wheat and gluten free Archives

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Green salad with goat’s cheese

Potato salad

Batata harra (chilli potatoes)

30 minutes

Great value

Tomato salad with chilli crisp

10 minutes

Salad recipes

Curried leg of lamb

2 1⁄2 hour

Dark chocolate chickpea cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

400 g can chickpeas
1⁄2 cup plus 2 T grapefruit juice
4 free-range eggs
130 g sugar
75 g cocoa powder
2 t baking powder
1 t bicarbonate of soda
a pinch salt

For the icing:

250 g butter
65 g icing sugar
1⁄2 cup chickpea brine
a pinch salt
100 g pistachios, blended, plus extra to decorate

Method

1. Preheat the oven to 180°C and grease a 21 cm springform cake tin. Blend the chickpeas with half their brine, reserving the rest. Combine with all the remaining cake ingredients, taking care not to overmix.

2. Pour the batter into the tin and bake for 40–45 minutes, or until a skewer comes out clean. Cool on a wire rack.

3. To make the icing, beat the butter with half the icing sugar until slightly pale using an electric beater. Add the remaining icing sugar. With the mixer running at high speed, slowly add the reserved chickpea brine. Add the salt and mix for a further 5 minutes. Fold in the pistachios. Decorate the cooled cake with the pistachio cream and remaining pistachios.

Browse more budget bean recipes here.

Photographs: Jan Ras
Food assistant: Leila-Ann Mokatedi

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Batata harra (chilli potatoes)

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Dark chocolate chickpea cake

Dark chocolate chickpea cake

Ingredients

Method