John Myers
Ingredients for 2 servings:
- 200 g flour
- 50 g chickpeas, dried
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 35 minutes
vegan
Soak the chickpeas overnight. Then rinse them, transfer them to a blender, and add water until the chickpeas are covered. Chop them very finely in the blender; this will take several minutes, depending on the blender. Shake or stir several times to ensure everything is evenly chopped. Mix the flour with about 4 heaped tablespoons of the chickpea mixture, adding water as needed, until a relatively tough dough forms, but it will not be quite as tough as egg noodles. To make the noodles a little fluffier, you can also use sparkling water. Stir in a little salt. Bring water to a boil in a large pot and add salt. Since chickpea noodles don’t set quite as quickly as regular noodles, it’s best to use a pot that’s as tall as possible. Pour the dough into a noodle press and press the noodles into the boiling water. Depending on how thick they are, let them cook a little longer after they float to the top, being careful not to let them overflow, then skim the spaetzle. They go well with something like mushroom sauce. Eaten on their own, they taste a bit like chickpeas, but with sauce, the difference is barely noticeable.
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