What’d You Do Last Weekend?
Enjoy summer throughout the year by preserving a pinch of it in your salt.
FAIL: Ghoreyba Soumsoum (Chickpea Flour Cookies)
Whenever we make big Indian dinners, we always make these cold, spicy chickpea and yogurt snacks to eat while the curries are simmering. And given that we do that a few times a year, there's always a bag of chickpea flour in our cabinet. Recently we discovered two open bags, and wanting to shed the excess, Todd asked me to find another use for it.
Two contenders stepped up, one a toasted chickpea and sesame cookie from Africa, the other a rosewater and olive oil biscuit from the Middle East. I flipped a coin and chance delivered me the African cookie. 
Looking back, I'm not quite sure if I did anything wrong - it's more like the flavors just weren't palatable to me. As directed, I toasted the flour dark - it tasted burned to me - and when I kneaded the dough, it remained stubbornly shapeless and sandy. The finished cookies were actually quite pretty, but given the simplicity of the recipe, it was hard to miss the burned-yet-raw vegetal flavors. It is a legume, after all.
Thankfully I used nearly an entire spare bag of flour so my experiments are stopped there...for now. Have you made chickpea flour cookies that you love? Tell me about it!
I got the recipe for ghoreyba soumsoum from the blog, Is that my buréka?
I'd love to hear from anyone who gets better results!
Get the flash player here: http://www.adobe.com/flashplayer
More Info
Spicy Indian Chickpea flour snacks, from Saveur
