CHICKPEAS really CAN be anything! Just one pound of dried chickpeas make these…

Lately, we’ve been discovering The Power of Chickpeas! We already know that chickpeas can become tofu and make the best tasting veggie broth, but what about the chickpea fiber and chickpea starch? Let’s make it zero waste!

In this episode all about chickpeas, I use one pound of chickpeas and try to make the most chickpea recipes. We’re talking about:
– the two types of tofu you can make from chickpeas (Burmese Tofu and High Protein Chickpea Tofu),
– how to make flour out of leftover chickpea pulp from making chickpea milk,
– what happens when you add water to chickpea fiber,
– noodles made from chickpeas, and
– vegan keto/low carb bread made from chickpeas!

Thank you so much for watching this video, especially since I took a really long to to make it! There were disasters along the way, but everything turned out beautifully. I hope you enjoy!

Cheers,
Mary

✨ Become a channel member for early access to new videos!✨ https://goo.gl/vxUTge

* PRINTABLE RECIPE LINKS*

Burmese Tofu: https://www.marystestkitchen.com/burmese-tofu-the-easy-vegan-soy-free-tofu/
High Protein Chickpea Tofu: https://www.marystestkitchen.com/how-to-make-chickpea-tofu-high-protein-low-carb-soy-free-tofu-alternative/
Chickpea Starch Noodles: https://www.marystestkitchen.com/chickpea-starch-noodles/
Toasted Chickpea Fiber Flour: https://www.marystestkitchen.com/toasted-chickpea-fiber-flour/
Chickpea Fiber Burger Buns: https://www.marystestkitchen.com/chickpea-fiber-buns-vegan-high-protein-low-carb-bread/

*VIDEOS MENTIONED*
How to Make Burmese Tofu: https://youtu.be/0Mv5jGrJw_A
Beryl’s chickpea dishes from around the world: https://www.youtube.com/watch?v=tl09D6eEvbA
Fava Bean Tofu: https://youtu.be/jB6425Cw7Yw
Vegan Keto Recipes to Celebrate: https://youtu.be/_gj0-hnzfCM
Hot Thai Kitchen’s mung bean noodles: https://www.youtube.com/watch?v=1W9PCPsD4d0
Heavenly Fan’s vegan keto carrot cake: https://www.youtube.com/watch?v=Re0H44198Tw

* SHOP MY FAVES *
These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you.

PREFERRED TOFU MOLD/MAKING SET:
https://amzn.to/3ShVUC9
For Canada: https://amzn.to/3y2lSl9

RECOMMENDED EXTRA LARGE STRONG CHEESECLOTH: https://amzn.to/3hY8s4Z
For Canada: https://amzn.to/3XeIPNw

PREFERRED NUT MILK/ SOY MILK BAG: https://amzn.to/3BJvLVO
For Canada: https://amzn.to/3rfqJfa

CALCIUM SULFATE (food-grade gypsum): https://amzn.to/3CngR9j
For Canada: https://amzn.to/3dMyK83

MY HIGH-SPEED BLENDER: https://amzn.to/3fgEMyq
For Canada: https://amzn.to/3N73tdr

MINI SPRINGFORM PANS: https://amzn.to/3RmXB2d
For Canada: https://amzn.to/3RtYztD

OTHER KITCHEN + PANTRY FAVES:
https://amzn.to/2L7ePgb

* KEEP IN TOUCH *

Pinterest: https://www.pinterest.ca/marystestktchn/
Instagram: http://instagram.com/marystestkitchen
Facebook: http://www.facebook.com/marystestkitchen
Website: http://www.marystestkitchen.com

*Some links are affiliate links. This means I’ll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!

In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.

Hello friends and not yet friends welcome back to Mary’s Test Kitchen where we’re unlocking the potential of chickpeas there’s a lot to this legendary legume so I’ve included time stamps so you can easily go back to each section as you make the recipes for yourself but you’ll want to watch the

Whole story through so please give this video a thumbs up subscribe if you haven’t already and settle in I bet you already have some dried chickpeas you can rustle up measure out a pound into a very large jar or Bowl if for some reason you don’t already

Have a kitchen scale well what are you doing with your life let’s give them a generous soaking you want to add so much water that they’ll stay submerged even after they triple in size as they sit in the fridge overnight the next day drain the water and take a moment to appreciate how

Thirsty they must have been those who know already know chickpeas can tofu but we’re not making the usual chickpea tofu that is commonly seen on YouTube these days that style of tofu AKA Burmese tofu uses chickpea flour and water or whole chickpeas Blended smooth and cooked until thick

Then it’s poured into a container and chilled until it’s solid to make a lovely custard like tofu full of all the goodness of the whole chickpea all the natural fiber sugar starches and protein in a soft creamy block like Penta it’s solid enough to slice and Fry I used to

Love making these crispy Burmese tofu Dippers M but if you try to boil or braze it bur’s tofu will dissolve it’s not a flaw that’s a feature as evidenced by Barrel’s recent video on chickpeas featuring burmes tofu noodles so it’s not really a substitute for soy tofu

Today we’re making high protein low carb bouncy chickpea tofu that can be substituted for regular tofu in most recipes and we make it with the same method we’d use for making regular soy [Applause] Tofu as always look to the pulp to make sure we’ve gotten the best extraction the particles should be very fine if you’re seeing chunkier particles you probably have some of the protein still locked in there and you can reblend it with some water and Away you go also the

Pulp should be as dry as you see here still enough moisture to hold together when you squeeze it but it’s easy to crumble too let’s do the same with the other half of our Chickpeas Of course we’re going to save this pulp which is mainly fiber for later in this video because in this economy we cannot afford to waste anything and behold this chickp milk contains the protein sugar and starch of the chickpeas we can’t do much about the sugar but we really don’t want starch at

Our tofu making party otherwise the tofu would become mushy instead of bouncy as we’ve seen before in our fava bean tofu episode good things separating the starch doesn’t require work at all just rest the starch sinks to the bottom of the bowl at first there’s just a thin

Layer after 15 minutes it got a little deeper after 30 minutes a little deeper still and after 45 minutes well nothing’s changed so we’re ready to move On you can use this starch just like you would corn starch for thickening soups or sauces like for stir fries but this time I want to save it for something special that you’ll see later in this episode for now I’ll put it in the fridge cuz we’ve got to turn this chickp

Milk into high protein chickp tofu surprise it’s the next day and I have all my items from the previous scene but chilled because between that last shot and this one I broke my camera lens and I tried to fix it yesterday but as you can see I was unsuccessful and it

Will be 4 to 8 weeks if I send this in to be professionally repaired so anyways plug the stove on we’ll just heat this up on medium heat continue everything is fine last time we made chickp tofu together we didn’t need to add a coagulin it just coagulated itself upon reaching the boiling

Point and it looks like this time the same thing is happening however a few people left me comments after trying this too and they did end up needing a coagulant I still don’t know why since I have not been able to reproduce the problem so if you end up getting to the

Simmering stage and your chickpea milk doesn’t immediately start coagulating well you could add a coagulant I always prefer calcium sulfate because let’s face it it’s the unsung hero of qualin it’s cheap tasteless and always effective today let’s see what happens if I add coagulant to this Anyway Never mind that our favorite tofu press is ready to receive though actually these these chickpea curds are not as big and fluffy as last time I think maybe the Quant was not such a good thing or maybe these chickpeas were just not as good as the chickpeas from last

Time you know every Harvest can be a little different I learned that from the owner of DSi which is is a local tofu maker here in Calgary Alberta he buys only certain beans to make sure his tofu always turns out the best now we have this big bowl of leftover whey it’ll

Have some of the sugars from the chickpea dissolved minerals and some vitamins if they’ve survived the cooking process let’s give it a taste M it’s Savory a little sweet it’s chickpea broth for all your veggie broth needs never waste it my friends it’s gold gold that you’ll want to use in 3

Days or less because that’s how long it’ll stay food safe in the fridge anyways let’s carefully placed our hard- earned curds into the tofu press and spread them out as evenly as we can add the pressing lid then twist the top to add pressure if you want it you

Can also just leave it if you want a softer tofu and we have some more way to drain off this goes in the fridge to chill completely I’d say at least 4 hours usually though I go overnight but actually I made this on a Friday morning

And I don’t like to film on weekends so on Monday well let’s just say more pressing is not always a good thing look how squashed My Tofu became it’s so small it’s a bit too dry the combination of the curds being so tiny and then also over pressed it’s not a great thing

Compare it to the fluffy curds from last time pressed in the same mold with the same pressure but only overnight it was bouncy but today’s batch is crumbling at the slightest touch let that be a lesson learned I want to learn even more though so I’m placing one half in the freezer

And and the other half well last time our chickp tofu became even bouncier after boiling it so this time I’m going to simmer it and see if that changes the Texture we still have our chickpea pulp to use this pulp is mostly fiber maybe there’s a tiny bit of protein and starch in there as well but I think it’s safe to treat as just fiber the soft crumbly texture is different from soy pulp leftover for making regular soy tofu it

Reminds me more of the fluffy texture of coconut flour or almond flour regardless it’s still chickpea so it must be cooked before humans can eat it we have a lot and I want to try a couple different things with 1/2 of the raw chickpea fiber let’s cook it on the stove in a

Non-stick pan I’ll spread it out evenly and cook it over medium high heat as it heats up the water evaporates steaming our pulp the longer it does that it dries and the fiber is getting a little bit toasty the aroma is really nice kind of sweet also the drier parts

Are falling apart nicely and you can see where it’s more clumpy that’s where the moisture is hiding once it feels completely dry we can turn our toasted chickpea fiber into Flour at this point I’m asking myself should we reblend it because of these larger particles or keep them out when I’m and do M I keep it inclusive and now we have 108 G of toasted chickpea fiber flour that actually tastes good it’s toasty it’s kind of like toasted oats with a touch

Of sweetness to it kind of like coconut flour just in case there’s any moisture left in there I’ll use a coffee filter for the lid for now so what can you do with this well we’ll get to that in a bit but first we need to process the other half of the

Chickpea pulp instead of pan toasting let’s do the opposite that is instead of removing water let’s add it look how thick it gets so quickly too it absorbs so much water this fiber is so thirsty it reminds me of how celium husk and ground flax seed

Behave but is it starting to look like something else we love my friends this is totally giving me kanji Vibes having grown up on white rice kanji but no longer being able to eat it without painful consequences this is giving me hope let’s not get too excited let’s

Give it a taste test first has the texture of coni but a little more grittiness like there’s obviously some Fiber in there that white coni normally doesn’t ooh you know what kind of reminds me of the texture of brown rice conji mhm with a few adjustments and

Additions I really think this might be the start to a great low carb alternative to rice based coni I don’t mind telling you I’m pretty stoked on the possibilities but for now for now it’s going in the fridge I want to see if it will solidify the way Burmese tofu

Does because it kind of acts like it so Y into the fridge speaking of the fridge I got the starch out of there remember this chickpea starch from way earlier let’s pour off the water from the the top and see how much chickpea starch we really

Have let’s just say we have 100 G of starch then add 100 G of cold water and stir that up then in our pot separately I’ll pour in 300 G of hot water hot just to speed things up cuz we want this water to boil before stirring up the starch slurry

Again turning the heat down to medium and then stirring in the slurry this allows the starch to incorporate completely and cook quickly it’s very opaque white at first but quickly it takes on a more translucent and glossy quality it gets super thick fast so keep stirring for about 2

Minutes then you can pour it into into a heat safe Container you’ll notice that the cooked chickpea starch sets up very quickly it’s only been a few seconds and the leftovers in the pot can be peeled away the spatula already has a preview of our noodles on them just wait until the container is cooled a little before

Popping on a lid and then chill this completely in the fridge after afterwards we can pop out the Block 412 did you already know what’s coming of course you did we’re making noodles cut with a knife well it’s difficult to make them thin and even cut with a ve vegetable peeler it’s much easier give it a taste the texture is like cold fresh rice noodles tastes like

It too firm but not quite ready to eat I mean there are no rules so you could it’s safe but not how I would recommend it really just wait and see recently Hot tii Kitchen did an episode making mung bean starch noodles and she used a grater to cut noodles

From her block of cooked starch I don’t have one handy but I do have this Thing I’ll put the noodles in cold water for now to keep them from sticking these are pretty good but a little rough I have one other grater to try a bit of a different Shape these thinner noodles are just so pretty looking but noodles aren’t for looks they’re for eating so I’ve got a non-stick pan and the noodles after draining can go in directly they soak up any flavors you add as soon as they warm up starch noodles become soft and pliable if if

You’ve ever had mung bean verelli or fresh cantony style rice noodles you’ll know what I’m talking about but they are delicate so don’t handle them too too much otherwise they will break and in minutes they’re Ready I’ll just have one bite for quality control my friends they are so tender and so delicious is absolutely stunning especially for an ingredient that I usually use as a sauce thickener if you are not a starch avoider you absolutely need to try this and they’re

So good I just have to have one more bite before I pass the rest to my boyfriend because if I eat more I will have Painful consequences because in my own personal like health conditions you will probably be fine most likely anyways I have more work to do let’s see

What our chilled boiled chickpea fiber got up to it seems solid it looks a lot like our chilled starch block did maybe we can make Noodles it appears appearances are deceiving I guess it is destined to become Kani or to help stews and soups get thicker not all fiber can be noodles but this toasted chickpea fiber is going to become something even better bread but first let’s see what our frozen chickp tofu turned into remember one

Half was Frozen as is right out of the tofu press the other was boiled first then Frozen and now they are both Thaw quite crumbly oh falls apart easily So lesson learned freezing is not always beneficial to tofu at least over pressed tofu made from very fine curds are not enhanced by freezing any ideas on how you would use these very fine crumbles let me know in the comments below speaking of comments one request that I

Got from you guys was to make a white bread version of my now famous vegan keto bread rolls maybe we can even do two requests in one and with this lovely aromatic chickpea fiber plus taking the lessons we’ve learned from how chickpea fiber behaves I think it can be Done I’m basically taking my original vegan keto bread recipe replacing two of the ingredients with the toasted chickpea fiber flour and sizing it all down to fit the amount of fiber we actually Have oh that’s much too dry I’m going to add a little water I’ll add just a little a little bit at a time knead it in and repeat until we get the dough texture that is similar to our original recipe by the way I will add up

Everything and type up the recipe for you so in case you do try this well you’ll have everything printable from Mary test kitchen.com it’s very tough very bouncy H next time I think I’ll grind the fiber flow even finer and sift out the larger particles

Cuz some of it is coming out of the dough as we go which is not ideal other than that though it’s really coming together it’s looking so good so I’ll let this rest for 15 minutes to let the gluten relax and then we can shape Buns oh that’s soft okay 468 so These dough balls are looking a little rough but the gluten is getting tough so before I keep kneading it I it needs a rest so I’m going to cover this for 15 minutes it’s been 15 minutes let’s see let’s see if I can’t just oh yeah that’s much smoother

Now it’s so much easier to knead them I want the top part smooth with surface tension so our buns will look a little less rustic for a nice tall burger bun shape I’m going to use these mini spring form pans you may have seen them before when

I made Heavenly fans vegan keto carrot cake and I really like them in case you really like them too and you want to get yourself a set I will put the affiliate link down in the description along with any other equipments or materials I recommend I only have two clean though

So these two buns will have to rise on their own merits let’s cover them all and let them rise for 75 minutes when the resting time is almost up preheat your oven to 400° F then after the rising time the Buns should be between doubled and tripled in size but no larger let’s put them in the hot oven for 25 minutes afterwards don’t they look beautiful I am so excited to get into them but they have to cool down by the

Time they do my natural light has left which is why the lighting is so different but look at the squish look at the spring let’s look inside this is amazing the texture is just like regular bread it’s not perfect though I have to say it is a little bit on the dry side

So I think we just need a fat source which it’s not too late to add and I did add the next day in the form of roasted garlic olive oil and since these are Burger buns let’s make Burgers my friends this is so good I wish you could taste it for yourself with all the burger fixings especially with the added moisture from the Tomato I swear you could not tell that this is a high protein high fiber low carb bun anyway anyways I’m going to take this

Basic recipe and see if I can make it better so that the buns are good just by themselves but for now I still recommend making this chickpeas really can be anything anything else you’d like to see with chickpeas or other legumes seeds or nuts let me know in the comments below

Anyways I really hope you enjoyed this extra long chickp celebration please give this video a thumbs up if you liked it share it with a fellow chickpea lover subscribe if you haven’t already and tell me what is the best thing you have ever made with chickpeas thus far thanks for watching bye for Now