1 ½ cups semisweet chocolate chips
2 cups chickpeas
1 cup sugar
½ tsp. baking powder
¼ tsp. salt
optional: ½ cup nuts
Microwave chocolate chips in covered bowl until melted. Drain and crush chickpeas in food processor. Mix in eggs. Add sugar, melted chocolate and seasonings. Salt is not needed if using canned chickpeas. Process until smooth. Place in greased 9 inch round pan. Bake at 350 for 45 minutes or until fork comes out clean. Cool in pan. Cut and serve at room temperature.
Our Galson Family Cookbook may be a bit heavy on the dessert side, but this unusual, yet scrumptious brownie like cake with chickpeas was too exceptional to resist entering. This is another recipe from the kitchen of our friend, Eve Madalengoitia.
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