My favourite legume!! There are so many good things you can make with chickpeas as they take on flavour extremely well and are suitable for both sweet and savory dishes! Chickpeas, also known as Garbonzo beans, are high in protein and many other nutrients including Folate and Iron and are low in fat and high in fibre. The protein and fibre work together to slow digestion which can help you to feel full for longer keeping your appetite under control. Chickpeas have a low Glycemic Index which is a marker for how quickly your blood sugar rises after eating a certain food. Including low GI foods results in healthy blood sugar management for those with diabetes.
Crispy Spicy Chickpeas:
1 can chickpeas, drained NOT rinsed
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
¼ tsp cayenne pepper
Preheat oven to 200degC.
Line a baking tray with a non-stick mat/baking paper or have an air fryer ready.
Combine all ingredients in a small bowl and mix well so that all chickpeas are coated.
Bake in a hot oven until crispy or use an air fryer – about 15 mins.
Be sure to watch them so they don’t burn!
1 can of chickpeas, drained and rinsed
½ cup peanut butter
1/3 cup maple syrup
¼ cup plain wholemeal flour
2 tsp vanilla essence
1 tsp baking powder
40g roughly chopped vegan dark chocolate
Pinch of salt
Preheat oven to 180degC.
Drain the can of chickpeas. Transfer to some paper towel to pat dry as well as removing as much of the outer chickpea skins as possible.
Transfer the dry chickpeas to a food processor and pulse a couple of times.
Add the remaining ingredients (except for the chocolate).
Blend on high for about 30 secs, stop and scrap down the mixture from the sides of the bowl. Repeat this action a few times until all mixture is well combined.
Remove the blade from the food processor or transfer mixture to a mixing bowl.
Stir in the chopped chocolate pieces.
Scoop out 1-2 tbsp of mixture and roll into a ball. You may need to wet your hands a little if the mixture is sticky.
Place the cookie ball onto a lined baking tray. Repeat this with the remaining mixture, leaving 1-2cm gap between balls on the baking tray.
Flatten each cookie ball with your fingers into a round cookie shape.
Bake for ~20mins or until the top of golden.
Remove from oven and allow to cool on a wire tray for 10mins.
*makes 12 cookies
Don't forget to tag me in your creations @awholesomeserving !