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Broccoli & Chickpeas Muffins
The classic flavour makes these muffins delicious a combination of broccoli and chickpeas brings a welcome nuttiness.
Broccoli and Chickpeas Muffin Recipe by Chef Vicky Ratnani
Serves

- 3

Cooking Time

-20-25 min

Difficulty

- Medium

Preparation Time

- 15 min

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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

HOW TO PREPARE BROCCOLI & CHICKPEAS MUFFINS

  1. 1

    Make a smooth paste by grinding the soaked chickpeas garlic, salt, broccoli florets, red chilli, and spring onion bulb.
  2. 2

    Transfer to a bowl.
  3. 3

    Mix with baking powder baking soda, gram flour, refined flour, two whole eggs, and an egg white.
  4. 4

    Add some olive oil salt, and grated cheddar cheese to the mixture.
  5. 5

    Blend well to make batter.
  6. 6

    In a moulded baking dish, take a few chickpeas and broccoli florets.
  7. 7

    Add these to each mould.
  8. 8

    Pour the batter.
  9. 9

    Bake in a pre heated oven for 15 to 20 minutes at 180 C.
  10. 10

    For the sauce, blend a roughly chopped tomato.
  11. 11

    Add chopped garlic red chilli, chopped red bell pepper, spring onion, tomato juice, some olive oil, and salt.
  12. 12

    Heat a pan, transfer this sauce to the pan and heat on a low flame for sometime.
  13. 13

    Strain the sauce once cooked.
  14. 14

    Remove the baked muffins and sprinkle Parmesan cheese on them.
  15. 15

    Serve with the sauce.
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