Broccoli & Chickpeas Muffins By Vicky Ratnani

Broccoli & Chickpeas Muffins

The classic flavour makes these muffins delicious a combination of broccoli and chickpeas brings a welcome nuttiness.
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Serves

3

Cooking Time

20-25 min

Meal Type

SNACKS

Preparation Time

15 min

Difficulty

Medium

Rate This Recipe6

INGREDIENTS

  • For Muffin Batter
  • 1 cup soaked chickpeas
  • 1 tbsp garlic
  • 1 cup broccoli florets
  • ½ ed chilli
  • 1 spring onion bulb
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup gram flour
  • ½ cup Refined flour
  • 2 eggs
  • 1 egg white
  • 2 tbsp Olive oil
  • 2 tbsp Cheddar cheese grated
  • Few reserved chickpeas
  • Few reserved broccoli florets
  • salt
  • For The Sauce
  • 1 tomato
  • 1 tsp garlic
  • 1 red chilli
  • 1 red bell pepper
  • 1 spring onion
  • ½ cup tomato juice
  • 1 tsp Olive oil
  • salt

PREPARATION

  1. 1

    Make a smooth paste by grinding the soaked chickpeas garlic, salt, broccoli florets, red chilli, and spring onion bulb. Transfer to a bowl. Mix with baking powder baking soda, gram flour, refined flour, two whole eggs, and an egg white. Add some olive oil salt, and grated cheddar cheese to the mixture. Blend well to make batter. In a moulded baking dish, take a few chickpeas and broccoli florets. Add these to each mould. Pour the batter. Bake in a pre heated oven for 15 to 20 minutes at 180 C. For the sauce, blend a roughly chopped tomato. Add chopped garlic red chilli, chopped red bell pepper, spring onion, tomato juice, some olive oil, and salt. Heat a pan, transfer this sauce to the pan and heat on a low flame for sometime. Strain the sauce once cooked. Remove the baked muffins and sprinkle Parmesan cheese on them. Serve with the sauce.
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