If you’re familiar with my blog then you’ll know I’m a big fan of sneaking veg into recipes anytime I can, so you shouldn’t be surprised by the sound of a chickpea pudding, this one really works thanks to the strong flavours of PB & J, which is a classic itself but is given a healthy makeover in this recipe.
For the “jelly” in this recipe I used a fruit only sweetened jam and combined it with some high oleic peanut butter, which is a type of peanut that has a higher monounsaturated fat profile (similar to avocados!) which is healthier for the heart and also means they’re more stable during heating and won’t go rancid as quickly, plus it tastes amazing and really helps make the chickpeas taste delicious too!
This is such a nourishing, yummy recipe that although I called it a “pudding” I often have it for breakfast, hehehe, gives you something to get out of bed for!
Recipe (serves 1)
1 small can cooked chickpeas, drained
30g peanut butter
1 Tbsp jam (I used Meridian)
splash of water
optional: 1/3 tsp ceylon cinnamon
Simply drain and rinse the chickpeas, if desired, for a slightly warm pud/you feel it helps with digestion you can add the drained chickpeas to a bowl, cover with water and microwave for 1 minute
Add the drained chickpeas and peanut butter (and cinnamon if using) to a small food processor along with a splash of water to help thin it out then blend until smooth
Scoop out into a bowl then stir through your jam and dig in!
Make sure to tag me if you make this recipe, I’d love to know what everyone thinks of chickpeas for breakfast, or you can leave me a comment below.
For more bean inspired recipes check out my bean blondies