My ingredient is a chickpea tin she bought 6 months ago. I wanted to make hummus with it but it hasn’t happened yet.
My favourite thing to do with cooked chickpeas is probably adding them to the spiced tomato sauce of a shakshuka, warming them through before adding the eggs. One crazy thing that you can do with the water from tinned chickpeas is to make a kind of foam/vegan meringue called aquafaba. There are plenty of recipes for that online too.
In terms of adding chickpeas to a muffin I think that would work well, either whole as they are or fried as inclusions, or perhaps mashed to replace a little of the flour or replace the grated vegetables.
• For the inclusions – hard cheeses, tofu, pickles, seeds, nuts, dried fruits, chocolate pieces
• For the flours (use along with some wheat flour) – buckwheat, barley, rye, oat, chickpea, yellow pea, rice
• For the fruit/veg element – apples, courgettes, parsnips, celeriac, beetroot
Bran Muffins – makes 6-9 muffins depending on the size of your tins/cases
1 large egg
50g oil or 60g butter, melted and cooled
75g chickpeas, grated vegetables or apples/pears
150g yoghurt or 90g milk
75g white self-raising flour (you can include some crushed chickpeas)
50g bran (if you don’t have bran, substitute with more flour)
50g sugar (if you are making sweet muffins)
1 tsp spice if using
½ tsp baking powder
½ tsp salt
¼ tsp bicarb
50g – 75g inclusions such as chickpeas, nuts, dried fruit, cheese
Preheat your fan oven to 190C (210C without the fan, Gas Mark 6-7).
Sift the flour and mix well with the other dry ingredients. In a separate bowl, whisk the egg and then whisk in the other wet ingredients. Add the wet mix to the dry mix and combine using a spatula until they are only just combined. It’s crucial not to over-mix, even the odd streak of uncombined flour is fine.
Line your muffin tin with muffin cases, spoon the mix into the cases (no higher than the top of the case) and bake for 20 – 25 minutes at 190C. The muffins should brown a little on top and you can check they are cooked by inserting a skewer into the middle, which should come out clean rather than being coated in wet, uncooked mix.