Chickpea mini pizzas,
Recipe with the help of a blender or Bimby.
Chickpea mini pizzas are my nephews’ absolute favorite dish.
You can top chickpea mini pizzas as you like, and they are a great alternative for those who don’t enjoy traditional legume soups, especially children.
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- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter and Spring, Summer
- Energy 453.13 (Kcal)
- Carbohydrates 48.82 (g) of which sugars 3.73 (g)
- Proteins 22.78 (g)
- Fat 18.15 (g) of which saturated 6.28 (g)of which unsaturated 4.19 (g)
- Fibers 9.82 (g)
- Sodium 648.41 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 18 oz cooked chickpeas, boiled (or canned and well drained)
- 2 eggs
- 1 tsp sweet paprika
- to taste spices for roast
- 1 shallot
- 3/4 cup breadcrumbs (seasoned Sicilian style click for the recipe)
- to taste salt
- to taste pepper
- 1 1/4 cup tomato sauce
- to taste salt
- to taste pepper
- to taste oregano
- 4 tsps extra virgin olive oil
- 3 1/2 oz provola cheese
Tools
What we need to make
- 1 Blender or the Bimby
- 1 Pan
- 1 Oven
- 1 Bowl
- 1 Knife
Steps
How to prepare
To make chickpea mini pizzas, first prepare the seasoned breadcrumbs following this recipe.
Peel the onion or shallot and chop it very finely.
If you have boiled the chickpeas yourself or have canned ones, drain them from their liquid,
chop them in a mixer together with the eggs, sweet paprika, onion, spices, salt and pepper.
Blend everything then transfer the mixture to a bowl and mix it with the breadcrumbs.
Knead everything and form the mini pizzas, with the help of the back of a spoon and a pastry ring.
To make chickpea mini pizzas with the Bimby, first prepare the seasoned breadcrumbs following this recipe.
Peel the onion, put it in the bowl and chop for 8 seconds at speed 8.Collect with a spatula,
If you have boiled the chickpeas yourself or have canned ones, drain them from their liquid, add them to the bowl along with eggs, sweet paprika, onion, spices, salt and pepper.
Blend for 15 seconds at speed 8. Collect with a spatula and add the breadcrumbs. 30 seconds at speed 8.
Transfer the mixture to a bowl,
and with the help of the back of a spoon and a pastry ring form the mini pizzas.
In the pan:
Heat a non-stick pan, brush with a little oil and when it’s very hot, cook the mini pizzas for a couple of minutes on each side.
until they are well colored.in the oven: Place the mini pizzas on a baking sheet with parchment paper and bake in a preheated static oven at 350°F for 15 minutes.
You can top the chickpea mini pizzas simply like a Margherita pizza, mix the tomato sauce in a bowl with a pinch of salt, pepper, oregano, and extra virgin olive oil.
Place the sauce on the chickpea mini pizzas
and then the provola cheese. Place in the oven or microwave, for just the time needed to melt the provola.
Chickpea mini pizzas are ready, you can serve them with a green salad.
Chickpea mini pizzas can be stored raw or cooked in the refrigerator for up to 2 days, and without the topping, they can be stored in the freezer for up to 3 months.
FAQ (Questions and Answers)
Chickpea mini pizzas
Can I skip the paprika?
If you don’t like the taste of sweet paprika, you can replace it with a teaspoon of mustard or curry
