I am very excited about my participation in “Cans Get You Cooking” – a campaign sponsored by Canned Manufacturers Institute, in an effort to promote the benefits of cooking with canned foods.
My post is entitled “1 Can, 7 Meals” – and I was tasked with coming up with 7 dishes using one canned food.
And I knew just what I wanted to use:
It’s no secret that I love chickpeas and I was thrilled to share some recipes that you’ve seen here before, as well as a few new ones. Like this:
Right? Who knew that you could use chickpeas in baking? I certainly didn’t! This cake is moist, dense and not-too-sweet – perfect with a cup of tea. I love the addition of dried apricots and shredded coconut, and I feel – dare I say? – rather wholesome every time I take a bite.
Take a look and try it – and then head over to Babble for the rest of my “chickpea roundup“!
adapted from Floating Worldviews
4 oz. dried apricots
10 oz. apricot nectar
1 can chickpeas, rinsed and drained
3/4 c. brown sugar
2 c. flour
1 T. baking powder
1 t. salt
1 c. shredded unsweetened coconut, plus additional for sprinkling
1/4 c. olive oil
1/2 c. water
4 egg whites
1/2 c. confectioner’s sugar
2 t. lemon juice
1 t. milk
Pre-heat oven to 350. Grease and flour a 9 x 5 loaf pan; line the bottom with parchment paper.
Soak apricots and nectar in a medium saucepan for 20 minutes. Place over medium heat and simmer for 5 minutes. Add the chickpeas and cook for an additional 5 minutes. Remove from heat and let cool.
Transfer mixture to a food processor and puree till smooth. Add sugar and blend again. Transfer to a large bowl and fold in the flour, baking powder, salt and coconut. Add the oil and water and stir till smooth.
In the bowl of a mixer beat the egg whites till soft peaks form – gently fold into the batter till well combined. Pour into prepared pan and bake for 1 hour, or till a tester comes out clean.
Let cake cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely. Set cake, still on rack, on a lined baking sheet.
Make icing: In a small measuring cup whisk the sugar, lemon juice and milk till smooth. Pour icing over cake and sprinkle with coconut.
This delicious recipe brought to you by Sheri Silver