On our last trip to South Africa, my sister in law introduced me to a chickpea fudge. I was completely surprised by its lovely texture and full flavour and decided to try to replicate a chickpea fudge at home. Et voila..
This chickpea fudge is dense, smooth, rich and really delicious as a special treat! The preparation is a little involved; peeling chickpeas is surprisingly time-consuming, but very much worth it!
SMOOTH BUTTERY CHICKPEA FUDGE
Makes about 16 pieces of fudge
1 tin cooked and drained chickpeas
1/2 cup butter
1/4 cup honey
1 tbsp peanut butter
1 tsp vanilla extract
1. Line a small baking dish (about 25 by 15 cm) with baking parchment.
2. Wash the chickpeas thoroughly and then peel them. A tip for the chickpea peeling virgins: the easiest way is to soak the chickpeas in some lukewarm water and rub the individual chickpeas between your fingers. The translucent skin will come off relatively easily.
3. On the stove, melt the butter until completely liquid.
4. Stir in the honey and peanut butter until combined.
5. In a blender, mix the chickpeas until broken down. Pour the butter mixture and the vanilla extract in and mix on high until very smooth and velvety.
6. Pour the mixture into the prepared baking dish.
7. Let the fudge set in the fridge overnight.
8. Using a sharp knife that has been wetted under a warm tap for a few seconds, cut the fudge into squares.
9. Enjoy and store any leftovers in the fridge or freezer to enjoy later.