During the second edition of the Salon du Chocolat Beirut that was held in Biel (November 2015), I participated in a live chocolate demonstration where I prepared those Healthylicious Hummus tartelettes. As you are reading this post, I can imagine your facial expressions and astonishment to the idea of pairing chickpeas to dark chocolate! One moment of silence .. Would you judge a book by its cover ?
In case you wouldn’t, scroll down to discover the recipe, prepare it and share it with your loved ones!
Chickpeas also known as Garbanzo beans are one of the earliest cultivated vegetables; 7,500 years ago, old-remains have been found in the Middle East (Turkey). They are a good source of manganese, copper, folic acid, calcium, iron and are an important source of proteins and fiber.
Each cup of chickpeas contains 12g of fiber which is half the daily recommended allowance.It provides 296 calories and is low in fat.
Chickpeas’s high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans suitable for individuals with diabetes.
Chickpeas provide saponins; a plant chemical that has been shown to control cholesterol by preventing its absorption and increasing its excretion. It also neutralizes enzymes in the intestines that may cause cancer. And, may boost the immune system and promote wound healing!
Presoak chickpeas during at least 4 hours in order to reduce flatulence-related substances like raffinose and reduce cooking time!
For the dough:
400g boiled chickpeas
200g Gluten Free flour
8 x 50gm Lurpak Butter Blocks
200g brown sugar
1 pinch of salt
150g melted chocolate chips
For the chickpeas chocolate ganache
400g ground boiled chickpeas
juice of half an orange
2 tbsp marmelade
400g melted dark chocolate
Method of Preparation:
1.Preheat the oven to 425 degrees F (220 degrees C).
2.In a large bowl mix with fingertips the 8 x 50gm Lurpak Butter Blocks (left at room temperature for two hours) with the sugar and salt Add the grounded chickpeas knead the dough, add the melted chocolate chips, mix again and finally the gluten free flour and knead the dough with your hands until you get a homogeneous mixture.
3.Shape the dough into a smooth ball and wrap it with a thin kitchen towel and leave it for 30 minutes to 1 hour in a cool place.
4.Transfer two teaspoons of the pie dough into the small pie plate.
5.Start patting and pressing gently with a teaspoon until the pie crust covers the pie plate.
6.Bake the dough in the oven for 15 minutes or until the crust is slightly browned.
7.Ground the ganache chickpeas with the juice of half an orange. Add the marmelade and the melted dark chocolate.
8.Once the pies are cooled, spread a tablespoon of chocolate ganache over each small pie and let it cool at room temperature before serving.
Makes around 60 servings
You can snack on this gluten free desert without feeling guilty! The simple fact of substituting white flour with chickpeas and gluten free flour would increase the fiber and protein content per serving, this would help one feel satiated for a longer period of time and avoid overeating!
*COUNT THE MEMORIES*NOT THE CALORIES*
I would like to thank once again all those who attended this live demonstration and the Hospitality Services team that is behind the yearly great success of Beirut Cooking Festival and Salon du Chocolat!
Dietitian Nicole Maftoum