Chickpea bread

pasteurized egg whites (165 grams) • chickpea flour (100 grams) • Greek yogurt • baking powder (for savory recipes) • olive oil • fine salt • Dried rosemary, to taste • large mixing bowl • electric mixer • kitchen scale • tablespoon • teaspoon •

chickpea flour • water • salt • Olive oil,

chickpea flour (about 250 grams) • water (about 750 ml) • Olive oil and salt,

chickpea flour (150 grams) • plus 2 tablespoons water (500 grams) • extra-virgin olive oil • salt • black pepper

chickpea flour (about 250 grams) • water (about 600 ml) • extra virgin olive oil • salt • Black pepper, to taste

chickpea flour (about 500 grams) • water (about 1.5 liters) • salt (about 20 grams) • olive oil (about 100 grams)

water (750 g) • chickpea flour (250 g) • Salt, to taste • Extra virgin olive oil, to taste • Small sandwich rolls (focaccine)

(about 8.5 oz/240 g) drained chickpeas • water • all-purpose flour • Salt and pepper, to taste • Get creative with your favorite fillings

chickpea flour (about 120 grams) • rice flour (about 10 grams) • water (about 360 grams) • salt • fresh rosemary • glass extra virgin olive oil

type 1 flour (about 250 grams) • chickpea flour (about 250 grams) • salt • grated Parmesan cheese (about 50 grams) • extra-virgin olive oil • fresh yeast (about 0.6 ounce or 12 grams) • sugar • warm water (about 300 mL) • Fresh rosemary,

whole wheat bread • cooked chickpeas (about 200 grams) • tahini (or sesame seeds) • sun-dried tomatoes • Extra virgin olive oil

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

crushed tomatoes • coconut milk • red onion • garlic • tomato paste • sweet paprika • turmeric • cumin • nutmeg • lentils • potatoes, boiled and diced (about 150 grams) • bread •

celery • onion • carrot • wheat berries (about 50 grams) • butternut squash, diced (about 200 grams) • small potatoes • cherry tomatoes • cooked chickpeas, drained • lacinato kale (also called Tuscan kale or dinosaur kale) • To taste, toasted rustic bread

cooked chickpeas (about 300 grams) • Cream of Lardo di Colonnata (about 30 grams) • potatoes • carrot • red onion • to taste wild thyme • to taste za'atar • rustic bread

spelt flour (about 400 grams) • chickpea flour (about 400 grams) • bread flour (about 100 grams) • water (about 500 ml) • fresh yeast or dry yeast • olive oil • salt

Schär gluten-free bread flour mix (100 grams) • Nutrifree gluten-free bread flour mix (100 grams) • Barilla gluten-free bread flour mix (100 grams) • Revolution or Hammer-Mühle gluten-free bread flour mix (100 grams) • fine cornmeal (fioretto) (25 grams) • oat flour (25 grams) • chickpea flour (25 grams) • rice flour (25 grams) • warm water (about 400 grams) • olive oil (50 grams) – use some for the pan, some for the dough • fresh baker’s yeast (10–13 grams) • sugar •