wtf can I do with… A can of chickpeas

I’m trying something a bit different and starting a new little series! wtf can I do with… is going to be (hopefully if life allows) a regular series to give you a few ideas to make pretty boring stuff slightly more interesting.

Usually when Eva’s napping I spend a lot of time in the kitchen trying to make things she’ll actually eat. One Friday I wanted to make a few things but hadn’t made it to the shop in the morning like I usually do, so grabbed a can of chickpeas from our seemingly never ending supply in the cupboard and decided to get creative.

A lot of recipes call for a full can of chickpeas but Eva tends to eat a small amount then decide she’d rather have some grapes or watch Hey Duggee. So to try to reduce food waste, I set myself a challenge to make 3 different recipes from one can of chickpeas, my life is RIVETING.

These recipes are suitable for babes and grown ups alike, I’ve put in quantities for a small portion (ideal for a baby meal time or grown up snack) and a full recipe suitable for around 2 adult and 2 children’s portions. All these recipes are adapted from the Young Gums cookbook which is hands down my favourite weaning cookbook!

All these recipes need a little food processor or handheld thingy which makes them super easy peasy.

Oh, and they’re all vegan too!

Hummus

Ooh I love a good bit of hummus! Eva loves dipping food at the moment so this was a hit with cucumber and carrots, but it would also be great with pitta, tortilla chips or potato wedges. Or with crisps as a snack at your desk!

Ingredients

Small portion quantity:

  • 3rd of a can of chickpeas (drained)
  • Half a tsp lazy garlic (or half a clove of actual garlic)
  • 2 tsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp cold water

2 adults, 2 children portion quantity:

  • 1 400g can of chickpeas (drained)
  • 1 lazy garlic (or a clove of actual garlic)
  • 2 tbsp tahini
  • 4 tbsp olive oil
  • 4 tbsp lemon juice
  • 4 tbsp cold water

Method

  • Tip all the ingredients into your blender and whizz to a thick, creamy consistency. If it seems a little thick, add another tbsp or two of cold water.
  • That’s it done, so easy and quick!

Falafels

I tried Eva with these in the early days and they were aggressively thrown to the floor… But, I continue to try and finally she seems to like them! Joe does too so I have to hide them in the fridge so he doesn’t eat them all. Joe is my 37 year old boyfriend, not a child by the way.

Ingredients

Small portion quantity:

  • 3rd of a can of chickpeas (drained)
  • 1 heaped tsp oats
  • Half a tsp of squished garlic
  • Half a tsp of ground cumin
  • Small handful of parsley leaves or stalks (or coriander if you prefer)
  • Olive oil

2 adults, 2 children portion quantity:

  • 1 400g can of chickpeas (drained)
  • 4 tsp oats
  • 1 large garlic clove (or a hefty tsp of lazy garlic)
  • 1 tsp of ground cumin
  • Handful of parsley leaves or stalks (or coriander if you prefer)
  • Olive oil

Method

  • Tip all the ingredients into your food processer/blender and blitz until they form a smooth paste
  • Heat a few tsp of olive oil in a pan.
  • Scoop up the mixture and form small balls (I use my hands but you can use a spoon), flatten them a little and place them in the pan.
  • Turn and flip them gently for 3-4 mins over a medium heat.
  • Remove from the pan and leave to cool on some kitchen roll.
  • Serve with a blob of yoghurt (I used coconut yoghurt as Eva’s allergic) and grated cucumber.

Blondies

I’m not going to lie, Joe and I ate most of these as Eva was really not keen! We thought they were bloody delicious though so her loss.

Ingredients

Small portion quantity:

  • 3rd of a can of chickpeas (drained)
  • 1 tbsp peanut butter (or almond butter, whatever you have in)
  • 1 tbsp oats
  • 1 tbsp honey (if your baby is over 1, agave nectar or maple syrup will be great if they’re not)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • tiny pinch of sea salt
  • tiny pinch of baking powder
  • 1 tbsp cold water
  • 5 whole almonds, sliced into slivers (I used walnuts because that’s what we had in the cupboard!)

2 adults, 2 children portion quantity:

  • 1 400g can of chickpeas (drained)
  • 3 tbsp peanut butter (or almond butter, whatever you have in)
  • 3 tbsp oats
  • 3 tbsp honey (if your baby is over 1, agave nectar or maple syrup will be great if they’re not)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • Pinch of sea salt
  • Piny pinch of baking powder
  • 2 tbsp cold water
  • 10 whole almonds, sliced into slivers (I used walnuts because that’s what we had in the cupboard!)

Method

  • Preheat your oven to 200 degrees/fan 180/gas mark 6. Line a small baking tin (I used a loaf tin for the small portion size).
  • Whizz all the ingredients apart from the almonds or nuts of your choice in your trusty and now very well used blender, if the mixture is too stiff, add an extra tbsp or two of cold water.
  • Tip the batter into your lined tin so it’s around 1.5-2cm thick (don’t worry if it doesn’t fill the whole tin if you’re making the small portion, I ony filled half of the tin). Sprinkle the nuts on the top and bake for around 20-25 minutes.
  • When they’re cookied they will be squidgy with a cracked top. They’ll be lovely and fudgey when they’re cool. Slice into little bits once cool.

I hope you liked the first in the series of wtf can I do with… If you did, let me know if there’s any other pretty boring things you want me to attempt to get creative with.

31st January 2020

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