1) One of my favorite things is a yogurt sauce that you thicken up with the chickpea flour. if you look up karhi, that's where I draw the inspiration. I simmer some chunks of vegetables (winter squash, carrots, turnips are all great) in water, toast some indian spices and then use the karhi recipe. I add the yogurt-water-spice mixture as a finishing sauce, poured into the veggie pot when they are almost done, letting the karhi thicken as the veggies cook.
2) Bind veggie burgers with it instead of other flour.
3) Socca (http://dinersjournal.blogs.nytimes.com/2008/05/22/the-saga-of-skillet-flatbread/)
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2) Bind veggie burgers with it instead of other flour.
3) Socca (http://dinersjournal.blogs.nytimes.com/2008/05/22/the-saga-of-skillet-flatbread/)