Chickpeas & Aquafaba
Meal: 138 cal Protein: 9 cal Carbs: 28 cal Fat: 0 g
Chickpeas are a wonderful addition to any meal. They are very high in protein, so can be the centerpiece to any salad or grain bowl. And they are very high in fiber, so can also be the bulk needed in a veggie burger. And they are a perfect snack when either made crispy or into a hummus. I always have a can of chickpeas on hand for any quick meal or snack needed. But when I have time, it’s great to cook dry chickpeas from scratch. You can flavor them any way that suits you. In this version, we have included Ras el Hanout which is a gorgeous Middle Eastern spice blend of Cinnamon, Coriander, Ginger, and so many others. We also swapped plain water with Carrot Juice for added flavor, sweetness and Vitamin C!! These gems are perfect for throwing into a salad or just munching on as a snack.
Ingredients
- 1 medium Onion , diced
- 1 Tbsp Ras el Hanout
- Salt & Pepper
- 1 lb Chickpeas , dried
- 5-6 C Carrot Juice (add water, if more liquid is needed)
Directions
- Use sauté setting on Instapot.
- When hot, add onion and saute until soft.
- Add spices and saute until fragrant.
- Add chickpeas and coat with spices.
- Add carrot juice, shut lid, and follow your Instapot settings for beans.
- Cook until soft.
- NOTE: Slow Cooker is also an option. Sauté onion and spices on stove top, then transfer to slow cooker. Add chickpeas, carrot juice, and cook for 12 hours or until soft.
- NOTE: Keep the cooking liquid and store in freezer. This is known as Aquafaba and has many uses including a Vegan substitute for whipped egg whites.
