I don’t like the name “Mock Tuna.” Why can’t we call it “chuna”? Yep. That’s what we’ll call it.
Chuna or Chickpea Tuna
1 can chickpeas, drained, rinsed and mashed
3 tbsp. vegenaise or vegan mayo
½ tbsp. Dijon mustard
1 tbsp. relish (I didn’t have any so I used chopped sweet pickles)
2 green onions, finely sliced
½ tsp. salt
¼ tsp. pepper
Once chickpeas are mashed add the rest of the ingredients and mix well. Serve over crackers or on your favorite bread.
This is random but I just really wanted you guys to know that in Germany we call chick-peas “Kichererbsen” which literally translates togiggling peas and I hope imagining a bowl full of happy giggly peas makes your day a little brighter
Drain the chickpeas and place them in a bowl. Add your desired spices, I used smoked paprika, bbq spice, sea salt and some pepper. Incorporate the chickpeas with the spice, so everything is covered.
Spread the spiced chickpeas on a tray and place them in the middle of the oven for 30 min on 200c (or until they turn brown and chrispy)
Enjoy them as a healthy snack or as topping on you lunch or dinner ✨☺️
*Pre-soak your dried chickpeas overnight then drain and rinse well before use in this recipe*
-Put your chopped carrots, diced onion and drained chickpeas in a large pot along with a little coconut oil and sauté for a few minutes with your oregano, ras el hanout, cinnamon and turmeric*, to mix thoroughly.
-Tip in two tins of tomatoes and the vegetable stock, bring to the boil then lower the heat to the very lowest setting and cover with a lid.
-Simmer for 1 hr 45 mins, adding your chopped dried apricots for the last 30 mins. When ready, the stew will have thickened nicely as shown in the last photograph.
-Season to taste with salt and pepper.
Serve with quinoa, brown rice or sweet potato.
*the quantities of spices are very approximate as I didn’t note them down at the time and just added ‘to taste’. I’ll update this recipe when I make it again and note down the quantities!