For the cooks: Chocolate chickpea brownies
18 Apr 2016
While spicy Indian dahls, cheesy chickpea burgers and creamy mushroom hummus get us drooling, it wasn’t until we discovered that pulses could be turned into luscious desserts that we got really excited about 2016 being the International Year of Pulses. Wild Canary’s head Chef Glen Barratt is never short of inspiration, but with the entire year dedicated to pulses like lentils, chickpeas and beans, these earth-friendly superfoods are influencing the botanical bistro’s kitchen a little more than usual. But it’s Glen’s recipe for chocolate chickpea brownies that makes us want to get more pulses into our lives this year!
Chocolate chickpea browniesMakes 12
- 3 cups cooked chickpeas
- 1 cup brown sugar
- 3 tablespoons peanut butter
- 4 eggs
- 2/3 cup cocoa powder
- 2 tablespoons baking powder
- 1 tablespoon cinnamon
- 2/3 cup dark chocolate, chopped
- ½ cup pecans, chopped
- Preheat oven to 160°c. Line an 18cm x 28cm slice tin or a 12 mini loaf tin with baking paper.
- With the exception of the chocolate and pecans, blend all ingredients until combined in a food processor. Once combined, pulse chocolate and nuts into mixture.
- Place mix in tin/tins and bake for 25-30 minutes. Remove from oven once cooked and cool before removing from tin/tins.