A wonderful feast!
Chocolate chickpea cake!
“You might think I’m a little nuts using chickpeas in this recipe,” writes Goldstein, “but you will not be disappointed by the result. When I first started looking at gluten-free recipes, I came across cakes made with chickpeas and the idea intrigued me enough to give them a try. It took me a while, and many tries to find the right combination of ingredients that would satisfy my taste requirements, and this cake gets high grades. Everyone loves it, and I’m happy to say, it is a ‘piece of cake’ to prepare. You can’t go wrong serving it with homemade whipped cream or vanilla ice cream. This recipe serves 12. Ingredients: 3 cups canned organic chickpeas (garbanzo beans), drained and rinsed; 1 ½ cup bittersweet chocolate chips; 4 eggs; 1 teaspoon baking powder; 2/3 cup raw white sugar; 4 tablespoons unsalted butter; ½ teaspoon vanilla; pinch salt; ½ teaspoon grated orange rind; non-stick spray; (optional) 1 tablespoon cocoa powder and confectioners’ sugar. Equipment: Colander, small microwave safe bowl, food processor or mixer, 10 inch round cake pan, sifter or small toothed colander. Preheat oven to 350 degrees; Grease cake pan with non-stick spray. Dust pan with cocoa powder, if desired. Melt the chocolate chips in a microwave safe bowl for 1 minute at 50 percent power. Stir and continue cooking for another minute at 50% power, or until the chocolate is melted. Place the chickpeas and eggs into the food processor and blend until smooth. Add the baking powder, sugar, butter, vanilla, salt and orange rind into bowl and pulse until the mixture is combined. Pour in the melted chocolate and blend until smooth. Pour batter into prepared cake pan. Bake for 40 minutes. Cool in pan on wire rack for 15 minutes. Loosen sides of cake and invert onto serving plate. Using sifter or colander, dust with confectioners’ sugar just before serving.