If you read my last food post, you already know that I am pro potato. I hope my old friend the potato knows that this is in no way an insult to him, as he is a delicious and healthy food that I love. Replacing the potato with the chickpea was simply just curiosity. When my husband came across this recipe, it piqued my interest. We both love chickpeas and things made from them. My husband makes his own hummus & I like just roasting them and eating them as a snack.
Why not give chickpea fries a try?
4 cups water
2 cups chickpea flour – I made my own by buying fresh chickpeas & grinding them in a Magic Bullet. You can you a food processor as well.
1 tablespoon kosher salt
1 teaspoon cumin (optional)
1. Mix chickpea powder & cumin.
2.Place the water in a pot with the salt and bring to a boil. Remove pot from heat & pour into the water and whisk vigorously until all of the water is absorbed and there are no lumps, about 2-3 minutes. You are looking for the consistency of polenta.
3. Line a baking sheet with wax paper. Pour the chickpea mixture onto the baking sheet and spread evenly. Set aside to firm for about 30 minutes.
4. After thirty minutes, take a knife and gently cut the mixture into rectangular pieces. Use your judgement as to the size.
5. Put fries on a greased baking sheet & bake at 450 for about 45 minutes or until desired crispiness.
Serve with low fat ranch dressing. These are easier to make than they sound. They were actually pretty simple. If you like chickpeas, you should like these.
To accompany our lonely chickpea fries. I pulled back out my old friend the potato.
My daughter loves ground turkey. It is the one consistent thing in her diet but if I try to add a vegetable to her plate or a starch, she will toss it right over the edge of her high chair. I have gotten in the habit of mixing peas or spinach into turkey burgers & hiding carrots in the meatloaf.
I love making shepherd’s pie but this is another recipe that Mai will not try. I thought I could try mixing the ingredients of a shepherd’s pie into the ground turkey and making her little meatloaf muffins, so that is what I did.
What you will need…
1 to 1 1/2 lbs of ground turkey
1 8.25 oz can of creamed corn
1 cup of mashed potatoes (good way to get rid of leftovers)
1/2 cup bbq sauce
1/2 tsp of minced garlic
1 tsp garlic salt
1 tsp worchester sauce
salt & pepper to taste
Preheat oven to 375. Mix meat, mashed potatoes, garlic salt & minced garlic with your hands until potato is well blended in meat mixture.
Add the corn, bbq sauce, worchester sauce & cheese and mix with hands until ingredients are evenly distributed.
Spray the bottom of a muffin pan with cooking spray & scoop mixture into muffin pan
Bake at 375 for 35-40 minutes or until center is fully cooked. This may vary depending on oven.
Sprinkle with extra cheese if you desire & let cool before serving.
And the verdict is in…
Mai found an interesting way to display her chickpea fries. She requested bbq sauce for dipping and ate a bit more sauce than chickpeas.
The shepherd’s pie meatloaf muffins however were a big hit & she even asked for more.
Eat up, baby girl!
Up next…Mommy & Me Thanksgiving Crafts