I discovered that the Chick Pea Tortilla recipe that I previously posted works with yellow split peas in addition to garbanzo beans (what I call chick peas). Tasty yellow spit pea tortillas (aka. crepes) provide a quick, easy and healthy wrap for savory toppings. I mostly use yellow peas because the color of green peas doesn’t exactly go with a lot of ingredients.
Yellow peas impart more of an identifiable flavor than garbanzo beans. So, I am more likely to use yellow pea flour for savory toppings and garbanzo beans for fruity toppings and desserts. When more of a taste of peas is desirable, I enhance the yellow pea flavor by toasting the split peas before grinding them to flour. Advance toasting also reduces that odds of getting a “grassy taste” in hot weather.
Alteration of cooking oil, temperature, and steam (from cooking with a glass lid) allows me to adjust the texture to match the toppings that I am using. Use of coconut oil and a higher final cooking temperature will give me a crispy exterior that makes a nice complement to wet toppings. Browned butter, a lower temperature and more time steaming under a lid provides a wonderful flavor and texture for dryer toppings combined with melted cheese and a wet sauce. Use of olive oil (and simmered garlic) creates a taste and texture in between. Adjustment of taste and texture increases the of versatility of the basic tortilla recipe that I really enjoy for a wide range of tasty treats.
Yummy! If you could eat it with a corn tortilla, you could eat it with a chick pea tortilla.
“No more white stuff,” my cardiologist sternly warned me. I took to the internet for Ideas.
Then Dad sent me an Article Published on Need to Expand Use of Pulses. From links in the article, I found Great International Dishes Made From Pulses. I also found other great sources of recipes from additional web searches. Only problem, the international recipes called for ingredients that were locally available to the people who traditionally prepared them. I wasn’t finding everything called for in my local supermarket. So, after reading several recipes, I synthesized the strategies applied with what I had on hand.
I already had garbanzo beans, or chick peas, that I purchase in bulk for soups. So, I made a somewhat gritty flour by putting dry chick peas in my…
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