I bought some “pizza” flavoured tofu but was pretty disappointed with the flavour. Not to be deterred from my pizza-flavoured-protein quest, I whipped up these chickpeas. They come together in 15 minutes and make a great accompaniment to a salad or zucchini noodles, or a topper for toast! Enjoy it with The Best Vegan Parm.

Pizza Chickpeas

 

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Author: noctekana@gmail.com

Ingredients

• 2 400g tins chickpeas, drained and rinsed
• ¼ cup hummus
• ½ tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tbsp sweet paprika
• 2 tsp each onion powder, garlic powder, dried basil, dried oregano, dried rosemary
• 1 tsp thyme
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp red pepper flakes
• pinch nutmeg and mace (optional)
• 300g brown or white mushrooms, chopped
• 1 green pepper, chopped
• ½ medium red onion, chopped
• 2 tbsp tomato paste
• ½ tbsp fresh lemon juice

Instructions

1. In a large bowl, add chickpeas, hummus, olive oil, nutritional yeast, and spices. Mix well, and lightly mash so some pieces break up. Set aside.
2. Heat a large oiled skillet over high heat and add mushrooms. Let cook, without stirring, for 5 minutes until browned on the bottom. Add peppers and onion, and cook until lightly softened. Remove from heat and stir in tomato paste and lemon juice, scraping the bottom of the skillet so you get any browned bits (flavour bits!) mixed in. Add in chickpea mixture and mix again. Great served warm or chilled!

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