| Chickpea Flour Spaetzle (Gluten-Free) |
Author: Nicole
Ingredients
- 1-1/2 cups chickpea flour (or garbanzo bean flour)
- ⅛ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup milk (any kind is fine)
- 2 large eggs
- Drizzle of extra virgin olive oil
- Garnish: sprinkle with chopped flat leaf parsley and a pinch of nutmeg
Instructions
- Boil water in a large pot (5 quart or more) over high heat.
- In a medium bowl, whisk together chickpea flour, nutmeg, salt and pepper. In a separate medium bowl, whisk together milk and eggs. Whisk milk mixture into flour mixture. The batter will be a bit liquidy – that’s okay.
- Using a rubber spatula, press the batter through a colander with large holes or spaetzle maker (see Notes) straight into the boiling water. The spaetzle is ready when it rises to the top, about 2 to 3 minutes.
- Drain and toss with a drizzle of olive oil so it doesn’t stick. Garnish with a sprinkle with chopped flat leaf parsley and a pinch of nutmeg.
- Serve alongside a meat dish with sauce.
Notes
* If you’re using a spaetzle maker, file the hopper (movable square part) with dough and move the hopper along top of the grater so that the dough drops right into the boiling water.
* I recommend Bob’s Red Mill’s Chickpea Flour (Garbanzo Bean Flour).
* I recommend Bob’s Red Mill’s Chickpea Flour (Garbanzo Bean Flour).
Recipe by Riegl Palate at https://www.rieglpalate.com/chickpea-flour-spaetzle-gluten-free/