candide_lj

• 1 medium onion
• 8 oz tomato puree (unseasoned)
• 1 cup small pasta (Orzo, Ditalini, teeny-mini-shells, etc)
• 8 oz. garbanzo (ceci) beans
• Olive Oil
• fresh parsley
• black pepper

1. Slice up the onion and sauté in olive oil until softened.
2. Add the tomato puree and the liquid from the garbanzo bean can. Let it come to a boil. I suggest stirring to prevent burning to the pot. Lower the heat to keep it from splattering.
3. Once it reaches a boil, add parsley and ground black pepper to taste.
4. Add the pasta. Boil it slowly; add water if it starts looking "too thick" (i.e. thicker than you want).
5. 5 minutes after adding the pasta, add the garbanzo beans.
6. Continue cooking until the pasta is tender but still somewhat stiff. Again, add water if the Pasta Ceci gets any thicker than "creamy".
   Note that the pasta will continue to cook and absorb liquid, even after you take the Pasta Ceci off of the stove. So, if you don't stop at al-dente, your Pasta Ceci will turn to paste.

• 2 cups Garbanzo Flour
• 2 cups Water
• 2 tbsp Smoked Spanish Paprika
• 1 tbsp Onion Powder (or garlic powder)
• 1 tsp Tumeric
• 1 tbsp Kosher Salt
• Olive oil for cooking and taste.

Mix all ingredients [except the olive oil] and leave to sit for at least 4 hrs.

Preheat oven to 400 °F.

Take a rectangular pizza pan or nonstick sheet pan. (The one that I used was 10"x15".) Pour in a bit under 1 cup of olive oil, or enough just to cover the bottom of the pan. Pour in the batter, no more than a 1/4" thick. (Thinner is fine.) The oil will come up over the batter around the edges. Make sure that the batter is uniformly spread.

Bake about 30 min.

Finish by brushing with olive oil, tomato sauce, or whatever you'd like.

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Cecina

• 2 cups of Chickpea Flour
• 3 cups Water
• 1 teaspoon Salt
• 1/2 teaspoon freshly ground Black Pepper
  or
  1 tablespoon Smoked Spanish Paprika
• 6 Tablespoons freshly grated Parmesan cheese
• 2 Tablespoons chopped fresh Basil
• Additional Salt and Olive Oil for service

Lightly grease a 12" non-stick pizza pan with olive oil.

[I used a 12" sheet-pan, coated with olive oil. A nonstick cookie sheet would also work.]

In a medium saucepan, stir together the cold water, chickpea flour, salt and pepper. Bring to a boil over medium- high heat, stirring regularly to prevent lumps from forming. The mixture will gradually thicken. Cook the "dough" until it starts pulling away from the sides of the pan, and a wooden spoon can stand straight up in the middle without help, about 20 minutes.

Remove the pan from the heat and mix in the basil and grated cheese. Immediately pour the mixture onto the prepared pan and spread in a thin even layer. Let the pizza cool to room temperature.

[I didn't pour it right away, and my mixture was ridiculously thick to start with. So, I ended up rolling it out. If you don't have a small rolling pin, use a glass; either way, oil it up with olive oil first.]

Adjust the oven rack to a lower shelf. Preheat the oven to 500 °F.

Bake the pizza until it is brown and crisp, about 15-20 minutes. Sprinkle generously with salt and drizzle with your best olive oil. Cut the pizza into squares and serve warm.

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