Heh clever title....

Ok this time I had a lot more fun making these dishes as last round I tried a bit more than I would usually do. This time I made some simple dishes, with plenty of flavour. Didn't take as many pictures because I was lazy sorry!
Ingredients were: Chickpeas, chorizo, peppers, curry powder, chilli powder, flour, eggs, mango chutney, tomatoes, garlic, onions, olive oil, cocoa, muscovado sugar, orange juice, yoghurt, bicarb soda and seasoning. Came to about.....£7.50 with a lot of extra stuff to cook with later.

The starter was a Chickpea, Pepper and Chorizo Salad.

It's the simplest and probably my favourite of the all the dishes I made, really delicious and full of colour.
All it really was fry the chorizo off until it's fat starts to leak from it, then toss the chickpeas in and they become a really lovely red colour.  Near the end put the already cooked peppers in and stir. To serve add a bit of yoghurt(Can't be seen in the photo due to colour of the plate aha) as it'll cut the fattyness of the chorizo really well.


The main was a Chickpea and pepper curry served with a chickpea flat bread

It's basically a simple recipe, Base of onions and garlic until softened then add curry powder spices and chilli powder, add chopped tomatoes with some water and boil for a while. Once done that add chickpeas, then peppers and near the end add a bit of mango chutney to balance the hotness of the chilli.
What I'm surprised about is I actually bothered to make a flat bread with it too!  It's a basic bread recipe but instead of it all being flour it was 50/50 flour to chickpeas which some were left whole to add texture. It's mixed then kneaded to create the dough. The other major difference of it compared to a normal bread is the lack of yeast, hence the name flatbread. It was all pretty delicious! Served with a bit of extra mango chutney.


Finally for dessert was a Chickpea Chocolate Cake

The great thing about this as It contains no flour, it can be eaten by someone who has a wheat allergy. It's also incredibly moist compared to a cake with flour in it.
It's a batter made from blended chickpeas with a little juice so the blender doesn't get stuck then eggs blened with. After, muscovado sugar, cocoa, bicarb soda is added to create the batter, then poured into a dish to bake. It comes out quite a bit risen, but soon drops to a normal height. The cake is very heavy, but surprisingly light to eat!


This was a lot of fun to do and I really advise people to try to make the warm salad, because I found it to be really simple, but really damn tasty! Also thanks GW for for getting me off my ass to try to cook something that requires more effort than pasta or a sandwich aha.

the pictures are too bright i don't need to have that much detail

I'm interested in the cake recipe. Do you by chance have a more consice version of it? Would love to try it (I have a wheat allergy )

Great work overall so far my favourite

Yeah sure. I used one 400g tin of chickpeas drained, 2 eggs, 1/2 tsp of baking soda, 1 tsp of baking powder (If you can't get wheat free baking powder mix 2 parts cream of tartar with 1 part baking soda)
Just a splash of orange juice, 130g of muscovado sugar and 40g of cocoa powder. Blended the chickpeas and a splash of juice to slacken it.  Then added the cocoa, sugar and soda and powder and blended into a batter. Poured into a 8inch cake tin (I think) for about 40 minutes.

I found another recipe online that seems a little less random but pretty similar, might work just as well!

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.

the pictures are too bright i don't need to have that much detail

Yeah, It's not my camera and I have no idea how to turn the flash off, will fix that for next time sorry.

The appetizer looks awfully delicious. The main dish seems kind of simple but otherwise ok. Can't say much about the cake since the picture is so unclear! Seems pretty nice on the paper though. Good job!