Chocolate chickpea pudding
LEVEL: Advanced
INGREDIENTS
SERVES 41 x 400g can chickpeas in water (without any added salt), drained and rinsed
400ml almond milk
1 tbsp cocoa or carob powder
50g clear honey
3 small sheets of gelatine (see tip)
100g whole almonds, toasted and roughly chopped
125g dark chocolate (50-70 per cent cocoa solids, dairy-free), broken up carob molasses, to serve (optional)
METHOD
A simple rich dessert that I serve like a panna cotta, upturned on a small plate. Chickpeas add a rich flavour without the need for eggs and if you make it with almond milk you have an impressive dairy-free dessert. One of the flavours I miss from Lebanon is carob, and if you can find carob powder then do use it. Also, carob molasses spooned over the top before serving makes it even better. Make these a few days in advance for an even easier dessert.
Put the chickpeas and almond milk in a saucepan, bring to the boil, then turn the heat off. Stick the lid on and leave for 15 minutes to infuse. Put the mixture in a blender with the cocoa and blend until utterly smooth. Pour the mixture back into the same pan, mix in the honey and bring to the boil, stirring often, then remove the pan from the heat. Soak the gelatine sheets in cold water for 2-3 minutes until they barely soften, then lift out of the water and stir them into the chocolate mixture. Add the almonds and chocolate then stir very well until the chocolate has melted. Lightly oil six 200ml ramekins or timbales. Spoon or ladle the pudding mixture into the moulds and leave until cold then chill for 2-3 hours until firm.
To remove the puddings, dip the moulds in boiling water for a few seconds, then turn out on to plates. Drizzle with carob molasses before serving, if using.
MY SECRET
if you want to make this without gelatine, Just leave it out – the mixture won’t be set so you won’t be able to turn the puddings out, but they’re just as good served as you would petit pots au chocolat.
