Savoury chickpea muffins with harissa

Chickpea muffins with harissa

I’ve decided to take a little break from my sushi course (though I promise to continue it!) in favour of some home-baking. Savoury muffings (like these cornbread muffins with walnuts and sage I’ve posted before) are one of my favourites treats from the oven – they are easy and fast to make, perfect for a packed lunch and keep well in the freezer, so don’t be afraid of making a big batch ahead. These chickpea muffins where inspired by me stumbling upon a glas of harissa in the pantry and thinking about what to use it for. And since I had just run out of savoury muffins… I use dried chickpeas for this recipe, though if you want to save some time you can use canned ones instead – just remember they’re way more expensive! 

You need:

  • 100g dried chickpeas
  • 100g wholemeal flour
  • 100g plain wheat flour
  • 250ml water
  • 50 ml olive oil
  • 1 1/2 teaspoons baking powder
  • 3 pickled roasted red ball peppers
  • 1 tablespoon tahini
  • 1-2 tablespoons lemon juice
  • 1-2 teaspoons harissa (depends on how hot the harissa is – you don’t want the muffins to get to spicy!)
  • 1 teaspoon cumin
  • 1/2 teaspon cinnamon
  • 1/2 teaspoon salt
  • 1 clove of garlic

Soak the chickpeas in plenty of water overnight. Use fresh water on the next day to cook them for about one hour or until tender. Do not add any salt to the water as this will prolong the cooking time!

Drain the chickpeas and let cool to room temperature. Blend the chickpeas with the ball peppers, olive oil, spices, harissa, garlic and tahini until smooth. In a big bowl, mix both kinds of flour with the baking powder and stir in the chickpea mixture. Add the water to get a smooth dough.

Slightly grease a non-stick muffin tray with vegetable oil or line with paper muffin cases. Preheat the oven to 180° C. Spoon the dough evenly into the muffin tray and bake for 15-17 minutes. Remove the tray from the oven and leave for five minutes before taking the muffins from the tray. Best enjoy while they’re still warm.

Note: This recipe makes 12 normal-sized muffins. Serve with a light salad or enjoy as a hearty snack.


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