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 Post subject: Garbanzo beans vs garbanzo flour
PostPosted: Mon Apr 07, 2014 7:02 pm 
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I want to make the Silky Chickpea Gravy from Appetite for Reduction, but I only have garbanzo flour on hand and not garbanzo beans. Any how much garbanzo flour+ water = 1 can of beans?


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 Post subject: Re: Garbanzo beans vs garbanzo flour
PostPosted: Mon Apr 07, 2014 11:42 pm 
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I haven't made this recipe but I would not recommend substituting flour for beans in any recipe. They have different properties. It may still work out - most gravies are made with some quantity of flour, after all - but the texture and flavor probably wouldn't be the same.


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 Post subject: Re: Garbanzo beans vs garbanzo flour
PostPosted: Tue Apr 08, 2014 2:51 am 
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Well, assuming a can is 400g and a chickpea is 60% water, the dehydrated weight would be 160g, so that's probably how much you would use if you treat gram flour as dehydrated chickpeas that have been ground up...

But I'd either wait until I had some or use some beans in their stead. That's a bit like substituting pasta for semolina; at this point, they're two separate things.

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 Post subject: Re: Garbanzo beans vs garbanzo flour
PostPosted: Tue Apr 08, 2014 5:59 am 
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Gulliver wrote:
Well, assuming a can is 400g and a chickpea is 60% water, the dehydrated weight would be 160g, so that's probably how much you would use if you treat gram flour as dehydrated chickpeas that have been ground up...

Yeah, that sounds like a generous estimate even. Chickpea flower has much more binding power than cooked chickpeas. That gravy recipe has 1 1/4 cup of liquid + plus the liquid from the can. If you add 160 g (almost two cups) of chickpea flour to that, I think you'll get socca instead of gravy...

If you want to try this (and I think you can, even though it won't taste exactly the same), start with 2 cups of broth and 1/3 to 1/2 cup of chickpea flour, cook it and add more flour by the tablespoon if the gravy doesn't thicken enough.

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Last edited by Cornelie on Tue Apr 08, 2014 6:05 am, edited 1 time in total.

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 Post subject: Re: Garbanzo beans vs garbanzo flour
PostPosted: Tue Apr 08, 2014 6:05 am 
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I wouldn't do it. They're two different beasts completely, and garbanzo flour can't really be used as a substitute for beans.

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 Post subject: Re: Garbanzo beans vs garbanzo flour
PostPosted: Tue Apr 08, 2014 1:07 pm 
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I don't have the recipe in front of me, but I agree that using another bean would be a better sub than garbanzo flour. Do you have a can of pinto, kidney, or white beans? Or some lentils? Those cook up quickly, you could maybe even cook some lentils from dry.

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