Crispy Baked Chickpeas v2 (Oil Free!)

 

Baked chickpeas – now oil free! My son eats these up. This new version actually tastier and crispier than my original recipe.

2 cups uncooked chickpeas
Salt, to taste

Soak the chickpeas overnight and then drain the soaking water. Place into a pot and cover with water. Cook for about 45 minutes or until al dente.

Drain the cooking water and spread them on a clean kitchen towel in one layer to dry. The surface water will evaporate in a half hour.

Preheat the oven to 375.

Sort through the chickpeas popping off the skins. This will ensure the chickpea roasts to perfection. This takes a few minutes and a lot of patience but it is totally worth it!

Spread the chickpeas on a baking sheet and bake for 30 minutes. Check them every 15 minutes and shake them around to ensure even toasting. At the 30 minute mark, turn the oven off but leave the chickpeas inside for another 15 minutes.

Serve with a sprinkle of sea salt. Enjoy!

Quinoa with Chickpeas & Leeks + Croquettes with Parsley Sauce

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Two recipes: (1) quinoa salad and (2) quinoa croquettes.

This can be done with any quinoa combo, by the way. Simply follow the method to make the croquettes and make up a sauce that makes sense with the ingredients. You can do it!

Quinoa Salad  (serves 3 to 4)
1 big leek
1 cup cooked chickpeas
1 cup cooked quinoa
Olive oil
Fresh parsley
S and P, to taste

Cook the quinoa and chickpeas, separately. These can both be done ahead of time.

Clean the leeks well. Cut in half and then half again and then thinly slice. Pour a small amount of olive oil in a pan and cook the leeks until soft and bright. Season with salt and pepper.

Add the quinoa and chickpeas to the cooked leeks to heat through. Chop the parsley.

Add parsley (save some for garnish) and season with salt and pepper. Taste and adjust. Top the serving dish or individual portions with the rest of the parsley and enjoy!

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Croquettes
2 cups of quinoa salad
1/4 cup quinoa flakes
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)

To make croquettes, place half of the mixture into the food processor and pulse until smooth. Add back to the rest of the quinoa, mixing well. If it is not sticking together, add quinoa flakes or a flax egg.

Scoop up the mixture using a 3″ ice cream scooper or your hands and form croquettes.

Heat high heat oil like grapeseed or sunflower oil in non-stick pan. Fry until crispy on both sides. Drain on a paper towel.

Parsley Sauce
1/4 cup Vegenaise
3 tablespoons chopped fresh parsley
1 teaspoon lemon juice
Garlic powder, to taste
S and P, to taste

Mix everything together in a small bowl.

Serve croquettes topped with a dollop of parsley sauce. Enjoy!

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