Category Archives: february (chickpeas)

(image credit) Did you know there are black chickpeas? They feature in some Indian (Kala Chana) and Italian (Cece Nero) dishes. I bought some from an Indian grocery store and used them for this recipe. I forgot to soak them, but usually you can fix that by just increasing the pressure cooker length a bit.Continue reading “Instant Pot Kala Chana”

(image credit) These turned out beautiful, just like the picture — dark, rich, shiny. They tasted good too. A little labour intensive. You roast the chickpeas once, stir them around in some spices and then distilled honey+beer, then roast them for a little while again. Not too bad, but not quick or carefree. otoh theContinue reading “Beer-Honey Roasted Chickpeas”

(image credit the author C0, entitled Brussel Sprout Puddles) These were one of the more spectacular failures of our bean experiment thus far. I wish I’d taken a picture of them right out of the oven, but I was too busy laughing to remember till after I’d mostly cleaned them up (the photo is aContinue reading “Chickpea-Beer Battered Brussels Sprouts”

(image credit) This sounds like it might be good but alas it isn’t. Chickpea flour is very fine and it has resulted in a very fine crumb, a dry bread, and it doesn’t have a good flavour… kind of bland, kind of bitter, but not in a good beer way. I don’t think it couldContinue reading “Chickpea Flour Beer Bread”

(image credit) My husband made some chickpea flour pancakes this morning for breakfast. It’s a family project! 🙂 He’s not a huge fan of banana so the amount of banana in this recipe was a little too much, but the chickpea flour worked great, was tasty. It won’t be replacing our staple high-fibre pancake recipeContinue reading “Chickpea Flour Pancakes Recipe”

(image credit) I love hot-sauce-flavoured things, so this recipe caught my eye. Although it wasn’t the main reason we started eating more beans, I am glad that eating more beans means we tend to eat less meat. (To be fair, I think I’ve never eaten as much bacon as I did during Black Eyed PeaContinue reading “Vegan Buffalo Chickpea Quesadillas”

(image credit) This picture is tough to live up to, but these blondies almost do. They have no flour, just chickpeas, peanut butter, honey, and a bit of levener. They came out soft and gooey, and stayed that way when they cooled. They sank a bit and kinda lack structural integrity, but they were tastyContinue reading “Chickpea Peanut Butter Blondies”