The main theme of today’s recipes is chickpea 😉 Before trying out these two recipes I wasn’t too crazy or fond of these beans, cause there was nothing I would really use them for. But one day, I saw an idea on Pinterest that you can bake chickpeas in the oven, to make a yummy and crunchy snack. Another idea that I heard of, quite some time ago, was using aquafaba (the liquid from the can of chickpeas) to make vegan meringues.
Roasted Chickpeas are a great and healthy snack. They kind of taste like roasted potatoes, but are more crunchy. I would suggest eating them straight out of the oven because that’s when they’re the crunchiest. Once they cool down they still taste good, but are more chewy instead of crunchy.
When I heard about chickpea water meringues I immediately thought that they would probably taste disgusting. But the truth is, they taste exactly like regular egg-white meringues, which is something I didn’t expect at all. However, I would recommend eating them the same day they’re baked. If you want to keep them longer, store them in an airtight container.
I hope you enjoy these recipes! 😃
- 2 cans chickpeas
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1-2 teaspoons of your favorite herbs or spices
- Preheat oven to 200°C/400°F and line a baking sheet with parchment paper.
- Drain out the water from the chickpeas into a bowl (if you want to use it for the meringues).
- Wash and dry the chickpeas.
- Mix them with the olive oil, salt and herbs.
- Place on the baking sheet and bake for about 20 minutes. Take out of the oven, give them a stir and put back for an extra 5-10 minutes. Make sure to keep a close eye on them so that they do not burn.
- Take out of the oven and serve while still warm.
- 1 cup liquid from chickpea can
- 1 ½ cup powdered sugar
- Preheat oven to 130°C/260°F and line a baking sheet with parchment paper.
- Using a mixer, whisk the liquid from the chickpeas for about 5 minutes until it’s foamy.
- Next, gradually add in the powdered sugar, tablespoon at a time.
- The mixture should turn out thick and glossy.
- Using a spoon, place small dollops of meringue on the baking sheet, leaving lots of space between them.
- Bake for about an hour. Check if your meringues are done. If not, bake for an additional 20 minutes.
- They are best eaten on the same day they’re baked.