Chickpea brittle with Amaretti cookie crumbs

Chickpea brittle with Amaretti cookie crumbs

 

 

As I was reading through my Zahav Cookbook I came across something I had never seen or heard of before, Chickpea Brittle. I was so curious and intrigued.  Not only was this recipe simple and easy to make, it used one of my favorite ingredients, Chickpeas.  So I had to make it and of course change it up a bit by adding some fun ingredients like Vanilla Bean paste, Amaretti Cookie crumbs and flake sea salt.  How bad could that be?  The result; crunchy, sweet, salty, and the flavor notes of almonds from the Amaretti cookies took it over the top!

I think if I would have let it sit out longer at room temperature it wouldn’t have crumbled so easily but I couldn’t resist, I had to taste it and let me tell you it was delicious!  It was exactly what I was hoping for!  This is not only good on it’s own but it’s would fabulous on top of my Chia Seed yogurt parfaits,  ice cream sundaes and I’ve even mixed in with fresh popped popcorn, yum!!!

Try it for yourself and enjoy a sweet treat, your taste buds and little ones at home will thank you!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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chickpea brittle with Ameretti cookie crumbs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Ingredients
  • 2 cups cooked chickpeas drained, rinsed and dried
  • 1 tbsp grape seed oil
  • 3 tbsp unsalted butter
  • 3 tbsp heavy cream
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup amaretti cookies crushed
  • 1 tsp flake sea salt
Instructions
  1. preheat oven to 450 degrees.

  2. Drain, rinse and dry the chickpeas, toss with the grape seed oil in a bowl and  spread out on a baking sheet lined with parchment paper.

  3. place in the oven and roast for 25-30 minutes until the chickpeas are crispy and browned.

  4. On low heat in a medium size sauce pan melt the butter, brown sugar and heavy cream.  Stir with a rubber spatula so the mixture doesn't stick to the bottom of the pan.

  5. After about 5-10 minutes you will start to notice bubbles forming at the top.  Once the mixture turns brown take it off the heat and add the vanilla and Amaretti cookie crumbs.

  6. Toss the chickpeas in the sauce pan and make sure you coat all of them with the mixture.

  7. On a prepared parchment lined baking sheet spread out the chickpea mixture so its flat and sticking together. Sprinkle the top with the sea salt.

  8. Once its cooled you can break it up into small pieces and crumble it up.  It will keep in an air tight container for about 4 days.

 

 



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