I found an old back and white photo of my grandmother and I when I was 4 years old. It brought back many happy memories of her lovingly concocting all kinds of delicious dishes. The colors, flavors and textures varying with the seasons. I had the all important job of official taster and spoon cleaner! These were the good old days! This dish is inspired by a French classic called ''Timbale de légumes". Originally served in small bite sizes, it is a hearty dish that is usually served with a salad. The chickpea flour makes this a very nutritional dish, high in protein.
It can be served all year around, right out of the oven in the winter and cold in the summer. They are great for picnics too. You can keep these babies in the fridge for a week. You can make it in all kinds of fun shapes for creative visual displays (loaves, muffins etc). Make sure to include seasonal fresh herbs for a burst of flavor in every bites. I used fresh basil leaves this time.
INGREDIENTS:3/4 cup garbanzo bean flour
2 Tbl rice flour (optional)
1 red bell pepper diced
1 chopped tomato
1/2 cup zucchini diced
½ cup bread crumbs
1/2 cup zucchini diced
½ cup bread crumbs
1 Tbl olive oil
1 Tbl tahini (sesame butter)
Little water
Fresh green onions, paprika, salt and pepper to taste
5-6 leaves of fresh basil (optional)1 Tbl tahini (sesame butter)
Little water
Fresh green onions, paprika, salt and pepper to taste
PREPARATION:
1) Preheat the oven at 375F, lightly oil muffin tray or ceramic cups
2) Mix the dry ingredients in a bowl.
3) Add the vegetables and mix with hands.
4) Drizzle the olive oil and the herbs over and mix with spoon.
5) Add a little water so that the mix is moist and holds together.
6) Spoon the mixture in ceramic cups or muffin tray cups and flatten the top.
7) Bake for 20mn
8) Serve hot or warm3) Add the vegetables and mix with hands.
4) Drizzle the olive oil and the herbs over and mix with spoon.
5) Add a little water so that the mix is moist and holds together.
6) Spoon the mixture in ceramic cups or muffin tray cups and flatten the top.
7) Bake for 20mn
FUN FACTS ON GARBANZO BEAN FLOUR:
a) Mixed it with an equal amount of water and you have a perfect egg replacer that is gluten free.
b) Use it to create a crisp texture to parboiled vegetables by rolling pieces before pan frying them (potatoes, zucchinis etc.)
b) Use it to create a crisp texture to parboiled vegetables by rolling pieces before pan frying them (potatoes, zucchinis etc.)
c) Ladies, how about a homemade exfoliant?
Mix 4 tbsp of chickpea flour, a pinch of turmeric powder (optional) with a little water until you get the consistency of a paste. Apply to your face and leave it on to dry and then wash it off. You can do this while taking a bath for a special treatment. I like to add a drop of lavender for the super treatment. If you use essential oil be careful, mix it with a little vegetable oil first to avoid burning your skin.
This looks amazing Sophie! I think I'll have to try it out! :)
ReplyDeleteI made it for some friends a few weeks ago and decided to add 1/2 cup of tofu I had in the fridge and it came out even better, lighter, tender than the original one. So you may want to add a little if you have some. You can use muffin tins for a nice display!
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