Talharim de Grão-de-Bico

Talharim de Grão-de-Bico is a delightful gluten-free pasta dish from Brazil, made with chickpea flour for a nutty flavor and a rich texture. This dish is complemented by a fresh tomato and basil sauce, making it both hearty and refreshing.

Ingredients

• chickpea flour - 150g
• water - 100ml
• olive oil - 2 tablespoons
• garlic - 2 cloves, minced
• fresh tomatoes - 200g, diced
• fresh basil - 10g, chopped
• salt - 1 teaspoon
• black pepper - 1/2 teaspoon
• Parmesan cheese - 30g, grated (optional)

Steps

1. In a mixing bowl, combine the chickpea flour and water, stirring until a smooth dough forms.
2. Let the dough rest for 10 minutes, covered with a damp cloth.
3. On a lightly floured surface (using more chickpea flour), roll out the dough to about 2-3 mm thickness.
4. Cut the rolled dough into thin strips to form the pasta, resembling tagliatelle.
5. In a large pot, bring water to a boil and add a pinch of salt. Cook the pasta for 5-7 minutes or until al dente, then drain.
6. In a skillet, heat the olive oil over medium heat, and sauté the minced garlic until fragrant.
7. Add the diced tomatoes and cook for about 5 minutes, stirring occasionally until the tomatoes start to break down.
8. Season with salt and black pepper, and stir in the chopped basil.
9. Add the cooked pasta to the skillet and toss gently to combine with the sauce.
10. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting digestive health.
• Contains healthy fats from olive oil, beneficial for heart health.

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