TAHINI-MISO CHICKPEAS WITH ZUCCHINI

SERVES 4 PORTIONS

FOR THE TAHINI-MISO CHICKPEAS

1/4 cup (50 g) tahini

1 tbsp. (15 g) mild miso paste

1 tbsp. (15 ml) tamari

2 tsp. (10 ml) lemon juice

1/4 tsp. salt

1/8 tsp. black pepper

2 cans (30 oz., or 850 g) chickpeas, drained and rinsed

FOR THE ZUCCHINI

1 1/2 lb. (680 g) zucchini, cut into 4- inch (10 cm) spears

1 tbsp. (15 ml) olive oil

1/4 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) low-sodium vegetable broth

1 1/3 cups (250 g) red quinoa

NUTRITIONAL VALUES

Calories: 942kcal
Fat: 24.9g (3g S.Fat)
Carbs: 140.3g
Protein: 47.7g
Sugar: 26.6g
Sodium: 792mg

METHOD

TO MAKE THE TAHINI-MISO CHICKPEAS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a large baking sheet with parchment paper.

Whisk together the tahini, miso paste, tamari, lemon juice, salt, and pepper in a mixing bowl until smooth. Add the chickpeas to the bowl and fold until evenly coated with the tahini mixture. On one half of the baking sheet, spread the chickpeas in a single layer.

TO MAKE THE ZUCCHINI
Drizzle olive oil over the zucchini spears in a single layer on the other half of the baking sheet. Toss the spears lightly to coat them, then season with salt and pepper. 30 minutes, stirring and flipping the chickpeas and zucchini halfway through.

TO MAKE THE QUINOA
While the chickpeas and zucchini roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

Divide the quinoa, zucchini, and chickpeas among four bowls or containers to serve. Serve warm or store in the refrigerator for up to 7 days.

RECIPE NOTES

This bowl works well as a base for your favourite sauce or dressing. I enjoy drizzling it with tahini sauce!

CHICKPEA TENDERS & WAFFLES

SERVES 4 PORTIONS

FOR THE CHICKPEA TENDERS

2 cans (30 oz., or 850 g) chickpeas, drained

2 tbsp. (30 ml) aquafaba (a.k.a. chickpea brine) reserved

1/2 cup (70 g) diced yellow onion

2 tsp. (5 g) salt-free poultry seasoning

1 tsp. salt

1 tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. paprika

1/2 cup (60 g) vital wheat gluten

1/3 cup (30 g) panko breadcrumbs

3 tbsp. (25 g) sesame seeds

1 tsp. onion powder

FOR THE WAFFLES

1 1/4 cups (295 ml) unsweetened non- dairy milk

2 tbsp. (30 ml) lemon juice

1 tbsp. (15 g) sunflower oil

1 tsp. vanilla extract

1 cup (130 g) unbleached all-purpose flour

1/2 cup (55 g) quick-cooking oats

2 tbsp. (25 g) sugar

2 tsp. (9 g) baking powder

Pinch of salt

FOR THE SPICY SYRUP

1/3 cup (80 ml) maple syrup

1 1/2 tbsp. (22.5 ml) hot sauce

NUTRITIONAL VALUES

Calories: 1126kcal
Fat: 18g (1.9g S.Fat)
Carbs: 189.2g
Protein: 57.8g
Sugar: 45.4g
Sodium: 792mg

METHOD

TO MAKE THE CHICKPEA TENDERS
Preheat the oven to 400oF (200oC, or gas mark 6), and line a baking sheet with parchment paper or a silicone baking mat.

In a food processor fitted with an S-blade, combine the chickpeas, reserved aquafaba, yellow onions, poultry seasoning, salt, garlic powder, pepper, and paprika. Pulse the mixture until the chickpeas are roughly a quarter of their original size. Sprinkle the vital wheat gluten over the chickpea "dough" and pulse a few times to combine evenly.

Combine the panko crumbs, sesame seeds, and onion powder in a small bowl or plate with high edges. Wet your hand lightly and shape 3-tbsp.-sized (45 g) scoops of the chickpea mixture into "cutlets" or "tender" shapes. Press each tendie gently into the panko mixture until coated, then place on a baking sheet. Repeat until you have a total of 12 chickpea tenders. Bake for 12 minutes, then flip and bake for another 12 minutes, or until they begin to turn golden. Begin making the waffles while those are baking.

TO MAKE THE WAFFLES
Preheat a regular waffle maker (not a Belgian waffle maker) and have a blender ready. In the blender pitcher, combine the non-dairy milk, lemon juice, oil, vanilla, flour, oats, sugar, baking powder, and salt in that order. Purée the mixture until it is smooth.

Allow the waffle batter to thicken for 5 minutes before pouring it into your waffle maker. Cook the waffle for about 8 minutes, checking for doneness once most of the steaming has stopped. Repeat until all the waffle batter is gone.

TO MAKE THE SPICY SYRUP
Whisk together the maple syrup and hot sauce in a small bowl or jar until combined.

TO SERVE
Arrange the waffles on four plates and top each with three chickpea tenders. Serve immediately, with the spicy syrup on the side.

ROASTED CHICKPEAS

SERVES 2 SNACK PORTIONS

3/4 cup (200 g) canned chickpeas (drained weight)

2 tbsp. olive oil

2 tsp. garam masala

1 tsp. sea salt

1 tsp. onion powder

NUTRITIONAL VALUES

Calories: 397kcal
Fat: 18.5g (2.5g S.Fat)
Carbs: 46.5g
Protein: 14.6g
Sugar: 8.5g
Sodium: 959mg

METHOD

Preheat the oven to 200°C/400°F. Drain the chickpeas and pat them dry with a kitchen towel before placing them in a bowl. Gently mix in the oil, garam masala, salt, and onion powder with your hands until the oil and spices are evenly distributed.

Line a baking sheet with parchment paper and spread the chickpeas in a single layer on it. Bake for 10 minutes in the centre of the oven, then turn. Raise the oven temperature to 220°C/425°F and bake for 10–13 minutes more. Allow to cool completely before serving to crisp up.