Real generosity toward the future lies in giving all to the present.
~ Albert Camus
Holla bloggers! I hope you all had a wonderful weekend!
Grateful as always to be here, I spent the weekend enjoying cooking at home and getting back into the groove in my kitchen. Yes, the dancing shoes were on and everything 
Since utilizing fresh, accessible & affordable ingredients is fundamental to this blog, I am super excited to keep sharing more easy healthy recipes, and what fun it is to bounce off the energy and inspiration collected on my recent holiday.
This (new to me) gluten-free chickpea flat bread is as versatile as it is tasty, and when it comes to preparation, is almost criminally easy.
Paired with a topper like this Basil Pistou, it makes a perfect light lunch or side to a more substantial meal.
A man taking basil from a woman will love her always.
~ Sir Thomas Moore
Before we start, a few thoughts on food…
I’ve been teasing for quite a few posts about the foods we enjoyed while we were away. Of course I’d planned to write about this for weeks, and the truth when it comes right down to it is just this: the food we enjoyed there was dead simple.
We enjoyed amazing produce, and super fresh bread & cheese. My husband barbecued & I made (and ate) salads galore.
There were a few key ingredients that were thoroughly enjoyed to the last drop, like a balsamic vinegar that tasted as sweet as could be, gorgeous raw walnut oil for our salad dressings, delicious mustard that was added to everything, and wonderful staples like fresh bocconcini, tomatoes, sublime melons, and that amazingly fresh bread.
The crazy thing was that in France, and most notably in the countryside, the fresh healthy stuff came wonderfully affordable compared to home.
Upon our return to the Canadian west coast, fresh on the memories of the market in Provence, a visit to our local farmers market revealed that prices are in some cases 5 times what they were in France (and I was informed that the market we visited was the ‘expensive’ one for tourists by a good French friend).
There, baguettes were at the most 1 dollar (85 euro cents). A giant ball of gorgeous fresh bocconcini cost all of $1.15, and a triangle of brie just a paltry $1.96 (precisely). Sweet ripe melons were sold at every market at a mind boggling 3/$5, and two entire days worth of fresh picked fruit and vegetables cost me all of $9 at a roadside stand.
Enjoying regional foods is beautiful no matter where you are, and treating to aged balsamic vinegar (at $15 a bottle), local walnut oil ($5 a bottle), and fresh pressed local olive oil ($6) was a dream, made that much more amazing by the accessibility and prices.
Here at home, the same balsamic once imported would cost $50. Needless to say, I’m back to adding sugar to my dressings, and they taste delicious too
My return has prompted many new (and renewed) thoughts & ideas about our food here at home and the dream of making delicious, healthy foods available to all.
It was inspiring to say the least, and also eye opening to see such stark differences between the different worlds. So I am back to cooking, and back to work on this project that is so dear to my heart.
I’m so excited to bring you all along, starting with these recipes!
No one has ever become poor by giving.
~ Anne Frank, diary of Anne Frank
The Less:
Less store bought breads and dips means more taste & freshness without the added cost & waste. Fewer ingredients means easy work of making delicious. Less cost to make healthy goodness means your money can go farther, and who wouldn’t take a bite of that idea?
The More:
More fresh garlic means more taste and added amazing health benefits. More grain free recipes at hand means more options for those who may be sensitive. More easy ways to impress your guests means more smiles at the table, after all, nothing brings a smile like the smile of another.
Chickpea Flat Bread:
- (1) tbsp good olive oil for oiling the pan
- (3) tbsp good olive oil for the recipe
- (2.5) cups chickpea (garbanzo bean) flour
- (3.5) cups water
- (1) tsp salt
- (1-2) tbsp chopped fresh rosemary
Start by preheating the oven to 350 degrees. Oil a square or round 8-9 inch cake pan with (1) tbsp of olive oil.
Next, measure the flour into a large bowl. Gradually add the water into the flour, whisking constantly to keep lumps from forming. Add the salt, chopped rosemary, and (3) tbsp olive oil and whisk until smooth.
Pour the batter into the prepared pan and bake until golden, about 40 minutes. When done, remove the bread from the oven and let cool for a couple of minutes.
Remove from the pan and cut into slices, or, bring the entire pan to the table or serving area and serve straight from there!
This recipe made a generous amount that lasted in our house all week. If you like, this recipe can easily be halved, in which case you could use a regular loaf pan to bake it in.
We ate this with the pistou in this post but also enjoyed it days later fried in salt & olive oil as delicious croutons for our weeknight salads.
Keep any leftovers in the fridge and use within 5-6 days.
Happiness comes when your work and words are of benefit to yourself and others.
~ Buddha
I’d love to hear how this goes for those of you who are looking for easy & affordable gluten free recipes to try. It’s so easy and has a lovely digestibility, not to mention the unexpected gentle chickpea flavor. Yum.
Chickpea flour is very affordable and is available in Asian food stores (it is used in Indian recipes) as well as most health food stores.
The best way to cheer yourself is to try to cheer somebody else up.
~ Mark Twain
Basil Pistou:
- Adapted from Ina Garten in the Barefoot Contessa
- (2-4) large garlic cloves (depending on your fondness for garlic!)
- (1/4) cup tomato paste
- (24) fresh basil leaves (or about 1 packed cup of fresh basil)
- (1/2) cup grated Parmesan cheese
- (1) cup good olive oil
- (1) tbsp lemon juice
- (1/4) tsp salt
Place all of the ingredients in a blender or food processor and blend on high until smooth and well incorporated.
Feel free to start and stop the blender to whirl the mixture with a spatula (always taking care to not do this while it is running, mindfulness with the blender can be a big challenge for me!).
Transfer to a sealed container or jar and keep in the fridge. By adding the lemon juice, this recipe should not discolor, but if you choose to you can cover the top of the pistou with a film of olive oil to keep it from drying out at the top while being stored. The original recipe called for all but the salt and lemon, but I couldn’t resist adding my favorite flavor boosters, and I do think it is more delicious for it.
Use this as a spread for bread, or for pasta, in a sandwich, or as a quick perk up for a bowl of hot soup.
This one might be tough for my vegan readers as the cheese really does carry it, but with all the genius for substitutions out there among all of you, nothing would surprise me at all
A quick bit of reading on the difference between pistou & pesto yielded some history on the origins of both (both have been around for centuries), and from what I read the basic difference between the two seems to be the absence of nuts in a pistou.
Great news for those sensitive to nuts, or anyone looking to add easy variety to their repertoire.
In my next post, I’ll share the pasta salad I made with this pistou. Garlicky and delicious, it was a perfect combo with these amazingly ripe local tomatoes
The simplest acts of kindness are by far more powerful than a thousand heads bowing in prayer.
~ Mahatma Gandhi
I hope all of you are basking in the glory of September, whether it is Spring or Fall where you are.
Stay tuned for more recipes and some Not So Fast news coming up! We are hard at work this fall and hope to have some fun to share with you all very soon!
- Have you ever tried working with chickpea flour?
- Got a favorite pesto or pistou?
I’ve seen a few great posts out there in the blog world using chickpea flour, feel free to share your faves in the comments – I’d love to know if you’ve got a goodie!
Wishing you all a super fabulous week!
Yours in Less,
hmm! i’m now on the hunt for chickpea flour!
Good luck, S! Let us know where you find it!
You can find chickpea flour in any Indian/Pakistani grocery store very easily
hello Shira
I came here through Spree’s blog and I am really glad I found your blog
I have never worked with chicpea flour and am not sure I can find it here but I will be looking for sure. I love making pesto, basil pesto and sundried tomato pesto are my favorites
I am so glad you found me too! I adore Spree and am so happy you came to me through her beautiful blog
Looking forward to visiting yours as well – your pesto with sundried tomatoes sounds yummy! 
Hello lovely S – I’m so glad you’re back! I missed my IPOM posts…
I’m afraid, as delish as this looks, I will not be making it until after we return. Then we’ll be on a big detox – both to recover from the four weeks of indulging and in the lead up to the silly season. It looks amazing (as ever).
Can’t wait to see what’s coming up with Not So Fast…
Oh J – Are you headed to France for 4 whole weeks? Wow, luck you – and yes, best to wait! I know the indulging will be FAR better!!
It’s good to be back, I missed my regular posting & blog visiting schedule too
Lots on the go now….fingers crossed it all goes well! XX
We have just under a fortnight in Paris, and the same in London. It’s getting very close now!
London as well? That’s such a wonderful combo! That was our trip two years ago (though it was much much shorter)….enjoy my friend! Have lunch at the Tate Museum for me! X
Good gracious, you made my stomach rumble.
I will do it this week… and play with herbs (I am not very founded of rosemary) and taste… serve it with spicy nut cheese… and will do some for my kids and my grand daughter who are all like me… allergic to gluten, eggs and milk… and many more
What a blessing to have to eat healthy 
Thank you for this recipe
i love me a good homemade socca (chickpea flatbread)!!! It is originated in Nice, france and i used to work ther efor a couple of months! ABSOLUTELY LOVED IT!!!! i had socca every other day.. basically lived of it! if you ever manage to travel to Nice, go to CHEZ PIPPO! they are know for the best socca in the world!! mhmm i miss that place!
Alexia!! What a fabulous comment and an even better reco! I’d love to visit Nice someday…maybe just for the socca it sounds like! XX
Wow those food prices are just ridiculous, no wonder French people eat so well all the time! I’m insanely jealous.
This looks delicious Shira! I’ve never made chickpea flatvbread, I really need to try it!
I know, right Gabby? They really know what’s important over there in a way that makes me a bit sad here at home actually
The best part is figuring how to apply those ways of looking at life through a North America lens….I’m certainly willing to try that out!
Stay tuned! X
Hope you try it! Next, I’ve got a cracker version I’m going to try too
It looks delicious, as usual. I’m going to tell my husband about the quote on basil – Ive been putting it in everything this summer. Now I know why, eh? We’ve been making something similar to the pisto using sun-dried tomatoes this summer. It goes on everything! Bread, pizza, pasta – it delicious.
Totally – your husband ought to appreciate that one for sure!! I’d love to give your tomato version a try Heidi – it sounds yummy! We make a lot of pizza in this house too…do you have the recipe up and I just missed it?
It was up while you were away. http://lightlycrunchy.wordpress.com/2012/08/19/were-up-to-our-armpits-in-tomatoes-sun-dried-tomato-pesto/
Fabulous! Thanks Heidi!!
The simple beauty is so inviting, and nourishing. And, I haven’t even taken a bit yet.
Gorgeous words MaryAnn! Happy to share with you, thanks!! X
Mmmm I love chickpea flatbread and that basil pistou sounds lovely!
I was pleased Nora as I hadn’t tried it before! Hope you are well! X
The food looks fabulous Shira. Can’t wait to try the flatbread, and for the pistou I’ll swap out some of the sunflower seed cheese I can’t seem to stop eating – it’s my favorite parmesan swap. While I knew that fresh produce tends to be more expensive in North America than in other places, I’m shocked at the size of the price difference… Sad.
Isn’t it though? It’s downright hard to digest for lack of a better term (insert pun here)…everything that should be accessible there is. The best part? The kids pop (Orangina) was often the most expensive item. Priorities reversed? I think so. Amazing to see it in action, really! No wonder the disease rates are so low there
There’s a word for chickpea flatbread, I think it’s farinata. It’s so wonderful. I had it at a meal last year and have wanted to make it ever since. I may well tackle it now! Lovely, Shira!
Thanks Nick! Bring on the Frugal version! I’d love to see you work your magic
X
Stay tuned
Sounds lovely! And I shall try to make the flatbread, as I have some delicious shiso/basil pesto to put on it….yum! Thanks for the inspiration!
Pleasure Jennifer, thanks! I hope you enjoy it! X
Oh, that produce at those prices! There are many upsides to the Mediterranean climate.
I have only used chickpea flour in Indian food, so this is very different. Is the texture like bread or like polenta?
Agreed Emmy! What a fab question – yes the texture is very ‘polenta-like’ – and they even look similar, except the flavor of this is unmistakably garbanzo…it’s really lovely and refreshing!
Using chickpea flour to make flatbread is a great idea! Who can’t use a little extra protein in their sandwich?
Totally agreed Eileen! We’ve got to credit the ancient French and Italians for this one – I was pleased to learn in the south chickpeas are used extensively, I’ve got some great authentic recipes to keep trying too!
Looks so good! I love the recipe – anything with chickpeas, yum! I make crackers with chickpea flour, lots of grains and seeds – they are so good.
Beautiful post – thank you Shira!
Thank you Anne! I’d love to hear more about those crackers..are they on your blog?! Hope you are well! X
Yes – I just added them
Fabulous – thanks! Going to check those out! X
Chickpea flour sounds very good! I will see if I can locate some. I also love basil! I can just imagine the flavour combination between the pistou and the bread. Thanks for sharing. Keeping this one in mind!
Thanks! I hope you get to try it – it’s a nice change and the variety was a treat, especially if you love basil!
X
Chickpea flour is called Gram flour in Asian shops. I’ve been making pancakes with it and water, or onion bhajis- delicious.
Yum! Are your pancakes savory or sweet? Bhajis are amazing too – I love those!! Thanks for stopping by!
Savoury pancakes- rosemary and salt. Basically thin quicker versions of your flatbread- I couldn’t wait that long.
I would love the recipe if you are able to share! If it is up somewhere or on your blog feel free to post the link here!
I just made it up- gram flour, water, salt and rosemary, Mixed in a jug with a fork to pancake consistency and fried- medium heat. YUM
Thanks for sharing! I am going to try that soon! X
Oh my word, that chickpea flatbread looks incredible and I can’t believe how easy it is! I can’t wait to give this a try!
Isn’t it interesting the price difference between countries? When I lived in Italy, I would go to the market daily and when I tried to purchase the same things here, the cost was quadrupled. That lasted one shopping trip before I was back to my normal American staples.
Kristy I am so happy you can relate! It’s just crazy the difference, isn’t it?
I hope you get to try this, I’d love to know how it goes for you! XX
… just wonder if I can use this recipe but use coconut flour instead? Or half and half? I’ll try and tell you!
I used to live in France… and when I look at your photos… I miss it soooooooooooooo much
I am so happy to take you back with us! What a pleasure that is for me X
I am not sure if you could substitute – but I’d love to hear how it goes if you do! Keep us posted…
Geeee… sorry for the typos… I should have put on my glasses, isn’t it?
I love it!
The only thing I would suggest, Shira, is adding a tablespoon or so apple cider vinegar to the chickpea batter and let it “soak” overnight. Chickpeas are actually hard to digest (my favorite source is Paul Pitchford’s Healing with Whole Foods), and sensitive people can experience quite unpleasant effects if the flour is not soaked. It is the same with cooking the beans in their whole state un soaked– no difference in cooking times/taste/texture– but that soaking breaks down the phytic acid. I have a few reputable web sites (not my own!) that discuss this, if you are interested?
Hi Jennifer! I think this is a fabulous suggestion, and thank you for bringing it to our attention! I agree there are many who could benefit from this and any measures to help with digestion is big win in my book
Feel free to share a link or two here as it can never hurt – Thanks so much! 
Dear Shira,
because I admire your initiative and I love your blog, I nominated you for One lovely blog award- http://terrapeuticadesign.wordpress.com/2012/09/11/one-lovely-blog-award/ (even if my blog is in Romanian, I hope my intention overcomes the language barrier).
thank you for the inspiration and all the best wishes!
Thank you Sabina! What a treat, and congrats to you on your award as well! You made my day with this one, thank you!
I hope one of this days, when I’ll clear my mind (and I’ll stop using the „no time” excuse) I will start trying your recipes and I’ll let you know
, till than I will keep dreaming and reading your blog 
)
One day! And you will know it is the right time
X
beautiful post Shira with fab colours and quotes! I can’t believe the prices were so inexpensive in France as we found the complete opposite. i think i paid 6 euros for a punnet of raspberries in Monaco! So glad you’re enjoying being back home and thanks for sharing your cheer with us
Thanks Marina! Crazy that once we left the city (where the food in season was reasonably priced), the change was amazing in the countryside where the food was grown, I was so happy to be eating that well for so little! Enjoying being back for sure – so much to get caught up on still too!
I love how ridiculously inexpensive all the fresh food goodness was in France. For some reason I imagined it would be much more costly to eat there. Maybe a future vacation could be affordable after all! If we do go, I’ll surely be visiting these posts to guide me through
I have some chickpea flour and didn’t know what in the heck to do with it. You always have the answer for everything!
Somer – you would LOVE France!! It is really a veggies haven, seriously, I am still dreaming of the ripe fruits and beautiful vegetables…would you believe I am crediting the sweet RIPE fruit (we to often seem to get picked to early for shipping fruit here) with getting me off of chocolate? And I didn’t even mean to!!!
This is too easy not to make, have fun with it! Would love to hear how it goes!
got hungry just by looking at the pictures – which means you did a great job
I have garbanzo flour in my pantry, basil in my garden, tomatoes on my counter, good olive oil and salt and a huge (and rather sudden) craving for flat bread! Another great one Shira! We leave Saturday for Berlin, there 6 days then off to France! We’ll be there 2 weeks, and as I told you before, hitting many of the same places! Hopefully we’ve timed it well so that we can take advantage of those wonderful (incredibly affordable) markets!! Please excuse me if I don’t comment for the next month….I’ll miss you and will catch up when I get back! xxoo!
Spree – what a wonderful holiday you have coming up! Enjoy my friend and you will be missed but I cannot WAIT to hear about your adventures
I can’t wait to hear how it goes for you at the markets!!! I hope you get to try this one at some point, I think you would love it! XX Until you return my friend! 
Thank you Shira. We’ve actually scheduled our dates to coincide with at least 3 of the market days, maybe more. I cannot WAIT to share with you and compare notes when we return. I’ll miss seeing everything you do in the meantime! You’re an inspiration & a JOY! xxoo
Spree – you are too kind – you always make me smile and I look forward to hearing from you! I am thinking of you and sending you blessings for a most fulfilling adventure! Can’t wait to hear all about it! XX
Nice blog. I am going to try the chick pea flat bread. I am always looking for interesting GF bread recipes and we use a lot of chick peas in our home. Did the bread stay together without a binder, like Xantum Gum. Just curious.
Thanks for stopping by Linda! I found the bread stayed together very well – no added binders necessary at all! Would love to hear if you try it
Wow that looks absolutely amazing! I’ve been on a chickpea kick lately (I LOVE roasting them!) but this would be a fun and different way to use them up!
Thanks Liz! I’ve yet to try roasting chickpeas – would you believe that? There is a local restaurant here that serves them deep fried with lemon zest – so amazing!! X
‘No one has become poor by just giving’! I have been feeling a bit low the last 2 days and today morning the first thing that came to my mind was to hop into your blog Shira. You write about rejuvenation (mentally and physically). Just going through one of your posts does the same – it boosts you up. Keep sharing Shira:)
Happy to be of service my friend! I hope the rejuvenation lasted through the day – anything that can cure what ails you is a good thing, so of course feel free to visit
(and drop me a line) anytime as I LOVE to hear from you! It is an honor each and every time, trust me! XXX
Thank you Shira. A few of you have become so much a part of my early blogging life – that I have stopped seeing new blogs. It’s like in life – you have a few good friends and then you don’t want to make any more efforts to make any new friends!!! Yes, the rejuvenation did last the whole day:)
This is great news Ishita!! I too feel the same way as you – grateful for the friendships we are fortunate to make through blogging and the feeling that we are connected
I feel honored to have made a positive impact on your day today Ishita, and look forward to the day that you can return the favor, as I count you as a friend as well! I am right there with you, and agree that with friends it is always quality over quantity — such is life, right? 
Thank you for being you! X
Yes, market prices in France are way lower than they are here in Canada, but given a choice, I prefer to live here! I love chickpea flatbread. This one looks great. I made this one a few months ago, from Kalyn’s Kitchen, with great success:
http://saltandserenity.com/2012/04/15/farinata-and-a-leap-of-faith/
Thanks for that link! The recipe you posted here looks amazing…I am going to try that too! Canada is fabulous place to live and we are lucky indeed, I 100% agree with you!
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beautiful blog, this looks delicious
Thank you for visiting Nadine!
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I am very curious about this! Is it tender? Is it crispy? Is it light or is it dense??? I want to make it, but I want to know what the end product will be….can you let me know? thanks!
Hi Tracy – thanks for your question! This version being a little thicker it comes out quite soft and tender after cooking. It will get denser the longer it sits so I recommend eating it right away for the lightest texture. Hope that helps – it’s wonderful with a yummy spread to go with it
Thanks again!
thanks for the reply! I love the idea of making croutons with the ‘day old’ leftovers…. I will try it and let you know…. I’m a new vegan and loving all the great new flavors on my plate!
Fabulous – enjoy! Hope to see you back
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Awesome! I’ve been looking for more delicious uses for chickpea flour…
This is amazing Allison! I’ve got two more coming soon too..
This is a slightly different recipe for the flatbread than I usually use but I made it tonight and love yours! By the way, for anyone looking for the chickpea flour I get mine from Amazon. I live in a rural area and have a disability so it makes it much easier than having to go to the city to get it.
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