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Entries tagged with 'chickpea flour'

Naomi Duguid's Toasted Chickpea Flour

Serious Eats Kate Williams Post a comment

Toasted chickpea flour is used to thicken the Coconut Sauce Noodles from Naomi Duguid's Burma: Rivers of Flavor, but it can also be used in salads to add a layer of flavor and texture. More

Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth

Serious Eats Caroline Russock 3 comments

Janna Gur's The Book of New Israeli Food includes a chapter devoted to foods that are traditionally eaten on the sabbath in Israel. Some are familiar (chopped liver and chicken noodle soup) while others are a bit more exotic. Gondi, an Iranian-Jewish take on matzo ball soup, falls somewhere in between. Chicken soup with big, fluffy matzo meal dumplings is a Passover classic that has potential for greatness but also a tendency to be a little bland depending on your seasoning strategy. Gondi, on the other hand, is all about big, bold flavors. More

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