+GF
I love to shove these little guys in a pita bread with lots of raw veggies and some dressing, or even between two slices of sourdough bread! They’re a great way to boost flavor and protein intake. They don’t tend to roll out as you eat, provided you squish them a bit with a potato masher or a fork before placing them in or on the bread. —CS
SERVES 3
1½ cups (256 g) cooked chickpeas
2 tsp (10 ml) toasted sesame oil
2 tsp (10 ml) tamari
1 tsp curry powder
1 tsp gochugaru (Korean red chile powder)
1 tsp tomato paste
½ tsp coarse kosher salt
¼ tsp ground ginger
½ jalapeño pepper, trimmed, cored, seeded and minced (optional)
1 small shallot, minced
Preheat the oven to 425°F (220°C). Line a 9-inch (23-cm) square pan with parchment paper. Toss all of the ingredients in a bowl, and place them evenly in the prepared pan. Bake for 20 to 25 minutes, until shrunken a bit and dry but not burnt. Serve immediately or at room temperature. They tend to have even more flavor when eaten at room temperature.