Cook chickpeas this way, the result is incredibly delicious! Best chickpea recipe I’ve ever eaten!

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh provides a firmer texture and is higher in protein.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes are lower in sodium and can enhance flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Soak 40g | 1/4 cup raw sunflower seeds in hot water for 10 minutes.

Chop 1 leek or onion.

Add to lightly oiled pan.

Add 2 minced garlic cloves and season with salt.

Sauté over medium heat for 3 minutes.

Add 250g | 3 cups sliced mushrooms and season with 1 tsp ground cumin, 1/2 tbsp ground paprika, and 1 tsp coriander; mix well.

Add 400g | 14 oz can chickpeas with aquafaba (do not drain the water) and cook for 5-7 minutes.

In a blender, add 8.5 oz | 240g silken tofu, 40g | 1/4 cup soaked and drained sunflower seeds, 1 tbsp miso paste, 3 tbsp nutritional yeast (optional), and 2 tbsp lemon juice; blend until smooth and creamy.

Add the sauce to the pan with chickpeas and mix well; cook for 5 minutes.

Slice 4 tomatoes and add to the mixture.

Season with salt and black pepper.

Bake in the preheated oven at 400F | 200C for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary