Chickpeas on toast

Right, the first Speedy Veganzales meal I’ll be posting is a variation on an old classic: beans on toast. I could be really cheeky and post a recipe to that. But I think I can do slightly better than a can of beans and some toast. So, I’ve decided to mix it up and make my own recipe for all you chickpea fans out there. I mean let’s be honest, do you even know what bean is in baked beans? I sure don’t. But chickpeas are the coolest of the beans anyway (assuming they are beans… again I don’t know).

As mentioned with the intro post to Speedy Veganzales, this meal is going to be quick and easy to make, as well as tasty and nutritious. Chickpeas provide a great dose of the fabled vegan protein, so eat ’em up if you want big vegan guns. The meal provides both carbs and protein, so should keep you energised and full for a while. It is perfect for any time of the day: breakfast, lunch, or dinner.

Will Serve

2 (or just 1, if you’re me…)

The Recipe

You will need:

  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • 2 teaspoons of olive oil (10ml)
  • 2 teaspoons of tomato puree (10ml)
  • Half a tablespoon of paprika (preferably smoked)
  • A pinch of salt
  • 1 teaspoon of demerara sugar
  • 1 teaspoon of turmeric
  • Half a teaspoon of ground black pepper
  • A pinch of cayenne chili pepper
  • 4 slices of bread
  • Vegan margarine/spread

The method

  • Firstly empty your cans of chickpeas (including the water) and chopped tomatoes straight into a saucepan. Stir this together and then add the olive oil and tomato puree and begin to heat the mixture on the hob on a high heat.

  • Stir the mixture whilst heating it. Add the paprika, sugar, salt, turmeric, black pepper, and chili pepper whilst doing this, one at a time, stirring each one into the mixture as you do so. Continue stirring and as the mixture starts to bubble and boil turn it down to a medium heat.
  • Continue stirring, ensuring that there is constant evaporation as the mixture needs to thicken up. After about 15-20 minutes total time over the heat, it should be ready. At this point put the mixture on a low heat. Toast your bread and spread is generously with margarine before putting it on a plate.

    • Scoop the mixture and place it over the toast. Give it a minute before tucking in, as the juices will run into the bread a little. Enjoy!

      Note: This meal is a little spicey. It’s not too much but it has a bit of a kick. If you want a more authetic baked beans style flavour then put the sugar up to half a tablespoon, whilst removing the chili pepper and lowering the paprika to one teaspoon. Or just use baked beans…

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      4 responses to this post.

      1. This looks DELICIOUS!

        Reply

      2. Posted by flouncel on February 22, 2011 at 9:40 pm

        Thank you Emily! May chickpeas on toast keep you satisfied for breakfast, lunch and dinner!

        Reply

      3. Posted by Megan on March 2, 2011 at 12:31 am

        How big is the “tin” of chickpeas and tomatoes that you used? Those come in ~15 oz cans here.

        Reply

      4. Jocuri Hoteluri

        Hello, yes this post is really good and I have learned lot of things from it concerning blogging.
        thanks.

        Reply

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