Chickpea crumble
Jul. 4th, 2026 12:32 pm1/4 cup water
1/4 cup chickpea flour (more if from Indian grocer, as that seems to be sifted more than Bob's)
1/2 teaspoon yeast
1/4 teaspoon turmeric
1/8 teaspoon salt or 1/4 teaspoon garlic salt
1 tablespoon chia seeds
1 tablespoon olive oil
(Optional: 1 tablespoon almond flour)
Mix in a jar until well-mixed. Close jar and set aside until yeast has done its thing and it's quite bubbly (20 minutes or so on the counter in hot weather; several hours in fridge).
When ready to cook, remove lid and microwave 1 minute.
Empty jar into pan with a little oil and cook for a minute or so, crumbling the chickpea cake and mixing into other stuff.
1/4 cup chickpea flour (more if from Indian grocer, as that seems to be sifted more than Bob's)
1/2 teaspoon yeast
1/4 teaspoon turmeric
1/8 teaspoon salt or 1/4 teaspoon garlic salt
1 tablespoon chia seeds
1 tablespoon olive oil
(Optional: 1 tablespoon almond flour)
Mix in a jar until well-mixed. Close jar and set aside until yeast has done its thing and it's quite bubbly (20 minutes or so on the counter in hot weather; several hours in fridge).
When ready to cook, remove lid and microwave 1 minute.
Empty jar into pan with a little oil and cook for a minute or so, crumbling the chickpea cake and mixing into other stuff.
