October 05, 2005

Red bell peppers with roasted chickpea flour

The peppers, sauteed for about 8 minutes, ended up at just the right softness, maintaining some bite while loosing their peppery aggressiveness. The roasted chickpea flour attempted to give them some sort of coating, tried to cling on to the peppers for dear life, but something seemed a bit off with the coagulation. It all ended up wetter than it probably should have been. The recipe called for 3 peppers and it was made with only two, which might have been the issue. Anyway an interesting food, but I'm not sure I'm going to make it again.

Posted by chris at October 5, 2005 09:10 AM