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Healthy Chickpea Brownies

  • ½ Cup maple syrup
  • 1½ tbsp coconut oil
  • ¼ Cup Oat flour
  • ½ teaspoon vanilla
  • 1 flax egg
  • ¼ Cup almond flour
  • 1¼ Cup Mrs. Bean’s Chickpea / Kabuli Chana
  • 4 tablespoon cocoa powder
  • ½ Cup chopped walnuts
  • ½ Cup chopped dark chocolate
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ Cup almond butter / peanut butter / nut butter of choice
  • Preheat your oven at 180 degree Celsius and line an 8x8 inch baking pan with parchment paper.
  • Blend chickpeas, nut butter, coconut oil, maple syrup and vanilla in a food processor.
  • Now add the almond flour, oat four, cocoa powder, salt, baking soda and baking powder. Blend this mixture with the wet ingredients.
  • Stir the batter to mix well.
  • Add in the walnuts and dark chocolate chips.
  • Stir and add the mixture to the baking pan and extra chopped walnuts and chocolate chips if desired.
  • Bake for 20- 25 mins at 180 degree Celsius.
  • Enjoy.

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Hummus

  • 1½ Cup Mrs. Bean’s Chickpea / Kabuli Chana
  • ¼ Cup roasted tahini
  • 2 garlic cloves, roughly chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon salt
  • ½ cup water
  • Combine tahini and olive oil in a food processor until its smooth.
  • Add the garlic cloves, chickpeas, water, lemon juice and salt to the processor and blend until smooth.
  • Add more salt or lemon juice according to preference.
  • Serve and add paprika, tossed pine nuts, a swirl of olive oil and chopped coriander.
  • Enjoy with some Falafel, pita bread!

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White Peas Chaat

  • 1 Cup Mrs. Bean’s white peas (soaked)
  • ½ cup mashed potato
  • 1 tsp ginger garlic paste
  • ½ tsp mustard seeds
  • ½ tsp fennel seeds
  • 1 finely chopped onion
  • 2 finely chopped tomatoes
  • 1 tsp chili powder
  • 2 tsp peanut oil
  • ½ tsp black pepper
  • 1 tsp chaat masala
  • Salt to taste
  • 4 tbsp sweet tamarind chutney
  • 4 tbsp mint / coriander chutney
  • Crushed puri
  • Wash and soak dried white peas overnight.
  • Soak the peas in fresh water with salt and pressure cook it for 4 - 5 whistles.
  • In a pan add oil, fennel, mustard seeds ginger garlic paste in the pan and ate for a minute.
  • Then add chopped onions and tomatoes, add salt to taste along with chilli powder, chat masala, mashed potato and mix well.
  • Add the white peas, crushed puri, mint / coriander chutney and tamarind chutney to the mixture.
  • Mix all the ingredients together garnish the chaat with chopped coriander, lemon juice, chaat masala and a bit of sev. Your white peas chaat is now ready to eat.

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Black eyes peas curry

  • 1 Cup Mrs. Bean’s black eyed peas (soaked)
  • 1 cup chopped tomatoes
  • ½ cup chopped onions
  • 2 garlic cloves
  • 1 bay leaf
  • 2 cloves of cardamon
  • 1 tsp chopped ginger
  • 1 tbsp peanut / sunflower oil
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • ½ turmeric powder
  • ½ tsp coriander powder
  • Salt to taste
  • In a pot add oil and once the pan is hot enough, add the bay leaf, cardamom, chopped ginger and cloves.
  • Cook the finely chopped onions and cook them until transparent. Then add puree your tomatoes and add them to the pot.
  • Cook it for 5 mins and add cumin powder, turmeric powder, chilli powder, coriander seeds powder, salt and mix it well.
  • Cook the soaked black eyes peas in a pressure cooker.
  • Mix well with the tomato gravy and coat all the black eyed peas evenly.
  • Add some chopped coriander to garnish the curry and it is ready to eat!

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Rajma Kebabs

  • 1 Cup Mrs. Bean’s Rajma / Kidney Beans (soaked overnight)
  • 1 chopped onion
  • 1 chopped tomato
  • 2 chopped green chillies
  • ¼ cup chopped peanuts
  • 1 tbsp chopped coriander leaves
  • 1 tbsp besan
  • 1 tsp red chilli powder
  • 1 tsp lemon juice
  • Salt for taste
  • Soak the rajma in water to peel the skin. Then grind the kidney beans into a smooth paste.
  • Add the tomatoes, onion, lemon juice, coriander leaves, coriander powder, chopped peanuts, salt, chilli powder, green chillies and besan to the paste.
  • Now mix everything and form it into a dough.
  • Make small tikkis out of this dough.
  • Shallow fry the kebabs in peanut oil until they turn golden brown.
  • Your rajma kebabs are now ready to eat! Serve it with some pudina chutney.