Like most of the rest of the country we are getting a bit cheesed with the cost of animal-sourced food products. Including cheese! So every now and again I go vege – although Jean isn’t as keen on that as I am, to be fair. Me, I like legumes. Yesterday I reached for the lentils and half a leek , some ‘shrooms, chili, garlic and a few other bits of detritus outta the garden, parsley, fennel, basil and so on. Smashed it all together and was going to fry it as patties or mock-turkle hash-browns, but in the end baked it as a loaf as a healthier option. Mighty fine damn splendid so it was.
While that was going on I had a heap of chickpeas in the pressure cooker for today, thinking mebbe baked beans today. Chickpeas are better even than Haricots (or Navy Beans as Bin Inn and the Goddams** call them). Reason being? Chickpeas taste amazing, and create a lot “less wind in the south”. Any hoo, anyhoo, tonight they, an onion, some garlic, olive oil and some Roma tinmatoes and a small chili got dished up with toast. Boy oh boy! was that little chili violent. We’ve both got nice clean sinuses and tingly lips after gnawing through that lot.
Which still left me with about 100 grams of cooked chickpeas. Add 20 grams cocoa, squeeze of Cockie’s Joy, two eggs and blitz. Divide between two ramekins, top with sultanas and chocolate drops, NUKE
Individual Chocolate Self Saucing Puddings
**
Does the self styled “Secretary of War” Kegsbreath feed his soldiers Navy Beans?
All recipes sound great but remind me not to get down wind of either of you.Did I tell you of my friend’s mother who did not eat Polo mints as she said the hole in the middle of the mint gave her wind?
So, we’re probably likely to try this, but Michelle suggests using the aquafaba from the chickpeas to make a meringue to go on top…