I called this a chickpea tart, but I ended up using garfava flour instead of chickpea flour mainly because that was all I could find when shopping. Either flour will work equally well. I measured the flour by volume, and it worked perfectly — no need to weigh the flour (accuracy isn't as important here as it is in baking). If you want to use weight measurements, one cup of chickpea / garfava flour equals 120 grams.
I recommend making this with the optional salt. I have made the recipe with and without the salt. While both ways are good, I liked the salt version a little better. I thought I could detect a slight taste of the baking powder in the salt-free version — no one else who ate it said they could.
If you make this with dried basil, try adding a small handful of chopped fresh spinach in place of the fresh basil.
makes 4 servings
1 cup gluten-free chickpea or garfava flour (I used Bob's Red Mill)
2 Tablespoons nutritional yeast (I used Bob's Red Mill)
1 teaspoon dried basil or a small handful of fresh basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (optional)
1/4 teaspoon turmeric
1 teaspoon baking powder (I used Bob's Red Mill)
1 cup plus 2 Tablespoons water
8 medium sized mushrooms (about 1/2 pound)
1 roma tomato
Add the chickpea flour, nutritional yeast, seasonings (except the fresh basil) and baking powder to a large mixing bowl. Whisk to combine. Add the water and whisk again, breaking up any lumps. Set aside while you prepare the mushrooms.
Evenly distribute the cooked mushrooms over the bottom of the parchment-lined pie plate. Top with the basil ribbons.
To your health and happiness,
Beans and Rice