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Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

Avocado recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

Moroccan roast veggies with chickpeas

Chickpea recipes

Moroccan roast veggies with chickpeas

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Chicken dumplings on baked chickpeas

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Chicken dumplings on baked chickpeas

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Roast sweet potato with crispy harissa chickpeas

Chickpea recipes

Roast sweet potato with crispy harissa chickpeas

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Spicy chicken and chickpea roti

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10 minutes

Boerewors-and-chickpea stew

Chickpea recipes

Boerewors-and-chickpea stew

45 minutes

Chickpea kofta korma

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Chickpea kofta korma

45 minutes

Easy hummus – two ways

Chickpea recipes

Easy hummus – two ways

45 minutes

Moroccan chickpea flour tart (Kalinti)

Chickpea recipes

Moroccan chickpea flour tart (Kalinti)

45 minutes

Butternut soup with chorizo, chickpea and feta topping

Cheat recipes

Butternut soup with chorizo, chickpea and feta topping

10 minutes

Chickpea Scotch eggs

Chickpea recipes

Chickpea Scotch eggs

30 minutes

Versatile vegan chickpea butter

Chickpea recipes

Versatile vegan chickpea butter

20 minutes

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Versatile vegan chickpea butter

By Abigail Donnelly

Serves 4 -6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

1 - 2 400 g cans chickpeas, drained
maple syrup, to taste
lemon juice, to taste

Method

1. Preheat the oven to 180°C. Mix the chickpeas and maple syrup.
2. Place on a baking tray and roast for 20 minutes. Blend with the lemon juice.
3. Eat on raisin toast, use to ice cakes, or stir through roast cauliflower.

Cook's note: Makes 2 cups of butter.

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