Chickpea Onion Muffins With Sesame Seeds And Cheese Recipes

Steps:

• In a skillet dry toast the sesame seeds over medium heat until lightly browned and fragrant. Let cool.
• In a big bowl combine flour, sesame seeds and spices (garlic, cumin and chili powder).
• In a second bowl combine eggs, tomato sauce, oil and mashed chickpeas.
• Add to the dry ingredients and stir to combine. If dough is too dry, add a tbs or two more of tomato sauce. If dough is too wet, add a bit more flour. Do not overmix.
• Lastly fold in the shredded cheddar cheese and spring onion slices.
• Fill into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for 20-25 minutes or until skewer inserted in the middle of the muffins comes out clean.
• Enjoy! :).

Steps:

• Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
• While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.
• Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.