Chocolate Chip Chickpea Cookies

Snack, Treats

Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.

These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.

Store the cookies in a resealable container in the fridge for at least one week or freeze.

Makes 8.Chocolate Chip Chickpea Cookies, Delalicious

  • 1 x 400g tin chickpeas, drained and rinsed
  • 125g almond butter
  • 60g dark chocolate
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  1. Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
  2. Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
  3. Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
  4. Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
  5. Once fully cooled, store in an airtight container in the fridge.

Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.

Roasted Red Pepper Spicy Hummus

Snack

Hummus is a great snack to pair with raw vegetables, perfect to stir through pasta or as a spread on crackers or brown bread. This recipe keeps well in the fridge for about 3 days or else freeze it in small batches and just defrost before use.

  • 2 tins chickpeas, drained & rinsed
  • coconut oil
  • 2 red peppers, de-seeded and halved
  • 2 cloves garlic
  • 1/2 red chilli
  • 2 tbsp lemon juice
  • 3 tbsp tahini
  • 2 tbsp paprika
  • 1 tsp cumin
  1. Roast the red peppers with the garlic with 1 tbsp coconut oil in an oven at 180°C for about 20 mins or until the skin begins to blister. 
  2. Once the peppers & garlic are roasted, add to a food processor or blender with the remaining ingredients & blitz until smooth.

Roast Carrot & Garlic Hummus

Lunch, Snack

Hummus is a great snack at any time of day; serve with some celery sticks, layer on top of oat/rice cakes, a slice of sourdough or simply eat straight off a spoon! Any leftover roast vegetables could also be used instead of carrots. I tend to portion the hummus into little containers & freeze.

  • 1 tsp coconut oil
  • 4 large carrots
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp tahini
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  1. Preheat an oven to 180C. Melt the coconut oil in a large roasting tray.
  2. Peel & cube the carrots, top & tail the garlic leaving the outer skin on. Add the carrots & garlic to the oil with the spices. Thoroughly mix together & roast in the oven for 20 mins until soft through. 
  3. Drain & rinse the chickpeas. Add to a food processor or blender with the tahini, lemon juice with the roasted vegetables (squeeze the inner garlic clove out of the skin). 
  4. Blend together with 2 tbsp of the oil. Continue to blend slowly adding the remaining oil until it forms a smooth consistency (add more oil or water if you feel it needs it).

Chickpea & Ginger Chicken Curry

Dinner, Lunch

Curries are great for feeding friends, freezer dinners and as a simple lunchbox filler! Simply swap sweet potato, butternut squash or parsnip in place of the turnip as you wish. I tend to serve this curry on a bed of quinoa, bulgur wheat or steamed green vegetables.

Serves 6.

IMG_2422

  • 1 medium-large turnip
  • 3 large carrots
  • 2 onions
  • 3 cloves garlic
  • 2 inch length of fresh ginger
  • 1 tin chickpeas
  • 1 tin coconut milk
  • 1 tin chopped tomatoes
  • 4 tsp vegetable stock
  • 2 tbsp tomato relish/chutney
  • 2 heaped tbsp curry powder
  • 1 tbsp turmeric
  • 5 chicken fillets
  1. Peel and chop the turnip into bite-sized chunks. Finely dice the onion, garlic and ginger. Chop the carrots into semi-circles. 
  2. Heat 2 tsp coconut oil in a large saucepan over a medium heat. Add the onion, garlic and ginger and gently saute until softened.
  3. Add the carrots and turnip and stir through the turmeric and curry powder. 
  4. Pour in the coconut milk, chopped tomatoes and vegetable stock. Bring to a gentle simmer with the lid on for 20-30 minutes until the turnip is soft through.
  5. Chop the chicken fillets, brown in a pan over a medium heat, season with some pepper and add to the vegetable mix. 
  6. Drain and rinse the chickpeas before stirring through with the relish/chutney to the saucepan. Gently simmer for 10 minutes with the lid off to cook the chicken through.
  7. Serve as you like.