Chickpea Crakers Low Carb And Gluten Free Food

CHICKPEA CRAKERS -- LOW CARB AND GLUTEN FREE

Steps:

• Preheat oven to 325.
• Shake as much water you can from the garbanzos and let them blot with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.
• Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.
• You do have to turn the sheets periodically, and rotate the crackers when you're able for the best results. The outside crackers brown much quicker.

GLUTEN FREE CHICKPEA CRACKERS

Steps:

• Preheat oven to 350°F (180°C).
• Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
• Divide the dough in half and roll each half into a ball.
• Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
• Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
• A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
• Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
• Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.

CHICKPEA CURRY(GLUTEN FREE)

Steps:

• Soak chickpeas overnight,(then drain).
• place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.
• add half chopped onions,cardamoms,cloves,bay leaves,peppercorns,cumin seeds and salt and bring to a boil.(pressure cooker cook 20 minutes or ordinary pot 1 hour).
• in a separate pot fry the other half of onions in oil till brown then add the garlic and ginger and saute for 10 minutes.
• add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.
• after 2 minutes add tomatoes and saute for 5 minutes.
• add the pot of chickpeas (and the water) stir and cook till tender
• add salt to taste.