Chickpea sticks
Ingredients for 4 servings
- 1 Package can of Bonduelle Vapeur chickpeas
- 70 g fresh cream cheese (Lučina, Gervais, Palouček)
- 1 small carrot (30 g peeled)
- 50 g whole grain spelt flour
- 15 g grated Parmesan
- 1 full tablespoon chia seeds
- 1 teaspoon finely chopped thyme
- 1 level teaspoon smoked paprika
- ½ teaspoon dried garlic
- ½ teaspoon baking powder
- freshly ground black Kampot pepper
- Kampot salt
Dip
- 3 heaping tablespoons curd cheese
- 1 tablespoon chopped chives
- ground black Kampot pepper
- Kampot salt
- optionally garlic to taste
Preparation time: 20 minutes
Baking time: 50–55 minutes
Instructions
1. Drain the chickpeas and let them drain well. Transfer to a blender and add fresh cream cheese. Blend into a puree.
2. Grate the carrot finely and place it in a bowl. Add the chickpea puree, flour, Parmesan, chia seeds, thyme, smoked paprika, garlic, baking powder, freshly ground pepper, and a generous pinch of salt. Mix the mixture thoroughly.
3. Shape the dough on baking paper into a brick shape and then roll out into a rectangle about 5–7 mm thick. During rolling, peel the dough off the paper.
4. Transfer the rolled-out dough with the paper onto a baking tray and cut into strips about 1–1.5 cm thick. If you want longer sticks, there is no need to cut them lengthwise in half; if you want shorter ones, cut them. Do not separate the dough strips from each other.
5. Bake at 180 °C for about 40–45 minutes. Then turn the sticks on the tray and bake for another 10–15 minutes. Let cool after baking.
6. In a bowl, mix the curd cheese, chopped chives, salt, and optionally pressed garlic. Transfer to a clean bowl, sprinkle with pepper, and serve with the sticks.
Enjoy your meal!
Author: Bonduelle
