CHICKPEAS (HUMMUS, CHANA MASALA, MERINGUES, COOKIES)

For the Hummus

Start by draining and drying chickpeas. Keep the liquid in a separate bowl to use for other recipes. Place chickpeas into a food processor along with water, olive oil and tahini.

Squeeze in the lemon juice (or substitute) into the food processor bowl with pressed cloves of garlic (or dried garlic), kosher salt and ground cumin.

Press go and process for about 30 seconds, until completely smooth. At this point would be the time to add any flavoring like roasted red pepper, garlic, etc.

Place in a bowl, cover with plastic wrap and place in the fridge for about 1 hour before serving.

For the Crispy Roasted Chickpeas

Start by draining, rinsing thoroughly, and drying canned chickpeas. Keep the liquid (aquafaba) for another recipe! Spread chickpeas out on a parchment sheet on a rimmed baking sheet. Optionally, pick off any chickpea skin.

To prep for the oven, drizzle them with extra virgin olive oil and cover them with a sprinkle of kosher salt. Roll them around to coat evenly. Place into a 350°F oven for 40-45 minutes.

Once golden brown and crispy, remove from the oven and season with your choice of seasoning.

For the Chana Masala

In a wide saucepan heat olive oil over medium heat until shimmering. Add minced onion and sweat for about 2 minutes before adding crushed garlic.

Add a few sprinkles of spices: ground ginger, ground turmeric, ground cardamom, ground coriander seed and tomato paste. Cook together over medium heat for about a minute or until fragrant.

Then add canned diced green chilis, ground garam masala, canned crushed tomatoes, and drained garbanzo beans. Let stew for 10-15 minutes, or until the garbanzo beans are tender and the gravy has thickened to a stew. Season with kosher salt and freshly ground pepper.

Once seasoned to your liking, serve over long grain white rice and top with cilantro.

For the Meringues

Start by dumping canned garbanzo bean liquid (aquafaba) into a mixing bowl. Use the wire whisk to beat it as you would egg whites - on high speed for about 10-15 minutes, until fluffy and stiff peaked.

At this point ,slowly spoon in sugar, letting each spoonful incorporate before adding the next and allowing the aquafaba to become thick and glossy.

Place the fluff into a piping bag and pipe into little meringue kisses and bake in a 200°F oven for 1 ½  hours for chewy meringues, or 2 hours for more crispy ones.

For the Chocolate Chip Cookies

Start by dumping aquafaba into a mixing bowl. Use the wire whisk to beat it as you would egg whites - on high speed. Slowly add white sugar, brown sugar, and vegetable oil until fully incorporated.

In a separate bowl, combine baking soda and kosher salt with all purpose flour. Whisk together then add to the mixing bowl with other ingredients.

Paddle everything until they just come together, at which point add in the desired toppings. Give one last mix with a spoon before adding any toppings.

Chop up chocolate and add to the mixture. Mix together by hand to ensure even mixing.

On a parchment-lined rimmed baking sheet, place cookie dough balls a few inches apart. Bake in a 350°F oven for 10-15 minutes, until lightly brown.

Place onto a wire rack to cool before eating.

For more chewy cookies, add an extra vegetable oil and aquafaba to step 1 and freeze the finished cookie dough for 1 hour before baking.