chickpeas – My Whisk and I

Aubergine Flatbread

July 25, 2023June 27, 2023by Karen ClaassenLeave a Comment

60ml olive oil
1 x 400g can chickpeas, drained
150g – 200g aubergine, cubed
3 cloves of garlic, minced
5ml sumac
lemon juice
pomegranate seeds
8 – 10 small flatbreads, about 8cm diameter

Pour the olive oil in to a pan and set it over medium to medium-high heat.
Add the chickpeas, aubergine cubes, garlic and sumac and cook for about 10 minutes, until the aubergine is soft.
Take from the heat and roughly mash together so that you have mashed chickpeas with texture.
Smear the mixture on to the flatbreads, drizzle with lemon juice and sprinkle over some pomegranate seeds.
Serve as a canapé with drinks.

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Falafel

July 21, 2023June 26, 2023by Karen ClaassenLeave a Comment

1 x 400g can chickpeas, drained and rinsed
4 cloves of garlic, minced
1 onion, finely chopped
a big handful of parsley, chopped
a big handful of coriander leaves, chopped
5ml ground coriander
5ml ground cumin
2,5ml salt
45ml flour
vegetable oil for frying

Add all of the ingredients, except the vegetable oil, to a mixing bowl and blitz together with a stick blender.
Lift the blender often and stir the mixture around – you want everything mixed together but not too fine.
Wet your hands and scoop up 15ml of the mixture. Roll into a ball and place on a tray.
Keep going until you have rolled all of the mixture into balls.
Pour enough oil to come 7cm up the side of a saucepan and allow to heat up.
Fry a few of the falafel balls at a time until beautifully golden and crisp on the outside.
Serve with a dipping sauce as a starter or fill a pita bread with falafel, salad and tzatziki sauce.

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Chickpea Chocolate Bark

March 28, 2023March 27, 2023by Karen ClaassenLeave a Comment

1 x 400g tin chickpeas
240g chocolate
10ml sesame seeds

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Rinse the chickpeas under running water and spread them out on a kitchen towel.
Place another towel on top and dry the chickpeas.
Spread them out on the prepared baking sheet and spray them with cooking spray.
Roast in the oven for 20 minutes, giving them a shake every now and then so that they bake evenly.
Remove from the oven and cool completely.
Break up the chocolate and add it to a heatproof bowl set over a saucepan with barely simmering water. Allow to melt.
Pour the chocolate over the chickpeas and scatter the sesame seeds over.
Refrigerate until set, about an hour.
Break into shards.

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Vegetable Korma

May 18, 2022May 15, 2022by Karen ClaassenLeave a Comment

30ml sunflower oil
30ml butter (or extra oil for vegan)
1 onion, chopped
10ml ground ginger
1 stick cinnamon
5ml ground turmeric
5ml ground coriander
5ml ground cumin
5ml medium-hot curry powder
5ml dried chilli flakes
2 cloves garlic, minced
15ml sugar
2 x 400ml cans coconut cream
250ml cashew nuts, finely chopped
400g butternut, cut into 2cm cubes
1 x 400g can chickpeas, drained
200g baby spinach, roughly chopped
250ml frozen peas
fresh coriander to serve

Place a large saucepan over medium heat and add the oil and butter.
Add the onion and stir-fry it until translucent.
Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring.
Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat.
Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth.
Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn.
Stir in the chopped spinach and peas and stir through.
Adjust the seasoning according to taste.
Garnish the curry with fresh coriander and serve it with jasmine rice.