This was a new one for me today. Chickpea soup. No cooking required, as long as you have a blender and if you are lucky enough to have a high speed blender that also heats, then your lunch or dinner can be ready in literally minutes. Even if you have to heat it up, it is a very quick meal.
All you need, one can of chickpeas (drained…but dont through that aquafaba away, see what I make later)
Put the chickpeas straight into your blender, 75ml of veg stock, add 1 teaspoon of Tahini, a 1/2 teaspoon of coriander, 1/2 teaspoon of ground cumin, 1/2 teaspoon of Turmeric, a pinch of salt and a good grind of pepper. Blitz it up until smooth. if you like your soup a bit thinner then add a little of your favourite plant milk.
Thats all there is to it. Either eat straight away or freeze. I made enough for lunch today and one for the freezer. 200 calories per serving.
Then what can you do with the aquafaba? So many things. I mixed it for about 6 minutes until I had soft peaks.
So once nice and fluffy, I searched my cupboards, and added 2 tablespoons of ground almonds, 1/2 cup of gluten free oats, 1/2 cup of granola, 1 tablespoon of trail mix, 1 tablespoons of sunflower seeds. Mixed it up then added coconut sugar, a dash of maple syrup, almond extract and a good serving of cocoa nibs. Mixed it up again and dished it up into a muffin tin. Into the oven for about 20 minutes.
They are a cross between a macaroon, a brownie and a rocky road. I melted some dark chocolate and drizzled over the top. Very yummy although a little crumbly. May have needed a few more minutes in the oven.
Vegetarian and Vegan Nutrition 