Chickpeas, they’re not just for salads anymore. My mama was the type of person that never wasted anything. She taught us to use it all, if you can. She would hardly ever threw leftover food out, it always became a casserole or bread pudding, or rice pudding or some new recipe creation. During this time of COVID19, we have been buying lots of canned goods, since we all are quarantined. Canned goods last for a very long time and you can use them for all types of recipes. I make vegan burgers from beans, chili, add them to salads, make hummus and with the liquid, which is known as “aquafaba aka water bean”, can be used as a substitute for eggs and make lovely whipped cream and this delicious marshmallow fluff.
I had some blackberries in my fridge so, I topped them with my Marshmallow Fluff and Cacao Powder, took the chickpeas and made Fried Shawarma Chickpeas.
You can dollop a spoonful of these on a cookie sheet with parchment paper, bake on 200 degree Fahrenheit and you have some delicious meringue.
Marshmallow Fluff:
INGREDIENTS:
3/4 cup of liquid from a can of chickpeas, refrigerated
1/2 cup powdered Sugar
1/2 teaspoon Pure Vanilla Extract
Pinch of Cream of Tartar or two
INSTRUCTIONS:
Drain a can of chickpeas, reserving the liquid. Refrigerate until very, very cold.
Place in the bowl of an electric mixer fitted with the whisk attachment.
While beating, slowly add the sugar, vanilla and cream of tartar for about 12-16 minutes or until you reach a consistency between nice soft and stiff peaks.
This will yield about 3 cups of fluff.
