Moldovan Chickpea Pudding
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
1 cup pudding
- Serves:
- 1
ingredients
- 236.59 ml precooked chickpeas (cold or warm, your choice) or 236.59 ml garbanzo beans (cold or warm, your choice)
- 14.79 ml honey
- 29.58 ml plain yogurt or 29.58 ml sour cream
- 1.23 ml cinnamon (I used Ceylon cinnamon, from Penzey's, which is less sharp than "regular" cinnamon)
directions
- Place all ingredients in a food processor and whir until preferred texture is achieved, occasionally scraping down the sides.
- Eat and enjoy!
- Note: the texture I was able to get it to was still slightly chunky, unlike very smooth refried beans. Perhaps it was from using cold garbanzos from the fridge, or perhaps I simply could have processed it longer. In any case, I enjoyed it at the texture which was not completely smooth. Using a food mill would probably enable a smoother texture.
- Note #2: one person who has made and enjoyed it pointed out that it would be good as a dipper for fruits, or on bagels. Great idea! :).
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Reviews
-
One word - Interesting lol Had to try this and I was pleasantly suprised. Unfortunetely I couldn't achieve the right cconsistency because my food processor is crumby, but the flavor combo works very well! Thanks for sharing this! It made for a fun lunchtime experiement. Can't wait to try it with a GOOD processor.
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I have to admit that I thought Julie was just a little... "out there" when she started talking about this recipe. It sounded like she was making sweet hummous! Then she held out a spoonful of it to me and I couldn't not try it. I'm glad I did! It really does taste great, and we'll be eating it again and again.
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Really fun, quick and easy to make, cheap, and full of fiber and other good stuff. I used half a leftover can of chickpeas and whizzed it all up in a mini food processor. Used creme fraiche instead of yogurt too. Very surprising consistency, but doesn'make you think of chick peas as it doesn't taste like them, feels like them though. I successfully got the husband to eat a small bowlful as a snack, so there you go. Would be a good breakfast food on a day when you wanted something substantial. No fat, tons of fiber, it may replace oatmeal occasionally for us.
Tweaks
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Really fun, quick and easy to make, cheap, and full of fiber and other good stuff. I used half a leftover can of chickpeas and whizzed it all up in a mini food processor. Used creme fraiche instead of yogurt too. Very surprising consistency, but doesn'make you think of chick peas as it doesn't taste like them, feels like them though. I successfully got the husband to eat a small bowlful as a snack, so there you go. Would be a good breakfast food on a day when you wanted something substantial. No fat, tons of fiber, it may replace oatmeal occasionally for us.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>