everything into a baking dish: cook in the oven at 180°C for 35 – 40 minutes until golden. Serve cold or lukewarm.
- The porridge can be served in various forms and with salad, other vegetables or mayonnaise.
Winter version: with radicchio, leeks, potatoes and thyme
Spring version: with peas, asparagus, spring onion and basil (or artichokes)
Summer version: with baby tomatoes, fresh onion, oregano
Autumn version: with pumpkin, mushrooms, parsley.
Other flours can be used, such as pea flour or broad bean flour, or even a mixture of both. The flour/liquid ratio doesn’t change, it’s always 1 to 2.