Chickpea Biscuits with Sundried Tomatoes, Spinach, and Fresh Basil Recipe
Introduction
These Chickpea Biscuits are a savory, flavorful twist on traditional biscuits, packed with nutritious ingredients like chickpeas, spinach, and sundried tomatoes. Perfect for a snack or a side dish, they’re moist, flaky, and easy to make with simple pantry staples.
Ingredients
- 1 can Chickpeas (425g/15 ounces can, drained and mashed)
- 1 cup Dairy-Free Yogurt
- 1/3 cup Olive Oil
- 1 tablespoon Tomato Paste
- 1/2 cup Sundried Tomatoes (not stored in oil, finely chopped)
- 1 cup Spinach (finely chopped)
- 6-8 Fresh Basil Leaves
- 2 1/4 cups Self-Rising Flour (plus 1/4 cup extra to work dough if needed)
- 1/4 teaspoon Salt
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Garlic Powder
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly oil the paper with olive oil and set aside.
- Step 2: In a large mixing bowl, add the drained chickpeas. Use a potato masher to mash them as finely as possible, including the outer skins. It’s okay if some chickpeas remain partially mashed.
- Step 3: Add the yogurt, olive oil, tomato paste, finely chopped spinach, sundried tomatoes, fresh basil, salt, and all the spices (oregano, onion powder, cumin, garlic powder) to the mashed chickpeas.
- Step 4: Stir in the self-rising flour using a rubber spatula until the mixture forms a sticky dough. Lightly oil your hands and knead the dough to bring it together. If too wet, add up to 1/4 cup more flour, but keep the dough moist for flaky biscuits.
- Step 5: Rub flour on your hands to remove sticky dough, then wash, dry, and lightly oil your hands as well as the dough to reduce stickiness.
- Step 6: Divide the dough into 6 even portions by hand. Place each piece on the prepared baking sheet and rub the top lightly with olive oil to help them crisp up in the oven.
- Step 7: Bake for 30-35 minutes or until the biscuits are golden brown.
- Step 8: Allow the biscuits to cool for a few minutes before serving. Enjoy warm or at room temperature.
Tips & Variations
- If you can’t find dairy-free yogurt, plain regular yogurt works well too.
- For extra flavor, add a pinch of chili flakes or substitute fresh basil with rosemary or thyme.
- Make sure not to over-flour the dough; a slightly sticky dough yields the best texture.
- Try adding finely chopped olives or caramelized onions for a different savory twist.
Storage
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness. These biscuits are best enjoyed fresh but can also be frozen for up to 1 month; thaw and reheat before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas that are not mashed?
Yes, you can use canned chickpeas as long as you mash them well to form the dough properly. Leaving whole chickpeas may affect the texture and cohesion of the biscuits.
What if I don’t have self-rising flour?
You can make your own by combining 2 1/4 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt. Mix well before using as a substitute.
Print
Chickpea Biscuits with Sundried Tomatoes, Spinach, and Fresh Basil Recipe
- Total Time: 50 minutes
- Yield: 6 biscuits 1x
- Diet: Vegetarian
Description
These Chickpea Biscuits are a savory, gluten-rich treat combining the nuttiness of mashed chickpeas with the freshness of spinach, basil, and sundried tomatoes. Dairy-free yogurt and olive oil provide moisture, while aromatic spices and tomato paste add depth of flavor. Baked to golden perfection, these biscuits offer a moist, flaky texture perfect for a healthy snack or accompaniment to your meals.
Ingredients
Main Ingredients
- 1 can Chickpeas (425g/15 ounces can drained, mashed)
- 1 cup Dairy-Free Yogurt
- 1/3 cup Olive Oil
- 1 tablespoon Tomato Paste
- 1/2 cup Sundried Tomatoes (not stored in oil, finely chopped)
- 1 cup Spinach (finely chopped)
- 6–8 Fresh Basil Leaves
- 2 1/4 cups Self-Rising Flour + 1/4 cup extra if needed
Spices and Seasonings
- 1/4 teaspoon Salt
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Garlic Powder
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and lightly brush the paper with olive oil to prevent sticking. Set aside.
- Preheat the oven: Set the oven to 400°F (200°C) to get it ready for baking the biscuits.
- Mash the chickpeas: Drain the chickpeas and place them in a large mixing bowl. Use a potato masher to break them down as much as possible; the outer skins might burst out but this is expected. Leaving a few unmashed chickpeas is fine for texture.
- Add wet ingredients and herbs: Incorporate the dairy-free yogurt, olive oil, tomato paste, chopped sundried tomatoes, finely chopped spinach, and torn fresh basil leaves into the bowl with chickpeas along with all the spices and salt.
- Mix dough: Stir in the self-rising flour using a rubber spatula until a sticky dough forms. Lightly oil your hands and knead the dough, squeezing it together. If the dough is too wet and sticky, add a little extra flour, up to 1/4 cup, but keep it moist to maintain flakiness in the biscuits.
- Oil hands and dough: Rub some flour on your hands to remove sticking dough, wash and dry them, then rub with olive oil. Also, lightly rub the dough with olive oil to reduce stickiness.
- Shape biscuits: Divide the dough into 6 equal portions and shape each by hand. Place the biscuits on the prepared baking sheet and lightly brush each piece with olive oil to help them crisp when baked.
- Bake: Place the baking sheet in the oven and bake the biscuits for 30-35 minutes until they turn golden brown.
- Cool and serve: Remove from the oven and allow the biscuits to cool for a few minutes before serving to help them set and enhance flavor.
Notes
- You can adjust the amount of flour slightly to achieve the right dough texture; it should stay moist rather than dry.
- Use dairy-free yogurt to keep this recipe dairy-free and moist.
- If you don’t have fresh basil, dried basil can be substituted but fresh provides a brighter flavor.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For extra crispiness, rub olive oil on the outside before baking as recommended.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Keywords: Chickpea biscuits, savory biscuits, vegetarian snack, gluten-rich biscuits, dairy-free biscuits, Mediterranean snack, healthy biscuits
