Chickpea (Not) Risotto

Name: Chickpea (Not) Risotto
Cuisine: Italian, European, Mediterranean
Ingredients: 2 (15 oz) cans of chickpeas; 2 Cups frozen peas; 1/4 yellow onion; 1 garlic clove; 8 oz button mushrooms sliced; 2 tbsp vegetable oil; 3/4 cup aquafaba; 6 tbsp Parmesan (grated); 2 tbsp chopped parsley; 3 tbsp unsalted butter; 2 tsp olive oil; Salt; Pepper

10 steps

Chef Dan Giusti, former head chef of Noma & founder of @Brigaid, shows us how much is possible with a can of Chickpeas & some ingenuity. He takes canned chickpeas from the mundane to something unexpectedly delicious for dinner. The best part? It'll cost you less than $2 per serving. Note: The aquafaba is the liquid that comes in the chickpea cans.

Updated at: Thu, 17 Aug 2023 09:45:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories460.3 kcal (23%)

Total Fat24.5 g (35%)

Carbs42.2 g (16%)

Sugars4.3 g (5%)

Protein19.8 g (40%)

Sodium1076.7 mg (54%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 15 ozcans chickpeas

2 cupsfrozen peas

0.25yellow onion

1garlic clove

8 ozbutton mushrooms

sliced

2 Tbspvegetable oil

¾ cupaquafaba

6 TbspParmesan grated

2 Tbspparsley

chopped

3 Tbspunsalted butter

2 tspolive oil

salt

pepper

Instructions

Step 1

Slice the mushrooms. Add the vegetable oil to a hot pan, then the mushrooms. The mushrooms should sizzle when placed in the pan, if not, the pan should be hotter so that the mushrooms roast.

Step 2

Cut the onion & garlic. Add to pan. Then salt & pepper.

Step 3

Turn heat to low.

Step 4

Drain the chickpeas, making sure to catch the aquafaba (bean water in the can) in a bowl of other container. Add the drained chickpeas to the pan.

Step 5

Add the aquafaba to the pan. Add more than recommended if you would like the dish to be a bit thicker.

Step 6

Add water & turn up the heat to bring out to a simmer.

Step 7

Grab the frozen peas from the freezer & add to the pan.