Chickpea flour shortcrust pastry is a simple way to introduce more legumes into your diet but not in the usual bean form.
Mix the dry ingredients including the salt, add the liquids taking care to emulsify the water and oil before incorporating them into the flour. Form a ball, wrap it in transparent film or other food cloth that does not allow the dough to get air and place it in the refrigerator for half an hour. In the meantime, prepare the filling: coarsely chop the cabbage and cook it over medium heat in a wok-type pan with 1 tablespoon of olive oil. Salt it and, as soon as the vegetable water has evaporated, blend it with the vinegar which, in addition to giving it flavour, will enhance its colour. Lower the heat, cover with a lid and simmer the cabbage until tender. It will take about 10-12 minutes. Turn off the heat, let it cool and incorporate the potatoes previously mashed with a fork. Season with salt, season with nutritional yeast and thyme and leave to rest. At this point, take the dough out of the refrigerator, place it on a baking dish covered with baking paper and work it quickly with your hands, rolling it out and compacting it until it fills the entire surface, going up about 1.5 cm along the edges. Pour the cabbage and potato mixture inside, lightly oil the surface and bake at 180°C (hot, static oven) for about 35 minutes.
Mix the dry ingredients including the salt, add the liquids taking care to emulsify the water and oil before incorporating them into the flour. Form a ball, wrap it in transparent film or other food cloth that does not allow the dough to get air and place it in the refrigerator for half an hour. In the meantime, prepare the filling: coarsely chop the cabbage and cook it over medium heat in a wok-type pan with 1 tablespoon of olive oil. Salt it and, as soon as the vegetable water has evaporated, blend it with the vinegar which, in addition to giving it flavour, will enhance its colour. Lower the heat, cover with a lid and simmer the cabbage until tender. It will take about 10-12 minutes. Turn off the heat, let it cool and incorporate the potatoes previously mashed with a fork. Season with salt, season with nutritional yeast and thyme and leave to rest. At this point, take the dough out of the refrigerator, place it on a baking dish covered with baking paper and work it quickly with your hands, rolling it out and compacting it until it fills the entire surface, going up about 1.5 cm along the edges. Pour the cabbage and potato mixture inside, lightly oil the surface and bake at 180°C (hot, static oven) for about 35 minutes.
Preparation time
about 10 hours
