I loved the Chickpea Bread I made earlier this year and I’ve started trying to make one “Meal Muffin” a week (mainly because the kids love them). So, when it came time to plan this week’s meal muffin, I wanted to do a variation on that bread. These are more like mini bread loaves than muffins. I have high hopes for these tiny meals.
Curry Chickpea Muffins
Makes 12 muffins
1 Tbsp. curry powder
1 tsp. salt
2.5 cups unbleached all purpose flour
Mash chickpeas with 1/4 cups veggie stock. Mash not to a puree, but so there are still some large pieces of chickpea remaining, set aside. Mix remaining ingredients and fold in chickpeas (setting aside a few tablespoons for topping if desired). Knead dough into a ball. Oil a bowl, turning dough ball to coat. Let rise for 1 hour.
Drool. Seriously. I’m not sure any of the 12 muffins will last long enough for my husband to try them. The kids and I ate six of them within the first 20 minutes they were out of the oven. We love these. The crunchy chickpeas and the curry is so perfect together and I love the chewiness of the bready muffins. An absolute hit. I love them warm with a pat of margarine or butter stuffed into the center.