Chickpea Souffle with Broccoli

 

Hey guys!

I wanted to try and make a souffle out of chickpeas, I was really dubious about whether they would work at all for an egg replacement but I was really shocked to find out they do!

Ingredients 

  • Chickpeas (using the liquid from one tin)

  • Soy Milk (2 tbsp)

  • Black Pepper

  • Self Raising Flour (half cup)

  • Baking Soda

  • Salt

  • Nutritional Yeast

  • Mustard

  • Vegan Cheese

  • Thyme

So the way this works is the chick peas come in a liquid, so not any salty chick peas just the ones in water. When you drain the chickpeas you are left with this gross liquid that I’ve always just immediately disguarded, it’s kind of like egg whites so you can see how this works. Drain it, mix it with the soy or nut milk of your choice and grab a hand blender. You’re going to want to whisk this for about a minute until it’s peaky.

So in a seperate bowl I started to seive some flour, I added salt and pepper and combined, and then whisked fully. I slowly folded the flour into the chickpea mixture and added nutritional yeast for flavour, and a little thyme. These I think held it down a little and I would advise using more whisking to keep the momentum going, or trying things with a lighter touch to them.

I turned the oven onto 160c and popped in some boiling water into a deep oven tray, I then filled rammekins up with the misxture, a touch of mustard seed which you can skin, and then some vegan cheese.

I popped these in the oven and they raised beautifully! I was watching for about ten minutes and in total I think it took twelve, but I had my bead eyes on them just in case of disaster.

So the texture is more denser than egg whites and definitely offers a more omelette replacement than I would have imagined, so this has opened up some possibilities to perhaps make some other dishes that use eggs. I definitely think that I would like twice as much of the chick pea liquid and maybe use two tins worth, and less flour to just make the whole thing lighter, but we can keep experimenting as we go on!

Let me know if you’d try this at home.

 
Joseph HarwoodStaples