Posts Tagged ‘chickpeas’

This passed week has been an internal fight with myself in regards to studying or not studying.  And for some reason the latter has yet to be beat as I have been quite tactful at designing excuses in my strung-out-anxious head.  Whether it’s “I am too tired from working all day,” or “This may be the last sunny day for awhile,” or “I need to go to yoga to clear my head and get my sweat on,” or “I need to eat,” or “I need to eat but there’s no food in the house so I have to go grocery shopping,” or “I need to eat but I have to make something to eat and it has to be delicious and perfect,” or…Okay, I could go on.

Well this weekend when the excuse of “I need to eat but I have to make something to eat and it has to be delicious and perfect” popped up I turned to Adam for some insight and thought triggering.

Me: “What do YOU think I should make this afternoon?”

Adam: “All I can think of right now are things unhealthy…”

Me: “That’s okay; I am going to try to healthify it!”

Adam: “What about banana bread? Or ooh butter tarts? I love butter tarts.”

He left me alone shortly after and I scoured my head and cupboards for ingredients that screamed out butter tarts.  As I started sorting through different methods for healthifying butter tarts I slowly became discouraged as I pictured myself trying to make a “flaky, buttery” tart shell…I came to the conclusion that today was not the day.

(Events like these also contribute to the time I waste and list of excuses I create for not being able to study.)

Twenty minutes come and gone and I found myself still staring into the cupboard deciding on what the heck I was going to make and with what.  The only thing staring back at me was a can of tomatoes and a can of chickpeas.  Now there are not a lot of fantastic baked tomato pies out there, nor are there many chickpea strudels…But if you have spent any time in the blogging world recently you KNOW there has been a fare share of baked bean brownies.

Now I know it sounds a little strange, but most incredible food items are.

I had my first experience with a black bean brownie a couple of years ago when my sister decided to Saran Wrap a straight-from-the-oven black bean brownie in order to throw in her carry-on just before catching a plane across Canada to visit me.

Needless to say, it was a little smooshed.

But I was over joyed and could care less that it slightly resembled Little Bear’s fecal matter.  The black bean brownie was on the dryer side but I blame that entirely on the high altitude and had it been eaten in one time-zone it would have stood up to any fudge-tastic square because the flavours were there! I was going to give this poor black bean brownie a second chance…Two years later.

With chickpeas instead of black beans…Because that’s what I had.

For inspiration and moral support, I followed many of the same ingredients and measurements as Katie because she seemed to be able to fool all of her loved ones with a gooey chickpea blondie — Chocolate chips are blinding.

Now before you go crazy and think you’ve found your new go-to recipes for the best brownies ever, be warned that these DEFINITELY taste different and are more for people that get excited about biting their teeth into an almond-stuffed date and calling it an “oreo.”  But if that’s you then you’ll adore these; they’re gooey, chewy, doughy and just slightly sweet so you can eat them for breakfast, lunch and dinner and in between because I did…And nearly ate the entire pan at 10 o clock at night because I could…

Gooey Chickpea “Brownies”
** slightly adapted from Chocolate Covered Katie’s Chocolate Chip Blondies

Ingredients

1 can chickpeas, 540 mL
1/3 cup plus 3 tbsp unsweetened apple sauce
1/4 cup crunchy peanut butter, or another nut butter
1 tbsp cacoa powder
1 tbsp unrefined sugar
1 tbsp unsweetened shredded coconut
2 tsp vanilla extract
1/3 cup rolled oats
1/4 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp chocolate chips for sprinkling on top, optional

Method

1. Preheat oven to 350 degrees and line a square pan with parchment paper. In a food processor begin processing the chickpeas. Slowly pour in the apple sauce to ease processing and fully incorporate it into the mixture.

2. Add in the remaining ingredients and process until fully combined.

3. Pour into the prepared pan and smooth until its flat and even. Sprinkle on the chocolate chips and bake for 25 minutes, or until the brownie has firmed up and has a crackle top. Hey? Crackle top? They’re definitely brownies then!

4. Let cool completely and then dig in.

I let mine cooling while I went to a yoga class. I spent shavasana “with my breath”…For 30 seconds. But my mind kept bouncing back to the brownies cooling on my counter.

When I got home I screamed with joy “DID YOU SEE WHAT I MADE?!”

Adam: “Ya! You made brownies!”

Me: “You can tell what they are?”

Adam: “Ya. I’m offended that you would think that I wouldn’t be able to tell…”

Me: “Well, they’re not exactly brownies…”

Later…

Me: “So did you try my brownies? Did you like them?”

Adam: “Umm not really.”

Me: “Well they were made with chickpeas.”

Adam: “Umm ya, I could definitely tell something wasn’t right. Now that you tell me that, ya they were good…But I could use a little sugar…”

 

So there you have it. I loved them. Adam could hold off. Oh well, more for me!

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Stuck In a Rut?

I have a tendency to fall into a grocery store rut.  Apples, bananas, cucumbers…It has become second-nature to just start throwing “the usual” into my basket and before I know it I have purchased the exact same shopping list as the week prior.

I finally came to my senses two days ago and said, maybe even out loud, “This has got to stop!” 

And hesitation whirred.

So much so that I quickly grabbed the closest thing to me, and ran.

Behold. An acorn squash.

The thing had been staring at me from the fruit bowl all week…

And it probably would have stared at me a few months longer had I not had an essay to write. 

I really couldn’t think of any better way to procrastinate than to saw through a squash. 

Moroccan Style Stuffed Acorn Squash

* Inspired by All Recipes

Ingredients

1 acorn squash, halved and seeded

2 cloves of garlic, minced

1/2 spanish onion, chopped

1 large carrot, peeled and diced

1 celery stick, diced

1 small apple, chopped

2 cups cooked quinoa

1 cup chick peas

1 1/2 cup crushed tomato (I used half a can)

1/4 cup sliced black olives

1 handful of raisins

1 tsp. sage

1 tsp. cumin

1 tsp. rosemary

1 tsp. cayenne

1/2 tsp. cinnamon

1/2 tsp. nutmeg

salt and pepper to taste

olive oil for cooking

apple butter (optional)

goat feta (optional)

Method

1. Preheat the oven to 350 degrees.  Sprinkle the squash with salt and pepper and roast, cut side down.

2. Meanwhile prepare the stuffing.  In a large frying pan, saute the garlic, onion, celery and carrot in olive oil for about 5 minutes.  Add the apple and continue to saute for another 10 minutes.  Add spices.

3. Stir in the cooked quinoa and crushed tomato.  Throw in a handful of raisins and olives.  Let stand for another 5 minutes to heat up.

4. Remove squash from oven and brush with a little olive oil and apple butter (if using.) 

5. Spoon mixture into the empty cavities and crumble goat cheese on top.  Return to the oven for another few minutes to let the top brown.  I turned the dial to broil to speed up the process.  Serve.

This meal was absolutely to die for.  I added a dollop of greek yogurt to the side as I am a huggee dipper fan!

 

Mmm..I will definately try impulse grocery shopping again.

Do you buy the same items each week? Or are you good at switching it up?

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