I’ve called this a wrap but to be honest I’m not sure what the best name would be. It’s pretty versatile and you can use it as a wrap, a mini pizza base, a pancake… etc.
So far I’ve only tried it as a pizza base, but I can assure you that it’s super yummy and super filling when eaten with a side of veggies. It’s going to be a regular in my diet all throughout Veganuary and I’m excited to use it in different ways.
‘Why chickpea flour?’ I hear you ask.
Well, it’s gluten free, high in fiber and contains over 10g of protein per half cup! If that’s not reason enough it also has half the recommended daily allowance of folate – or vitamin B9- which is responsible for DNA synthesis and repair as well as brain health. It also has a good profile of other nutrients and minerals including thiamin, manganese, copper and iron. This is a great whole food that will leave your body nourished.
Basic wrap recipe*
None of your 5-a-day
(so make sure you eat it with some veggies)
- 1 cup chickpea/ gram flour
- 1 cup water
- 1 tbsp olive oil
- For a savory wrap or pizza base:
2 tsp Rosemary.
1 tsp mixed herbs
grind of pepper
- For a sweet wrap you might want to try
- olive oil or coconut oil for cooking
- Mix the ingredients well and leave for 30 minutes so the flour absorbs the water
- Heat a little oil in a frying pan and add half the mix
- Cook for 2-3 minutes until the top looks firm
- Flip and cook for 1 minute
- Do the same process with the other half of the flour
The wraps will stay fresh for a few days if you put them on a plate, cover in cling film and store in the fridge.
Use it as a pizza base
- Once you’ve cooked the wrap spread on some tomato paste, pesto and/or mashed butternut squash
- Pile on the veggies; I used raw mushroom, pre-roasted courgette and broccoli, and frozen peas and sweetcorn.
- Cook in the oven for 10 minutes at 180°C
Did you know….
You can make your own chick pea flour by blending dried chickpeas!
*I have to say I didn’t create this recipe from scratch, but I looked at several online which all seemed a bit different and went from there. So I really don’t know who to credit for this recipe.