Chickpeas with dark chocolate the amazing sweet snack for a healthy treat
Some time ago some controversy jumped on networks when a nutritionist shared that her son liked to eat chickpeas, waking up very negative reactions. The rejection is motivated by our preconceived ideas as if the legume could only be taken in the food in the form of cooking. This recipe for chickpeas with dark chocolate comes to demolish those false myths a little more.
Chickpea has a fairly neutral taste that adapts to a thousand preparations. Roasting it to give it a very crunchy texture we get a snack or snack of the healthiest, and we can give it a sweet tooth for those looking for an occasional treat that is also nutritious. The result will surprise and conquer the true lovers of good intense chocolate.
We already know the healthy properties of chickpeas and legumes in general, and why we should increase their weekly consumption. The versatility of chickpea is offered to present it in very different ways that facilitate its incorporation into our daily menus, also in the form of flour.
Dark chocolate, consumed in moderation and always choosing a high percentage of cocoa and the minimum sugar, also has good properties. Preparing this sweet homemade snack we make sure we have a sweet snack at home that can help calm the anxiety, cope with the diet or simply give us a pleasant treat, perfect to drink with coffee.
Another advantage of using good intense chocolate is that we will get used to less sugary sweets, lowering the tolerance or threshold of sweetness to which we tend to be habituated. Leaving sugar and sweeteners aside we get to enjoy the purest and authentic taste of good products, and that is why it is worth investing in good quality chocolate.
For 6 people
- Cooked chickpeas canned400 g
- 1 teaspoon ground cinnamon (or to taste)
- 1/2 teaspoon vanilla powder (or to taste)
- 70% minimum dark chocolate120 g
How to make chickpeas with dark chocolate
- Total time55 m
- Elaboration5 m
- 50 m cooking
- 1-hour rest
Preheat the oven to 180ºC and prepare a suitable tray. Drain the aquafaba liquid from the chickpeas, if we use canned food, and store it for possible uses, if we want to take advantage of it. Rinse the leg under the tap in a strainer, and drain well.
We can remove the skin to achieve a more homogeneous and crunchy texture; It is an entertaining task, but easy, and in a company it takes nothing. Once ready, mix in a bowl with ground cinnamon and vanilla powder, or other pastry spices to taste.
Spread on the tray in a single layer and toast at a medium height for about 40-50 minutes, stirring occasionally. If they start jumping too soon, lower the oven temperature. Remove and reserve.
Prepare a tray or dish with clean nonstick baking paper. Melt the chocolate in the water bath until it is well homogeneous and smooth, soft, trying not to introduce air. Add the chickpeas and stir gently to cover them well.
Distribute in the tray forming small piles, to make “chocolates”, or throwing them in a single layer if you prefer to have loose units. Let cool until they dry completely and the chocolate has solidified.
How to accompany chickpeas with dark chocolate
As a good sweet snack, these chickpeas with dark chocolate do not really need much accompaniment, and they are thinking to take between hours or when we notice that we lack energy but we want to avoid the vending machine. However, I would advise serving them on the desktop with coffee; An aromatic espresso combines wonderfully with good dark chocolate.