Month 2 of our Blue Ribbon Blogger Challenge and we are being given some pretty interesting ingredients.
This week, our mystery box contained the following ingredients:
Low GI Sliced Brown Bread
A can of Chickpeas in Brine
A can of Peeled Chopped Tomatoes
Plain Fat Free Yoghurt
My immediate thought when looking at the ingredients was an indian or moroccan type dish, however, not being my favourite cuisine, I do not have any of the additional spices (turmeric etc) to accompany the other ingredients.
The cumin and added smoked paprika are beautiful earthy smokey flavours. The fresh coriander and yoghurt balance the dish by adding a light and fresh flavour.
I decided on a Chickpea Stack atop a crostini because I always find it very pretty to photograph and I love the elements of a stacked meal – flavours layered upon flavours. The Aquafaba foam is a whimsical element that I loved.
This meal is another great vegetarian option and with a few small moderations, it becomes an easy Vegan meal.
Chickpea Stack with Aquafaba Foam
Recipe for 2 as a light meal
4 slices of low GI sliced brown bread – cut into shapes with a cookie cutter (1 or 2 day old bread is best) (Vegans: substitute vegan friendly bread)
5ml crushed garlic
approx 45ml olive oil
approx 15ml butter (Vegans: omit butter, olive oil will work just fine)
1 can of chickpeas – drained but keep the brine aside to make your Aquafaba foam
1 can of peeled chopped tomatoes – drained
1 tub of plain fat free yoghurt (Vegans: Substitute dairy free alternative)
Cumin to taste
Smoked Paprika to taste
Ground Black pepper to taste
Fresh chopped coriander
Preheat your oven to 230 degrees celsius.
Blot your drained chickpeas with a paper towel. Toss in a bowl and coat with about 15ml of olive oil, smoked paprika to taste and ensure chickpeas are well coated.
Place in a baking tray or sheet and roast for 30-40 minutes or until golden brown.
I lightly blitzed the roasted chickpeas in a blender, just enough to give a very rough texture. Alternatively you can leave them whole.
Add cumin spice to your chopped tomatoes and keep aside.
Add chopped coriander to yoghurt and keep aside.
Preheat oven to 170 degrees celcius.
In a saucepan add 30ml olive oil, 5ml garlic and pepper to taste. gently heat until butter is melted.
Lay your bread slices on a baking tray and slowly drizzle the melted butter mixture over the bread.
Pop into the oven to toast for about 15 minutes.
Interesting fact: Aquafaba can be used as an egg white substitute for vegans and is perfect for meringues, tarts, homemade mayo and more. Visit www.aquafaba.com for more information.
In a deep bowl, add a quarter of the reserved juice drained from the can. Using an electric beater, mix until slightly stiff, but fluffy foam begins to form (if you mix too much eventually it forms stiff peaks)
The slight saltiness is perfect for a savoury meal as there is n need to add more salt.
Time to plate up!
On a plate with your crostini, you are going to add your chickpeas. Add approximately 2 tablespoons of the yoghurt mixture to the chickpeas to bind it and spoon onto crostini.
Add your tomato mix on top of the chickpeas. (If you have left your chickpeas whole, add tomato first, then the chickpeas)
Spoon some yogurt/coriander mix over the top.
Drizzle with some olive oil if you like.
Add a spoonful of aquafaba foam and top with some chopped coriander.
Serve with a light salad and a glass of Pinot Noir and you have yourself a quick and easy, protein packed meal.
We were filmed for this month’s challenge and it was a very fun & interesting day of camera angles, continuity and lights.
As I have stated often before, I am not the cook of our blogging duo – that is Claudz’s talent – I am the foodie who prefers to eat out.
Trying to decide what to cook and concentrating while cooking is difficult enough as it is without having to remember to speak aloud for the camera!
At the end of the day, I was more nervous about how the meal was going to turn out than actually being on camera.