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You Say Chickpea, I Say Garbanzo. Either Way, I Say "BRAVO!"

By Michele


For some reason, I think of beans when fall sets in. They invoke a hearty feeling of warm soups and stews which are perfect for the season. Given my pantry has multiple cans of chickpeas, I decided to make a few fall-luscious chickpea recipes.

Chickpeas (also known as garbanzo beans) are an extremely versatile ingredient with mild taste and lots of protein. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals. They are a nutritious staple of many diets.

Did you know that chickpea liquid, either from canned beans or from cooking the bean is called aquafaba. It’s a thick liquid containing a mix of starch and trace amounts of protein, with emulsifying, binding, and thickening properties. It works well as a flavorless, odorless egg replacer in recipes: 1 tablespoon of aquafaba = 1 egg yolk, 2 tablespoons = 1 egg white, and 3 tablespoons = 1 one whole egg. It can also be whipped to replace the eggs in meringues or mayonnaise. See how I used it to make meringue kisses.

Chickpeas can be used in a whole host of recipes from simply tossing them in a salad or using them in a dessert. Below are a few of the ways I’m using them this season.

Coconut Curry Chickpea Soup

Ingredients 2 tablespoons olive oil 2 teaspoons sweet curry (I purchase from Penzeys Spices) 3 gloves of garlic, minced 1 large onion, chopped 2 15.5-ounce cans chickpeas drained and rinsed 2 13.5-ounce cans coconut milk (full fat for best flavor) 2 cups of vegetable or chicken stock Salt and black pepper, to taste 4 tablespoons unsweetened coconut flakes, toasted Preparation 1. Add the oil to a stockpot over medium heat. 2. Sprinkle in the curry and cook until fragrant about 2 minutes 3. Stir in the garlic and onion and saute for about 4-5 minutes or until onions turn soft and

golden. 4. Add in chickpeas, coconut milk and stock. Bring to a simmer and cook for about 15

minutes. 5. Spoon out about four cups, add to a blender and puree. 6. Return puree to stockpot, mix while reheating before serving. 7. Plate and top with toasted coconut.

Honey and Cinnamon Roasted Chickpeas

Ingredients 1 15.5-ounce can chickpeas drained, rinsed and thoroughly dried 1 tablespoon evoo + 1 teaspoon 2 tablespoons honey ¼ teaspoon cinnamon ¼ teaspoon sea salt Preparation 1. Preheat oven to 400 degrees F. 2. Spread the chickpeas out on a rimmed baking sheet. Place in the oven and bake for

about 8 minutes, or until chickpeas are completely dry. 3. Remove from oven, but do not turn it off. Drizzle chickpeas with 1 tablespoon of oil and

sprinkle with salt. Use your hands or a spatula to evenly coat the chickpeas. Re-spread

them out on the sheet pan and return to oven. 4. Roast for 20 minutes stirring or shaking the pan halfway through. 5. While the chickpeas are roasting, whisk together in a medium bowl the remaining oil

with the honey. Season with a pinch of salt. Set aside. 6. Remove sheet pan from oven and transfer the chickpeas to the bowl. Sprinkle with

cinnamon and toss well to coat. Return to sheet pan and place back in oven for another

5 minutes or until honey is caramelized. 7. Serve with more salt and honey as desired as you enjoy these nutty, crunchy, sweet and

salty treats.

Chickpea & Pumpkin Brownies



Ingredients · 1 15-ounce can chickpeas, drained and rinsed · 1/2 cup pumpkin puree · 1/4 cup almond butter · 1/2 cup maple syrup · 2 tablespoons butter, melted · 1 teaspoon vanilla extract · 1/4 cup almond flour · 1/4 cup unsweetened cocoa powder · 1/4 teaspoon baking powder · 1/4 teaspoon baking soda · 1/4 teaspoon salt · 2 ½ teaspoons pumpkin pie spice · 1/2 cup chocolate chips + 2 tablespoons for topping · 1/4 cup of chopped walnuts Preparation 1. Preheat oven to 350 degrees F. Grease an 8x8 pan. Set aside. 2. In a food processor, combine chickpeas, pumpkin puree, nut butter, maple syrup, butter,

and vanilla extract. Blend until the mixture is smooth. 3. Add the rest of the ingredients, except for chocolate chips and walnuts, and blend a little

more to mix everything well. 4. Remove from processor to a medium bowl. Gently fold in chocolate chips and walnuts. 5. Pour into greased 8×8 pan. Sprinkle the remaining chocolate chips on top. Bake for

30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then

your brownies are done. The toothpick won’t come out completely clean. The top should

be shiny but the bottom of the brownie will be gooey. That’s normal. The brownies will

harden as they cool. 6. Let cool for 15 minutes before cutting. 7. Store in an airtight container in the fridge or freeze.

As I was curious about using the aquafaba to make meringue, what better way than to try to make meringue than cookie kisses. Wow! That’s all I can say. The aquafaba worked exactly like that of an egg white. I’m a believer! I’m still amazed!

Meringue Kisses

(makes about 40)

Ingredients Reserved chickpea liquid (about ¾ cup)

2/3 cups granulated sugar

2 teaspoons almond extract

Preparation

1. Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment

until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time,

and whisk until the mixture is glossy, then add the almond extract.

2. Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake

for 1½ to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool

before serving. Meringues will keep in an airtight container for 2 to 3 days.

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I want to try using aquafaba. Thanks for sharing this.

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