You did what with a can of chickpeas??
As I started to slowly sink into the ground, it became clear that this week’s rain has made for conditions not best suited to vegetable gardening.
Half expecting to be piped ashore after splashing my way back to the patio, I turned my attention to the greenhouse tents.
A few snips at the chilli and pepper plants and that was the last of their harvests. The plants still look healthy, good enough to overwinter, but I’ve bought a selection of downright insane chilli seeds to grow next year and will need all the available space for those.
Nearby, the rosemary plant continues its bid to take over the world, or at least the herb bed. Grabbing a bunch and wondering what to cook with it, a plan formed …
A while back I’d bookmarked a couple of intriguing recipes, both to do with chickpeas. The first was for spicy roasted chickpeas. Armed with a can from the cupboard, it was very simple to grind and mix together the spices: cumin, paprika, coriander, pepper, allspice, cardamom and garlic powder, but any similar mix would be great.
The peas are drained of their brine (don’t throw it away!), dried, coated in oil and salt then mixed in with the spices. Roast them in the oven for 30 minutes or so, turning half way through.
They’re delicious, light and crunchy and very tasty. Ideal with .. well, I’ll let the photo below finish that sentence.
The water from the can? That’s where the second recipe kicks in. This stuff has a name: aquafaba and you can make mayonnaise from it. Oh yes. The water from a can of chickpeas replaces the eggs you’d normally use.
Everything else is normal: into the aquafaba you mix a bit of vinegar, mustard powder and salt, then blitz in slowly drizzled olive oil. My first attempt started perfectly, with a stiff glossy mix, but suddenly turned liquid again.
Maybe I over-mixed it. The second attempt worked just fine and I mixed in some chopped coriander leaves for a bit more flavour. It’s just like the real thing and possibly a little healthier, but mostly it was just an interesting thing to make.
The final part of the plan came together when I took some of the remaining Maris Piper potatoes harvested a few months ago and part-sliced and roasted them to make hasselback potatoes. Seasoned with the rosemary picked earlier, they ended up accompanying some fried salmon on a bed of spinach, served with that chickpea mayonnaise. Perfect.
Ive been experimenting with aquafaba for a bit now; never tried mayonnaise though; can’t wait to try it out!
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Thanks, it’s very nice. I’ve just added the mayonnaise recipe link in the article, above.
Yum, I love chickpeas and these recipes look delish!
Thank you! Yes they’re an undervalued vegetable in my view. Next thing is to look into growing them!
Love the aquafaba mayo idea – will be trying that out for sure ! Had no idea you could use it in this way. Will have to wait to get back to UK as they my seem to have discovered tinned chickpeas yet in Greece. Suppose the soaking/boiling water from the dried ones does the same thing ….?
Yes the water from cooking your own works too. You just need to reduce it to the consistency of egg whites. Then it’s perfect for making mayo, meringues, baking cakes, you name it. Crazy but great fun 🙂
Not crazy at all. If you have vegan family and friends – as we do – aquafaba would be a brilliant substitute for the banned egg. Must try.
Indeed I believe it was a Facebook-based Vegan group, methodically testing products to find an egg-white substitute who first ‘discovered’ it a few years ago, and named it aquafaba. Fascinating isn’t it. Mayo, meringues and anything similar – all work a treat apparently.
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