Chocolate Mousse with Chickpea Brine (no kidding)

Chickpeas are my legumes of choice! Chickpeas are some of the earliest cultivated legumes and are as versatile as they are delicious! My “go to” snack is a bowl of oven roasted chickpeas with sesame seeds and a splash of soy sauce. So savory - yum - and so much healthier than a bowl of chips! Imagine my surprise upon learning (life hack research à la the internet) that the brine from a can of chickpeas can be whipped to a delightfully fluffy “meringue” . No egg whites, dear vegans — just fluff. Add a little melted dark chocolate and — voila! — you’ve got a perfect chocolate mousse!

CHICKPEA BRINE CHOCOLATE MOUSSE

One can (15.5 oz./439 g) Chickpeas (Garbanzo Beans)

1 cup (2.5 dl) melted dark chocolate

Drain one can of chickpeas through a sieve into a mixing bowl. Save the brine for the mousse and the chickpeas for fabulous gluten free crackers. Recipe to follow.

Using a stand mixer (works best but you can always use an electric beater and lots of arm power), whip brine until fluffy — 6-8 minutes or 10-12 minutes by hand.

Melt one cup (2.5 dl) of your favorite dark chocolate ( 86% or plus cocoa) and let cool.

Carefully scoop the melted chocolate mixture into the chickpea “meringue” and stir with a spatula.

Pour into your favorite cups and top with berries and/or pistachios. Or anything that strikes your fancy.

It’s definitely love at first bite and completely dairy/gluten free! For a vegan alternative, use vegan chocolate.

Chocolate “Chickpea Brine” Mousse with Crushed Espresso Beans

Now for those leftover chickpeas . . .

Toss them into your food processor and add the following:

2/3 cup (roughly 1 1/2 dl) gluten free oats

1/4 cup (roughly 1/2 dl) golden flax seeds

1 TBS. Psyllium Husk Powder (fiberhusk)

1/2 cup (1 dl) boiling water

1/4 cup (1/2 dl) olive oil

Process until you have an ugly clump of dough. Sorry, I’m not going to sugarcoat it —the dough isn’t aesthetically pleasing! But don’t despair; you’re going to love the finished product!

Crank up your oven to 350°F (175°C).

Divide the dough into two parts.

Roll out each piece between two sheets of parchment paper and place on baking sheets.

Sprinkle sesame seeds and salt flakes over each piece.

Cover with parchment paper and give them a roll with your rolling pin.

Using a serrated knife, cut the dough into pieces or strips.

Pop the baking sheets into the oven and bake for 35-40 minutes or until crispy.

Let ‘em cool and serve them with anything! Or eat them as they are! They make a wonderful host/hostess gift as well.