In the latest in our exclusive series, the Sydney-turned-New York cook demonstrates the versatility of chickpea flour with a quick, easy dinner
On nights when time or inspiration are lacking, turn to chickpea flour. While chickpea flour, or besan or gram as it is sometimes known, may seem an unlikely weeknight cooking saviour, its versatility is unsurpassed. With its naturally nutty taste, it needs little more than water to turn it into a crispy batter for vegetables.
One of my favourite meals is a twist on a childhood classic – sweet and sour cauliflower, made with chickpea flour batter, which I serve with thin slivers of red capsicums and ramen noodles.
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