As a kid, my favorite sandwich used to be peanut butter and Cheez Whiz. These days I’ve traded in my Cheez Whiz for a nice aged white cheddar and I’ve added a drizzle of honey, but most people still think this is a weird food combination. Of course, once they try it most people like it too, so I personally think this is just a fabulous undiscovered treat.
But if you think that’s weird, wait until you hear this!
Yesterday we were out with my mom. We had stopped at a Starbucks so I could have a Chai Latte. My mom was telling me one of her co-workers brought in cupcakes for my mom’s birthday. Mm – cupcakes.
“Guess what was in them?” she asked me. (Oh hooray! I love quizzes.)
My mind went to vegetables. Squash? (Did she substitute acorn squash for pumpkin?) Beets? (Were they chocolate beet cupcakes?) Or is my mom trying to tell me she used kamut or rice flour instead of wheat?
“I don’t know,” I shrugged. I should have braced myself.
“They were chick pea cupcakes!”
My husband left the table. He despises chick peas. I love chick peas but think I threw up a little in my mouth.
“They were so good!” she gushed. I gave her a sidelong glance, eyebrows raised. “No, really!” she laughed. “They were amazing! You totally couldn’t tell.”
Okay, I’ve heard of using chick pea flour to make pakoras and other savory Indian foods, but cupcakes? With icing on top?
I wanted proof. At first, I didn’t find it. When googling “chickpea cupcakes” Google insists you must mean “chickpea pancakes.” Not so weird, they’re of the savory variety. The only articles with the words “chickpeas” and “cupcakes” in them are cupcake recipes written by someone who calls herself chickpea.
So I tried “chickpea cake” and lo and behold was this recipe on foodbuzz. And this picture. Now I want to go and make them. And feed them to people. And make them squirm when I divulge the secret ingredient. It would almost be as fun as serving breastmilk cupcakes.
Chocolate Chick Pea Cake
2 cups cooked, drained chickpeas/garbanzo beans
1/3 cup orange juice
4 large eggs, at room temperature
1 cup packed brown sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Cooking spray or oil
Preheat oven to 350°F. Lightly spray or oil an 8” round cake pan and line bottom with a circle of waxed paper.
In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time, pulsing after each addition.
In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended.
Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan. Dust with powdered sugar or frost if desired before serving.
Do you like any weird food combinations? Do tell.
Tags: Foodie Fridays