We have had a few mad busy weeks here. my kitchen is completed.. (I promise you will get a nosy , when I get the finishing touches done) We had one of my best buddies come to visit from Madrid with her little girl. I had to show you this photo of “yum feeding her “Spanish little buddy”.. like mother .. like daughter eh
speaking of “yum” she,s fully toilet trained.. (she took to it like a duck to water excuse the pun) my biggest tip on that one would be the longer you leave it the better, she,s 3 in October and”got it” straight away.. with the help of a few rewards..
I have found over the summer, with being so busy, some days we are only in the mood for snacky food.. something you can grab a go. These chickpea nuggets are perfect for that.. you can make up a huge batch.. store in the fridge.. grab and go. you can eat them hot or cold.. Perfect for lunch boxes and picnic,s too..
I’ve tried a few variations of chickpea nuggets and this finished recipe here is by far the best..
So much so I had a 7-year-old tell me today that they tasted nicer than the nuggets to can get in a … em lets say a “feel good” meal… result 😉
Makes 16 nuggets.. serves 4 … (for slimming world folks 1/2 syn per nugget not using healthy a or b allowance FREE for the lot if you are )
- 1 standard can of chickpeas drained
- 1 chicken stock cube crumbled (oxo)
- 1 onion grated/ chopped small
- 1 heaped tablespoon grated cheddar cheese (15g for sw)
- 1 heaped tablespoon grated parmesan cheese (15g for sw)
- 2 slices of brown wholemeal bread (400g for slimming world)
- 1 sprig of fresh rosemary.. (or a teaspoon of dried)
pre-heat oven at 180c (you will need a baking tray, saucepan, hand blender..)
whizz up your bread into breadcrumbs with the rosemary and leave to one side
heat a saucepan with a spray of fry light or olive oil
add your chopped/ grated onion and soften for 5 mins
add the drained chickpeas and mix with the crumbled stock cube
grate your cheese and add it to the mixture let the cheese melt in.. mix and blend with a hand blender
spray a baking tray with Frylight/olive oil
with a teaspoon take a spoon of the chickpea mixture.. kinda roll it into a ball and add it to the breadcrumb mixture..
making sure it’s well covered
flatten down on to the baking tray..
cook for 20 mins.. turning after 10…
serve with your fave dip..