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Three original ways to cook chickpeas

poischiches-01 - Peugeot Saveurs
  • Difficulty medium

Crispy chickpeas

For one small bowl:

Preparation time: 5 minutes

Cooking time: 15 minutes

 

Ingredients:

  • 150 g tinned chickpeas
  • 2 tbsp olive oil
  • 1 level tbsp curry powder
  • 1 tsp smoked paprika
  • Salt
  • Kampot red pepper

 

Preparation:

  1. Preheat the oven to 200°C (fan-assisted oven).
  2. In a large bowl, mix the oil, curry powder and paprika.
  3. Rinse, drain and dry the chickpeas with a clean cloth. Add them to the bowl and combine until they are all well coated in the mixture.
  4. Line a baking tray with some greaseproof paper or a baking mat. Spread out the chickpeas without overlapping and bake in the oven for 15 minutes.
  5. Remove from the oven and season with salt and pepper. Allow the chickpeas to cool before eating (as an appetizer or to give extra crunch to open sandwiches, soups, etc.).

Easy chickpea curry

Serves two

Preparation time: 10 minutes

Cooking time: 20 minutes

 

Ingredients:

  • 100 g rice
  • 1 onion
  • Olive oil
  • 150 g tinned chickpeas
  • 1 tbsp curry powder
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 250 ml coconut milk
  • Fresh coriander
  • Salt
  • Kampot black pepper

 

Preparation:

  1. Cook the rice according to the instructions indicated on the packet.
  2. Meanwhile, heat some olive oil in a frying pan.
  3. Slice the onion and brown for five minutes.
  4. Add the chickpeas, curry powder, smoked paprika and cumin. Cook for a further minute and then add the coconut milk.
  5. Simmer for 10 to 15 minutes while stirring occasionally.
  6. Serve with the rice and chopped fresh coriander. Season before eating!

Healthy chocolate chickpea cake

Serves six

Preparation time: 15 minutes

Cooking time: 30 minutes

 

Ingredients:

  • 130 g tinned chickpeas
  • 50 g coconut oil
  • 50 g coconut sugar
  • 150 ml milk
  • 150 g semi-wholemeal flour
  • 5 g baking powder
  • Generous pinch of salt
  • 80 g dark chocolate
  • Voatsiperifery pepper

 

Preparation:

  1. Preheat the oven to 180°C (conventional oven).
  2. In a blender, add the drained chickpeas, melted coconut oil, coconut sugar and milk (warm or room temperature).
  3. Blend until you obtain an even consistency and then pour into a large bowl.
  4. Add the semi-wholemeal flour, baking powder, salt and some pepper. Mix with a whisk.
  5. Cut the dark chocolate into chips and add to the mixture. Mix one last time.
  6. Pour into a medium-sized mould (previously greased) and bake in the oven for 30 minutes.
  7. Once cooked, wait for the cake to cool before eating!