Tag: chick pea

Chickpea and flax seeds thick crepe

There is an infinity of variations with crepes and pancakes, by changing the flour, adding baking soda or not, milk, egg, seeds… I love to play with all these possibilities and create something different each time. This time I grilled some eggplant and sweet pepper, so I decided to bake a big thick crepe made of chickpea flour and added some flax seeds in. For the crepe just chickpea flour, water, olive oil and salt is ok, for a less dense one adding an egg is good also. I baked it at low heat under cover and served with olive oil and pepper.

Salad, salad & salad

With the heat in Tokyo it’s hard to spend to much time in the kitchen in front of the stove or with the oven on. So recently I’ve just been preparing a lot of fresh vegetables salads with all sorts of accomodation. I usually bake some rice, bulgur, pasta, cheak peas for two meals to reduce the heat up of the kitchen, and then accomodate in a different manner each time. I will introduce a few this week.

Today is a simple chick peas and bulgur base with tomatoes, cucumbers and ocras, all with a bit of olive oil and a mix of north african spices. 

Chick-pea flour and vegetables thin tart

It’s summer, it’s hot and still a bit humid, the farmers market is full of beautiful and ripped tomatoes,  the last asparagus and green beans. And I was craving for a thin tart with a thin and crispy dough. So I prepared a brisee dough with 2/3 of chick pea flour and 1/3 of wheat flour, olive oil and water. In a large tart dish I set the dough and add raw asparagus, green beans and diced tomatoes, and finish with eggs mixed with a little of water, salt and a lot of grinded black pepper. Then bake for 20min in the oven at 210deg. Simply delicious!

One-plate dinner

Super busy with work, finishing late every day and trying to still watch one movie every night, the one-plate dinner is really handy. I am also finishing the last spring vegetables as we’re moving towards summer, so I had a few new carrots and new onions to use. I like to prepare carrots with cumin and find it suits also very well chick peas. I was about to add some chick peas to the carrots and onions that I cooked rapidly in olive oil and finished them in their own steam, to prepare some kind of raggu when I remember having a pack of vegan fallafel mix waiting on the shelf for months. Yes, I sometime buy vegan burger mix and vegan fallafel mix but if I don’t use them right away, I usually forget them prefering fresh food or making my own mix. So I decided to use that poor mix, but instead of making real fallafel I used the mix to make some kind of grilled chick pea croquettes to serve with the vegetables. Nothing too fancy but delicious!

One-plate dinner

Days around Tokyo are getting warmer and the golden week (a few days of bank holidays in a row) is really beautiful this year!  A lot of fresh fruits and vegetables just bought at the local farmers market. With this beautiful weather we spend a lot of time outside and crave for fresh tasty meals, so I concocted this one plate for dinner: a bit of cucumber with fresh mint and fromage blanc; a fake ratatouille: just tomatoes, onion, zucchini stewed in olive oil with a bouquet garni; and to accompany the whole thing some chick pea flour and linen seeds pancakes. 

For the vegan chickpes pancake it’s really easy: just mixing chick pea flour with water, linen seeds and a bit of salt and olive oil to obtain a thick mixture that can be shaped in small pancakes with the hands. And then grill them or fry them in okive oil.

Bon appetite!

Spinach and tomato tart with chick pea dough

Chick pea flour is really easy to use. Mixed with some water and fried, you make soca, a little bit thicker you can make panisse. I love pies because they can prepared in advance and are handy when work is really busy. Today I wanted to try a pie dough with chick pea flour. I mixed chick pea flour, water, olive oil, salt and pepper to obtain a soft dough. I roughly shape it to my pie dish with ghe fingers. Then I’ve cut tomatoes and lined them on the bottom, cover with finely cut spinach, snd a batter of tofu and eggs season with cumin, and finish with a few tomato slices. Bake for 30 minutes and it smells so good… can’t wait to try it!!!

Even faster fix for dinner: tomato-carrot-chick pea raggu

This is the end of the year at the university and it is a busy time for both professor and students. Recently, I’m coming back home later and later in particular because this no excuse not to go to the gym. Last night after my pilates class I needed a very quick fix for dinner so that it allowed me to have some time to prepare the apartment for my sister’s visit later this week (yes! Prunellia is flying to Tokyo very soon!).

Chick peas are really handy when it comes to prepare something in 5 minutes! Dinner menu tonight: tomato & chick peas raggu with carrots.
I first roughly cut tomatoes and cooked them in olive oil, add laurel, ginger, carvi seeds, salt and pepper and small carrots halved. 

I left it on low heat, time to do the other tasks I had to do. Then once ready to eat I added a can of drained chick peas and served with baby leaf salad, olive oil and linen seeds. Delicious, warm and slightly spicy!



Chick peas and spinach soup "my way"

After 2 days of cold rain, which is not so common, I needed a sunny and warm dish. Since I just bought Koganei-grown spinach I come up with the idea of chick peas and spinach soup. And the idea went very well for a ready-in-ten-minutes dinner!

I cut roughly the spinach and boiled them in water where I’ve added a few carvi seeds and veggie consommé. In the mean time I’ve cooked some couscous with a few sultanas and pine nuts, and a bit of olive oil. When the spinach were soft I’ve added drained tinned chick peas (yes! Sometimes canned ingredients can be of tremendous help!!). And it’s ready!!! The slightly spicy soup goes very well with the slightly sweet semolina, a perfect match!

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