Veggie chickpea nuggets (Print Version)
# Ingredients:
→ Main
01 -
200g dried chickpeas
02 -
Half an onion
→ Seasonings and Spices
03 -
1 tablespoon of light miso paste (or a bouillon cube)
04 -
1/4 teaspoon of sweet paprika
05 -
A tiny pinch of black pepper (about 1/8 teaspoon)
06 -
1/4 teaspoon of smoked paprika
07 -
Sprinkle of powdered garlic (1/4 teaspoon)
08 -
Herbes de Provence, a tablespoon
09 -
Coriander powder (1/4 teaspoon)
10 -
Salt
→ Additional Components
11 -
A teaspoon of vinegar
12 -
Cooking oil
13 -
Cornstarch, 2 tablespoons
14 -
1/4 teaspoon of baking powder
# Instructions:
01 -
Let the chickpeas sit in a bowl of water for a whole day, about 24 hours.
02 -
Strain the chickpeas, rinse them off, and blend half of them with just a pinch of salt until the mix feels gritty.
03 -
Take the remaining chickpeas and blend them with the onion, miso, the seasonings, vinegar, oil, cornstarch, and baking powder until you get something similar to a spread.
04 -
Combine the blended mixtures from the two steps until you’ve got a perfectly smooth dough.
05 -
Turn on your oven to preheat at 200°C. Shape the nuggets, brush them with oil, and bake for 15–20 minutes until they’ve got a golden color.
# Notes:
01 -
Start soaking the chickpeas a day ahead.
02 -
You’ll end up with roughly 15 nuggets with this recipe.