Chickpeas, garbanzo beans, hummus-call ‘em by any name it’s the same bean. It’s a legume that provides you with essential nutrients like iron, folate, phosphorus, protein, and dietary fiber. They’re a great protein replacement for meat or dairy, can be tossed on a salad, and, believe it or not, when ground they can replace flour in baking recipes for nutrient rich desserts.
Kosher status: Raw chickpeas and garbanzo beans are Kosher, as long as there are no additives. Buying canned? Make sure the package has a kosher symbol.
- 1 (14-oz.) can chickpeas, rinsed and drained
- 2 eggs (or 2 chia eggs, see more here)
- 1 teaspoon vanilla
- 1/3 cacao or cocoa powder
- 2/3 cup coconut sugar, sugar, or honey
- 2 Tablespoons coconut milk (or substitute soymilk/almond milk)
- 2 teaspoons baking powder
- ½ cup chocolate chips
- Preheat oven to 350°F and lightly grease 9×9-inch pan or line with parchment paper.
- Add all ingredients to a blender and blend until completely smooth.
- Pour brownie batter into the prepared baking pan and bake for about 30 min, or until brownies test clean when inserting a fork.
- Allow brownies to cool at least 20 minutes before cutting and serving.
Recipe adapted from http://www.theroastedroot.net/dark-chocolate-chickpea-brownies/
Note: The bracha for these brownies is Shehakol as they don’t contain any flour.