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  • Hey guys, salut, it's Alex! So today it's part three, the final part of 12 creative recipes using only:

  • a can of chickpeas.

  • If you missed part one or part two, please hit the link now to catch up.

  • The main goal here is to inspire you and to give you confidence to cook even with super basic stuff.

  • That being said, let's begin!

  • Chickpea Water Chocolate Mousse:

  • In a thoroughly clean bowl, squeeze a fresh lemon.

  • Nothing like the genuine freshness of a fruit.

  • Add chickpea water from a can.

  • Whisk it on low speed first, but as soon as it gets foamy, increase the speed to its maximum.

  • Gradually add three tablespoons of sugar to firm it up.

  • After 6 to 8 minutes, you should get firm peaks.

  • In a bowl, add a 100g of dark chocolate, roughly chopped.

  • Let it melt in the microwave 30 seconds at a time.

  • First, add a pinch of salt and a tablespoon of cocoa powder.

  • And then gradually incorporate four spoonfuls of chickpea mousse in the melted chocolate.

  • It will loosen it up.

  • Then, dump the rest of the mousse into it.

  • At this stage if you mix it, you will ruin the fluffiness so instead, fold it gently.

  • Get it in the fridge overnight.

  • It's sweet and light, but it's very intense.

  • First because of the chocolate and cocoa powder, but also because it's full of air.

  • And so really effective to carry the flavors up to your nose.

  • Crushed almonds and finely chopped mint leaves can't do anything wrong.

  • Chickpea Socca, a thin unleavened baked chickpea pancake.

  • Auper traditional in France, also very famous in Italy for example, where it's known as "Farinata".

  • It's classically made with chickpea flour but with a bit of imagination and low expectation, let's be honest,

  • you can make it with canned chickpeas.

  • In a blender, add one can of chickpeas without the juices, three tablespoons of cornstarch,

  • three pinches of salt, a drizzle of olive oil, and gradually add water until you get a thick pancake batter.

  • Add a few drizzles of olive oil to an oven tray and place it in the oven at a high position, about 15cm away from the top.

  • Let it heat for 5 minutes or until it gets real hot.

  • Carefully get it out and spread the batter into a thin layer.

  • Back in the oven it goes for 10 minutes, 15cm away from the grill to cook it through

  • and 5 minutes, 5cm away from the grill in order to get beautiful charred marks on top.

  • To be honest, it's a bit different from traditional Socca but it still is very good!

  • And it stands somewhere between oven fries and cornbread.

  • Here is a quick info: on my patreon page, you will find all those recipes in a pdf, printer-friendly, ready-to-download format.

  • But also for the biggest supporters, you will find those stickers which I call "Tasty Cheat Sheet".

  • No, no, wait a minute, "Tasty Cheat Sheet".

  • This one is about how to make flaky pie dough. I mean, it's a cheats on it.

  • Halabessa:

  • Now this is definitely out of my comfort zone. Halabessa is known as "Hommos Sham",

  • is a popular Egyptian street food, which in fact is a bit more complex

  • than my, you know, over-simplified and shamefully-easy-to-make recipes.

  • However, I just did that to get you started.

  • In a saucepan over a medium heat, add a can of chickpeas without the juices.

  • add 2 cloves of garlic, gently crushed.

  • [INSTANT BASHING]

  • 2 quarters of a red onion,

  • 3 bay leaves, 3 sprigs of thyme and a big squirt of tomato paste,

  • half a teaspoon of cumin powder or a teaspoon of cumin seeds, finely ground.

  • half a tomato, nicely diced.

  • now cover with 2 cups of water and bring that to a boil.

  • then, reduce heat to a bare simmer, let it cook for about 30 minutes.

  • before serving, season with salt, pepper, chili and a squeeze of lemon.

  • it's traditionally served hot in a glass but as it's already a cheats on the authentic recipe,

  • i bet it would be nothing but splendid almost frozen on a hot day.

  • if you think you have one recipe that is painfully missing in my selection,

  • then please, by all means, share it in the comments down below so that everyone can enjoy it.

  • Chickpea Falafels.

  • it's clearly my favourite recipe so far.

  • those REAL falafels- stop immediately! authentic falafels can't be made with canned chickpeas!

  • never!

  • period!

  • ever!

  • period!

  • okay... no problem. open a CAN OF CHICKPEAS and drop the CANNED CHICKPEAS without the juices in a food processor.

  • add half an onion, roughly chopped.

  • 2 cloves of garlic.

  • 2 tablespoons of flour, 2 big pinches of salt,

  • 1 teaspoon of baking powder,

  • now let's bring in the spices, you can use powdered versions anytime.

  • but if you have a pestle and mortar, then please by all means use it.

  • if you are really into spices, then i can only advise you to go and watch my series about spices,

  • called MUNDUS AROMATICUS.

  • 1 teaspoon of black peppercorns, 1 teaspoon of cumin seeds, 1 teaspoon coriander seeds.

  • bash it and add it with the mix.

  • out of the food processor, add a handful of roughly chopped herbs like parsley, mint or coriander.

  • or like i did, just use a mix of all 3.

  • deep or shallow fry them at 180 degrees Celsius or 360 degrees Fahrenheit,

  • in small batches for about 4 to 5 minutes or until they get golden brown.

  • pat them dry thoroughly on kitchen paper and let them cool down.

  • I'm making a quick salsa just to cut through the fattiness of this dish.

  • quickly dice tomatoes, zucchini, pickled cucumbers and red onions.

  • on the side, mix mayo with pickling juice and sriracha sauce.

  • crispy, fluffy, rich but you know, well balanced because of that crunchy salsa.

  • I'm not kidding, this is one of the best falafels i've had in a million years.

  • [cute laughter]

  • it can't possibly be wrong, mighty Alex!

  • anways, they're very good!

  • guys, i'm a bit sad because basically it's the end of that mini series about canned chickpeas.

  • truth be told, it's been an absolute joy for me to share those recipes with you

  • and to show you that, once again, good cooking doesn't necessarily involve expensive and fancy ingredients

  • also for me, it's been quite challenging and interesting to bring in some unusual dishes in the game.

  • if you liked the whole series, please give it a thumbs up, like it and share that over all your social accounts.

  • as always, don't forget to tag me in and use the hashtag #spreaditlikebutter.

  • last, people click subscribe because i make new videos every week and it's always always about food, of course

  • it's also about inspiration and creativity.

  • peace! byebye! salut!

Hey guys, salut, it's Alex! So today it's part three, the final part of 12 creative recipes using only:

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罐裝鷹嘴豆法拉菲,巧克力慕斯,法式蘇卡和埃及哈拉貝沙。 (Canned Chickpea Falafels, Chocolate Mousse, French Socca & Egyptian Halabessa)

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    林宜悉 發佈於 2021 年 01 月 14 日
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