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Chickpea Cups

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Ingredients

Units Scale
  • 2 1/2 cups garbanzo bean flour (also called besan flour)
  • 1 cup mushrooms (sliced)
  • 1/2 cup leek (can sub onion) (rinsed and sliced*)
  • 1 medium tomato (diced)
  • 1 medium carrot (diced)
  • 1 3/4 cup water
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 tsp masla powder
  • 1/2 tsp turmeric powder
  • 2 tbsp nutritional yeast
  • 1/2-1 tsp kosher salt (to taste)
  • 1 tbsp chia seeds (optional, helps with binding)

To Serve

  • avocado slices
  • cilantro

Instructions

  1. Preheat oven to 450°F. 
  2. Add garbanzo flour to a large mixing bowl. Add water and whisk until smooth with no lumps.
  3. Add spices, chia seeds, and veggies. Mix well. Batter may be a little runny, that's fine.
  4. Spray a muffin pan with non-stick spray. Spoon mixture into pan (using a 1/3 cup works well for this) filling to the top. Tap everything down with spoon/measuring cup.
    Note: the batter sometimes runs to the bottom, so you may have to go through once all the veggies are scooped out and add the batter to cups that still need some. 
  5. Bake for 13 minutes. 
  6. Rotate pan, and bake for another 13 minutes. Test to see if the mixture is cooked by sticking knife into the muffins in the middle of the pan, making sure there is no runny residue left behind on the knife (a little sticky cooked mixture may stick, that's fine). 
    **if not fully cooked, cook in 5 minute increments until knife comes out with no runny residue. 
  7. To serve: top with avocado and cilantro or whatever sauces you prefer!
  8. Let rest for 5 minutes before removing from pan.

Notes

*leeks have sand in them sometimes. To wash it out cut the leek in half (lengthwise) then rinse it under water, getting water into each groove.

Lasts in fridge one and a half weeks. These freeze well - allow them to thaw overnight before consuming.

Find it online: https://modernhomecook.com/vegan-breakfast-egg-cups/