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-ounce can chickpeas, rinsed and drained
2 eggs (or 2 chia eggs, see more: http://www.ou.org/life/food/chi-chia-seeds-kosher-healthy-easy)
1 tsp vanilla
1/3 cacao or cocoa powder
2/3 cup coconut sugar, sugar, or honey
2 tbsp coconut milk (or substitute soymilk/almond milk)
2 tsp baking powder
½ cup chocolate chips
1. Preheat oven to 350 degrees F and lightly grease 9″ x 9″ pan or line with parchment paper.
2. Add all ingredients to a blender and blend until completely smooth.
3. Pour brownie batter into the prepared baking pan and bake for about 30 min, or until brownies test clean when inserting a fork.
4. 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 brocha for these brownies is She’Hakol as they don’t contain any flour.