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Chickpea Trio: Aquafaba, Hummus, Chickpea Stew & One-Ingredient Flatbread
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Chickpea Trio: Aquafaba, Hummus, Chickpea Stew & One-Ingredient Flatbread

2 h 30 minServes 4Nutri-Score B€
from @pierzza1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • dried chickpeas (soaked overnight, cooked with their cooking liquid reserved)Grains500 g
  • water (for boiling the chickpeas)Other2 litres
  • salt (to taste)Spices12 g
  • baking sodaPantry5 g
  • tahiniPantry100 g
  • garlic (peeled)Produce3 pieces
  • ice water (very cold)Other80 ml
  • ground cuminSpices4 g
  • lemon juice (freshly squeezed)Produce40 ml
  • cumin seeds (whole, toasted)Spices6 g
  • coriander seeds (whole, toasted)Spices6 g
  • ground corianderSpices4 g
  • paprikaSpices4 g
  • onion (chopped)Produce1 piece
  • ginger (chopped)Produce20 g
  • olive oilPantry60 ml
  • tomato pastePantry40 g
  • vegetable stock (or water)Pantry400 ml
  • chickpea flourPantry150 g
  • aquafaba (chickpea cooking liquid, chilled)Other120 ml
  • frying oil (for pan frying)Pantry30 ml

per serving

Nutrition

691kcal

Carbs
85 g
Proteins
29 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Food processor
  • Frying pan
  • Mixing bowl
  • Mortar and pestle
  • Hand mixer
  • Saucepan

step by step

Method

  1. Cook the chickpeas and make aquafaba

    • Boil the soaked chickpeas slowly in water until tender.
    • Let them sit and cool in the cooking liquid; the longer they sit, the stronger the aquafaba.
    • Reserve the cooking liquid as aquafaba and set aside some chickpeas for the hummus, stew and flatbread.
    Step 1

  2. Prepare the hummus chickpeas

    • Remove the husks from the chickpeas for a smoother dip.
    • Cook the peeled chickpeas with salt and baking soda until they break down easily.
    Step 2

  3. Blend the hummus

    • Place the chickpeas in a food processor with tahini, garlic, ice water, cumin, salt and lemon juice.
    • Blend until completely smooth and creamy.
    Step 3

  4. Toast and grind the spices

    • Toast the whole cumin and coriander seeds until fragrant.
    • Grind them and combine with the ground coriander, paprika and salt.
    Step 4

  5. Sweat the aromatics

    • Chop the onion, ginger and garlic.
    • Sweat them slowly in a generous amount of olive oil until soft and sweet.
    Step 5

  6. Build the stew

    • Add the tomato paste and toasted spice mix and cook briefly.
    • Add the chickpeas and the stock or water.
    • Simmer until the stew thickens and the flavors meld.
    Step 6

  7. Whip the aquafaba

    • Whip the chilled aquafaba to stiff peaks with a hand mixer.
    Step 7

  8. Fold in the chickpea flour

    • Slowly and carefully fold the chickpea flour into the whipped aquafaba.
    • Keep the batter light and fluffy.
    Step 8

  9. Pan-fry the flatbreads

    • Heat a little oil in a frying pan.
    • Spoon in the batter and cook the flatbreads until crispy outside and tender inside.
    Step 9

  10. Plate and serve

    • Serve the hummus, stew and flatbreads together on one plate.
    Step 10
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