Chickpea pie with cocoa
4 servings
140 minutes
Chickpea cocoa pie is a unique treat that combines a delicate texture with a rich flavor. It draws inspiration from Mediterranean cuisine, where chickpeas are used not only in snacks but also in desserts. The addition of black coffee and cocoa gives the pie deep chocolate notes, while spices like cinnamon add a warm aroma. This pie is perfect for those seeking a healthy alternative to traditional baked goods. It is gluten-free and high in protein, making it nutritious and filling. It can be served warm or chilled, and garnishing with fruits or nuts adds elegance to it. A great choice for morning tea or a cozy evening with a cup of aromatic coffee.
1
Prepare chickpeas in advance. Soak chickpeas for 6-8 hours (preferably overnight) in a 1:2 water ratio.
- Chickpeas: 150 g
- Water: 1 ml
2
Boil the chickpeas until cooked (about 1–1.5 hours). Add coffee and water to the boiled chickpeas. Blend the mixture in a mixer until it reaches a smooth puree consistency.
- Chickpeas: 150 g
- Black coffee: 20 g
- Water: 1 ml
3
Place the puree in a bowl and gently mix in the egg, egg white, sweetener (or just sugar, stevia - whichever you prefer), baking powder, and cocoa powder.
- Chicken egg: 1 piece
- Egg white: 1 piece
- Saccharin: to taste
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 40 g
4
Pour the dough into the mold (it is quite liquid).
5
Bake in a preheated oven at 180 degrees for about 50 minutes (until done, when a toothpick comes out dry).
6
Cool in the mold, then turn onto a serving dish. Decorate as desired.
- Cinnamon: to taste