Chickpea Muffins

Ingredients

• 1 small can chickpeas (drained weight 240 g)
• 150 g flour
• 0.5 tsp Salt
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp freshly ground pepper
• 2 Tomatoes
• 1 Shallot
• 2 Garlic cloves
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 1 egg
• 50 ml plant oil
• 250 g buttermilk
• 1 muffin tin (with 12 cavities)
• butter (for the pan)

Instructions

1. 1.

   Grease the cavities of a muffin tin.

2. 2.

   Drain the chickpeas. Briefly blanch the tomatoes, cool, peel, quarter, seed and dice them. Peel and finely chop the shallot and garlic.

3. 3.

   Mix flour with chickpeas, spices, tomatoes, shallot, garlic, baking powder and baking soda.

4. 4.

   In a large bowl lightly whisk the egg, add oil and buttermilk, then stir everything together. Add the dry mixture to the wet batter and stir just until the dry ingredients are moistened.

5. 5.

   Divide the batter into the tin cavities and bake in a preheated oven at 180°C (middle rack) for about 20–25 minutes. Let the muffins rest in the pan for another 5 minutes, then lift them out and serve immediately.