One might be surprised to find this chickpea recipe from Sicilian Cookery, but if one knew their history one should not be surprised.
Sicily, our favorite Italian island infamous for being the birthplace of the mafia has always been a bit wild. You could say it is Italy’s version of the wild, wild west.
If we scale back to the middle ages, back when Sicily was its own kingdom and ruled by the Normans, you’d find a kingdom “governed with considerable tolerance and flexibility.” (Hearder 66)
This was to accommodate the fact that Sicily was a Mediterranean melting pot. Muslims, Jews, Christians, Arabs, Italians, and Greeks all called Sicily their home.
The Normans handled this by allowing each culture, specifically the religious cultures to govern and judge their own people. For example, the Normans led by Latin law and the Muslims and Jews had their own set of rules.
This country of tolerance, I imagine bled into the culinary arts as well. This high influence of Mediterranean culture would certainly make good use of chickpeas. Why not make little chickpea biscuits then?
See how it all makes sense now? Good, let’s get to cooking then!
What you’ll need
- 500 g or 3 cups of chickpea flour
This is another simple recipe as you can probably ascertain by the ingredient list. All you need to do is boil salted water in a sauce pan. Once it’s boiling, slowly mix in the flour and churn that mixture with a wooden spoon until it becomes a thick paste.
Once we find the right consistency, pour that mixture onto a pan and then flatten into the thinnest layer you can muster. The cookbook even recommends using a mallet which I say use it if you got it. Anytime you can pound something without causing pain, I say do so. Got to get out aggression when we can folks.
When you have pounded out your nice thin layer, grab a circular device, whether that be a cookie cutter, a circular ravioli cutter (this is what I used) or the rim of a glass and make little round biscuits.
These biscuits will then be thrown into a frying pan of hot oil. Fry them up until they are lightly browned and then enjoy!
I was excited to try this out, being part Sicilian and all. I have to say I was pleasantly surprised.
I’d have to consult a nutritionist to fact check this, but I feel like this may be a healthier alternative to biscuits. The frying in oil is problematic and could be the factor that rules this theory out. Either way, there’s a reason I called this Sicilian Biscuits and that’s the best comparison I can give you for this recipe.
Garbanzo flour is a little flaky and is much earthier in taste then regular biscuits. It’s not as airy and fluffy, but the taste is very similar.
I brought this to a 4th of July party and had no leftovers to bring home. Everyone was shocked when I told them how tasty and simple this was to make. These two factors warrant an Italian like aka you should try this.
The history lesson of Sicily came from the source below
Harry Hearder, Italy. A Short History (1990) Cambridge University Press