Let’s say you’ve made a batch of chocolate vegan mousse and you’ve made a chickpea curry for dinner, but you still have chickpeas left over? Try these delicious, gooey cookies! From the Lucky Penny Blog, these cookies have no flour since the blended chickpeas combined with the peanut butter gives enough structure.
If you’re making for a dedicated vegan, make sure you check that the ingredients such as the chocolate chips and peanut butter are “safe”.
- 1 ½ cup chickpeas
- ½ cup peanut butter (or any other nut butter)
- ¼ cup maple syrup
- 1 teaspoon baking powder
- 2 teaspoons vanilla essence
- A pinch of salt
- ½ cup chocolate chips
- Pre-heat oven to 180oC/350o Line a baking sheet with a silicon baking mat or parchment paper.
- Drain and rinse the chickpeas. It is recommended to “skin” the chickpeas by squeezing them between your fingers. It is easy enough to do but adds an extra 5 -10 minutes of prep time. It is completely optional, but tends to make a smoother batter.
- In a food processor or blender, combine the chickpeas, peanut butter, maple syrup, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides as needed.
- Either pulse in your chocolate chips or fold them into the batter. Using slightly damp hands, roll the dough into golf ball sized balls. Place on your baking sheet, and flatten slightly with a wet fork.
- Bake for 10-15 minutes until golden in colour.
- Enjoy warm or at room temperature.
It’s been a while! But this recipe is very much worth the wait. This vegan chocolate mousse uses chickpea brine (the juice in a can of chickpeas) which sounds weird but it’s becoming a very popular egg white substitute, and the flavour disappears in the final product. The brine from just about any canned beans will do the job if you’re not a chickpea fan.
- 1 can chickpea brine
- 140g dark (vegan) chocolate
- Pinch of icing sugar and vanilla
- Whisk the brine for five minutes.
- Melt chocolate over a double boiler.
- Whisk the chocolate into the brine, and add the icing sugar and vanilla.
- Leave to cool then refrigerate.
From 500 Soups.
• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.
• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.
Another of Jamie’s 15 Minute Meals (and this one really did take me about 15 minutes!). As an extra (or an alternative to the pineapple), you can boil a small, cubed potato until it’s tender and add it near the end.
• Half a cauliflower
• Half a potato (optional)
• 2 tablespoons rapeseed oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• Small handful of dried curry leaves (or a teaspoon of curry powder)
• 1 thumb-sized piece of ginger
• 2 cloves garlic
• 6 spring onions, trimmed
• 1 fresh red chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes
• 1 x 400g tin coconut milk
• 1 x 400g tin chickpeas
• 1 x 227g tin pineapple chunks in juice
• 1 lemon
• 1 mug (300g) basmati rice, cooked with 10 cloves and half a lemon.
• 4 poppadoms.
• Fresh mint, crushed and mixed with 3 tablespoons natural yoghurt and a squeeze of lemon juice.
• Remove the outer leaves from the cauliflower, then slice it into 1cm slices. [Put the potato on to boil if using.]
• Cook on a griddle pan on high, turning when lightly charred. Set aside. [Put rice on to cook now.]
• Pour the oil into a casserole pan (medium heat), then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
• Place the ginger, garlic, spring onions, chilli and coriander stalks in a food processor and blend until fine, then stir into the casserole pan.
• Roughly chop and add the tomatoes.
• Pour in the coconut milk and drained chickpeas, then tip in the pineapple chunks with their juices.
• Add the griddled cauliflower (and potato if using), cover, turn the heat to high and bring to the boil. [If making the yoghurt, prepare this now. ]
• Squeeze the juice of the lemon into the curry and season to taste.
• Tear over the coriander leaves to garnish.
This is my Go-To easy soup recipe, for those days when it’s freezing and the fridge is running low. Every now and again I’ll whip up a big batch of it using whatever veggies we have, and freeze individual servings for emergency work lunches. I like to add some pre-cooked chicken to a defrosted serving, but it also works great as a vegetarian meal.
I’m pretty sure it’s similar to an Italian minestrone, and like minestrone there aren’t really any strict rules. Here I’ve given something more like advice than a recipe – play around with your own preferences to create your own new favourite Go-To.
• I’ll usually start by frying an onion and garlic in butter, then add vegetables like zucchini, capsicum and tomato, and/or frozen veggies like peas or beans.
• If I have bacon or pre-cooked chicken I’ll sometimes use that, but vegetarian is fine too.
• I then add a can of tomatoes (in whatever shape you like – diced, sieved, whole, whatever takes your fancy) and chickpeas.
• I also like to add unsalted cashews, peanuts or pine nuts if I have them.
• Flavour with salt & pepper or stock powder (chicken or green herb go well).
• Simmer for 5-10 minutes, then serve hot (with grated cheese on top if desired).
Goes well with a hot bread roll, toastie, or cheese puff!
This recipe is ideal for off-cuts of ham, and is really easy to prepare – just chuck the ingredients in a pan and let it simmer. Adapted from Quick and Easy.
Prep time: 10 mins. Total cooking time: 1 – 1 ½ hours
• 250g frozen peas
• 1 can chickpeas
• 1.5 litres chicken stock
• 1 onion, chopped
• 2 garlic cloves, crushed
• ½ – 1 teaspoon dried mixed herbs
• 4 tablespoons parsley, chopped
• Add all ingredients to a large pan and bring to the boil.
• Reduce heat to low and simmer, stirring occasionally, for 1 – 1 ½ hours or until peas are soft and pulpy.
• Garnish with a sprig of flat-leaf parsley if desired.
• As an alternative you can use 2-4 rashers thick bacon.
>> This soup goes great with a bread roll, cheese toastie or cheese puffs.
I have my friend Eleanor to thank for this recipe. It’s one of the few vegetarian dishes that her meat-loving flatmates enjoy, and for good reason!
• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder
• 600g tinned chickpeas, drained
• 875ml (3 ½ cups) vegetable stock
• 800g tinned chopped tomatoes
• 1 tablespoon chopped coriander (cilantro) leaves
• 125g (1 cup) self-raising flour
• 25g butter
• 2 tablespoons grated parmesan cheese
• 2 tablespoons mixed herbs
• 60ml (1/4 cup) milk
• Crusty bread to serve
• Heat the oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add the garlic, cumin, ground coriander and chilli, and cook for 1 minute or until fragrant. Add the chickpeas, stock and tomato. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in the coriander leaves.
• To make the dumplings, sift the flour into a bowl and rub in the chopped butter. Stir in the parmesan and mixed herbs. Make a small well in the centre, add the milk and mix with a flat-bladed knife until just combined. Bring the dough together into a rough ball, divide into eight portions, and roll into small balls.
• Add the dumplings to the soup, cover and simmer for 20 minutes, or until a skewer comes out clean when inserted into the centre of the dumplings. Serve with cracked black pepper and crusty bread, or a cheese puff.