Pane di Ceci: Chickpea Sourdough Bread

pane di ceci

pane di ceci

If I tell you that this loaf is made for 35% of chickpeas… and we all know that chickpeas are full of proteins… could you still say that bread is “empty calories”? This earthy loaf is amazing plain with butter, reminding a bit of hummus. It gets even better with pates and pickles, perfect match for this savory bread.

I also have a cute story to tell about this loaf. Edith, a fellow food blogger which I treasure as a friend and a who’s also a great writer and photographer, got inspired by my chickpea lasagna to buy chickpea flour, but then could not resist to use it in a loaf of bread (I wonder if she ever made that lasagna!). Anyways, she dedicated the bread to me and since then I promised to remake her loaf using sourdough. With that much chickpea flour in it, which contains no gluten whatsoever, I was concerned for a good rise.

As you can see, the bread turned out well and I thank Edith for this great idea to use something nourishing as chickpea flour in a loaf of bread. That’s what friends are for, isn’t it? (SCROLL DOWN FOR THE RECIPE)
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Chickpea Lasagna With Pumpkin-Ricotta Filling

lasagne di panissa

Lasagne di panissa… it took me a while to figure out what they were. I once tasted something similar to panissa, farinata, which is a focaccia made with chickpea flour rather than regular flour and which is typical of a region called Liguria, situated on the North-West Italian coast. Although I have been to Liguria only twice, 1/4 of my genes comes from there (my grandma and all her family were from that region), so I feel kind of mellow when this region is involved. Not surprisingly, I am particularly attracted by Ligurian cuisine, which is mostly vegetarian, extremely simple AND delicious.

So… I could not skip the monthly edition of Quanti Modi Di Fare e Rifare, involving this time a version of panissa with broccoli and bechamel sauce, previously published by Nanocucina. I felt creative and decided to redo this recipe using a filling based on roasted pumpkin, ricotta and Parmesan. To say it was delicious is an understatement (scroll down for the complete method – anche in italiano!).
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