Day 148.
Check out these delicious curry chickpea muffins! 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
Ingredients
Makes 12 muffins
1 cup chickpeas
1/4 cup veggie stock
1 cups vegetable broth or water
1 teaspoon dry yeast
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon salt
2.5 cups unbleached all-purpose flour or gluten-free flour
Method
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.
Divide dough into 12 pieces and drop into lined muffin cups. Drop reserved chickpeas on top of muffins for topping. Let rise for 15-20 minutes in tin. Meanwhile, preheat oven to 400 degrees Fahrenheit.
Bake at 400 for 20 minutes or until golden and crisp on top.
The Results
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 are 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. So tasty! I cannot wait to have these again…I suppose Mr. Meaty can try some of the second batch. 😉
This post is shared with What’s for Lunch Wednesday and Muffin Tin Monday.
Curry Chickpea Muffins
The crunchy chickpeas and the curry are so perfect together in these curry chickpea muffins. 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.
Ingredients
- 1 cup chickpeas
- 1/4 cup veggie stock
- 1 cups veggie stock or water
- 1 teaspoon dry yeast
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon salt
- 2.5 cups unbleached all purpose flour or gluten-free flour
Instructions
- 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.
- Divide dough into 12 pieces and drop into lined muffin cups.
- Drop reserved chickpeas on top of muffins for topping.
- Let rise for 15-20 minutes in tin.
- Meanwhile, preheat oven to 400 degrees Fahrenheit.
- Bake at 400 for 20 minutes or until golden and crisp on top.
