This evening for dinner we had a lot of greens (hauled from the garden), squash (ditto) and one of my favorite dishes. I don’t normally gush about much of what I make; it’s usually fine and sometimes delicious. But every once in awhile something tastes seriously awesome, and tonight’s dinner was. That’s because I made Mark Bittman’s Chickpea Flatbread in a slightly deeper dish, which makes it more quiche-like.
Here is how to make it, which is not a secret as he published it in the NY Times years ago:
1 cup Besan (chickpea flour), 1 tsp. salt. Whisk with 1 1/2 cups water and set aside for awhile (not that long).
Meanwhile, chop some onions. Heat the oven to 450F. Place the onions in a cast-iron pan (I just used a tart pan) with oil and herbs (don’t skimp on the oil – use a few tablespoons). Heat the onion/oil/herbs in the oven until you really smell them. Then pour in the besan mixture and bake 40 minutes or so. I baked this longer because I had some add-ins – peppers and tomatoes. This is so easy to make, and so scrumptious!
And tonight it’s going to be very cold!!!