A sweeter side of chickpeas


March 8, 2017 at 12:00a.m.

By Leah Eskin

Chicago Tribune (TNS)

The chickpea, which also works under the stage name garbanzo, stars in such classics as falafel, hummus and three-bean salad. Vegetarians praise its protein power. Carnivores go for its nutty appeal. The bean has even taken bit parts, subbing for flour in pasta and potatoes in chips.

AQUAFABULOUS MOUSSE

Prep: 20 minutes

Chill: 2 hours

Makes: 4 servings

6 ounces bittersweet chocolate (60 percent cacao)

1 can (15.5 ounces) chick peas (aka garbanzo beans; I like Goya brand)

1/4 teaspoon cream of tartar

1/2 cup sugar

1 teaspoon vanilla extract

  1. Melt: Break up chocolate. Melt in a double boiler. Scrape into another bowl and let cool a bit.

  2. Drain: Pour chickpeas through a strainer, catching liquid in a wide measuring cup. Save chickpeas for another recipe. (We’ll have one here next week.) Measure 3/4 cup liquid (this is aquafaba) into the bowl of an electric mixer.

  3. Fluff: Whisk cream of tartar into aquafaba. Using the electric mixer, whisk until white and foamy, about 1 minute. Slowly cascade in sugar, whisking constantly, to glorious sturdy peaks, about 4 more minutes. Whisk in vanilla.

  4. Fold: Using a soft spatula, gently and thoroughly fold chocolate into meringue. Heap into a serving bowl. Cover and chill 2 or more hours.

  5. Serve: Scoop into small bowls. If you like, garnish with orange zest, a few candied nuts, or, if no vegans are looking, whipped cream.