Mushroom and Rosemary Chickpea Cake

Mushroom and Rosemary Chickpea Cake
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    [post_date] => 2014-10-21 14:38:29
    [post_date_gmt] => 2014-10-21 20:38:29
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    [post_title] => Mushroom and Rosemary Chickpea Cake
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    [post_name] => mushroom-rosemary-chickpea-cake
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    [post_modified] => 2015-01-29 07:35:47
    [post_modified_gmt] => 2015-01-29 13:35:47
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  • cups assorted dried mushrooms I used porcini trumpet and morel
  • cups room temperature water
  • 2 cups chickpea flour also called ‘besan’ or garbanzo bean
  • teaspoons sea salt
  • ¾ teaspoon black pepper
  • 1 tablespoon chopped fresh rosemary
  • ½ white onion small dice
  • 2 large garlic cloves minced
  • ½ cup olive oil
  • Cast iron skillet or other bake proof skillet
  1. Place dried mushrooms in a bowl and cover with 1 ½ cups water. Allow to sit for 30 minutes. Strain mushrooms, reserving liquid. Rinse mushrooms under water to remove any remaining grit and squeeze dry. Chop into ½ inch pieces.
  2. Filter mushroom water through a mesh bag or coffee filter. Set liquid aside (if the water is pretty grimy from the mushrooms, you can just use plain water in the recipe).
  3. Heat a sauté pan to medium heat and add 1-2 tablespoons oil. When oil is shimmering, add diced onion and sauté until translucent and slightly golden brown around the edges. Add minced garlic and sauté another 30 seconds, stirring, until fragrant. Remove pan from heat and set aside.
  4. In a large bowl, gently whisk together the chickpea flour, salt, black pepper and rosemary.
  5. In a smaller bowl, combine 1 ¼ strained mushroom liquid and ¼ cup olive oil. Pour liquid into chickpea flour mixture slowly, whisking to remove any lumps.
  6. Stir in chopped mushrooms and onion/garlic mixture.
  7. Cover bowl with a plate or saran wrap and allow to rest at room temperature for 1-2 hours.
  8. Preheat oven to 425 degrees. Heat cast iron skillet to medium-high and add 2 tablespoons olive oil. Test a small amount of batter by dropping it into the skillet. If it sizzles and bubbles around the edges, it’s ready.
  9. Pour batter into skillet and use a wooden spoon to even out. The edges will be bubbling and some oil might come up around the sides. Cook for 45 seconds or until a golden edge starts to form around the batter.
  10. Turn off heat from the stove and carefully place skillet in the oven. Bake for 20 minutes or until the batter is solid and golden in the middle with a light brown crust.
  11. Remove from oven and rest for 10 minutes before slicing and serving.
  12. Keep wrapped and refrigerated.
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