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Categories: Appetizers, Main courses, Vegetarian

Chickpea Pizza

Queen Esther, the heroine of the Purim tale, was quite a woman. Not only did she outwit the evil Haman and save the entire Jewish population of Persia, she did it all as a vegetarian. Or, by today's standards, a ... Read more

Total time: 30 minutes plus 30 minutes standing | Makes 2 pizzas
  • 1 cup chickpea flour
  • Salt
  • 1 cup water
  • 1/4 cup olive oil, divided
  • 1 large tomato or 2 small, diced
  • 1/4 cup thinly sliced green onions
  • Freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese

Step 1Heat the broiler.

Step 2Sift the chickpea flour with 1/2 teaspoon of salt into a bowl. Slowly add the water, whisking constantly to form a paste. Beat with a wire whisk until smooth. Let the batter stand, covered, at room temperature for 30 minutes.

Step 3In a 10-inch nonstick, ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Stir the batter and pour 1/2 the batter into the skillet, tipping and swirling it to evenly coat the pan. Cook over medium-high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife. Sprinkle 1/2 of the tomato and green onions along with pepper to taste on top.

Step 4Place the pan under the broiler and cook until golden and crisp, about 2 to 3 minutes. Slide the pizza onto a work surface. Sprinkle with salt to taste and half the Parmesan cheese. Cut the pizza into wedges and serve hot. Repeat with the remaining batter.

Each of 8 servings:
136 calories; 163 mg sodium; 5 mg cholesterol; 10 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 5 grams protein; 1.56 grams fiber.
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