Spiced Chickpea and Carrot Sandwich Filler Recipe


Don't you just love tucking into a well endowed sandwich?

A sandwich on soft brown bread just layered up with lots of fillings like this one. Yes, I hear you cry, well me too.

Today I decided to make my own filling and as I have lots of tins of chickpeas in my store cupboard it seemed like a good place to start, but it needed some spice too. I wasn't planning on making hummus.

Although don't get me wrong I love hummus, but I wanted a more substantial filling for my sandwich, something I could really bite into.


 

Layer up that sandwich!


Once I had made my chickpea and carrot sandwich filler, I got to work stacking that sandwich up.

I started with a soft brown bread and spread one slice generously with dairy free pesto. I topped the pesto with baby spinach leaves, a generous layer of my chickpea filler, some grated carrot, slices of tomato and topped it with the other slice of bread which had a good layer or mango chutney spread all over it.

Mmmmmmmmm!

That is all I can say.

I am too busy devouring that sandwich!



Optimum Nutri Force Extractor


I made my sandwich filler in my new nutri force blender. It's the latest blender from Froothie and just a baby compared to my big beast blender the Optimum 9400.

It's a travel blender but also great for small kitchens or making fresh smoothies at work.

It comes with a 1 litre and a 450ml jug, an extractor blade and a grinder blade. You can choose the size of jug to blend in and which type of blade you need. It also comes with a flip top lid and two travel lids so you can blend and go.
Optimum Nutriforce Extractor

I took this little chap on holiday in the October holidays when we were staying in a cottage in the Scottish Borders. It was a fine size to pop in a bag and take with us and handy for morning smoothies.

Since then I've made smoothies, milkshakes and hummus as well as grinding flax seeds to make flax eggs for a spot of dairy free baking.

I had a horrible moment when I thought it wasn't working, but it turned out I just hadn't screwed the jug in properly. Silly fool!

Can a small blender like this do much?


Heck yes!

It makes fruit smoothies, green smoothies, grinds nuts and grains, crushes ice, makes nut butter (from just nuts, no need to add anything else, makes nut milks, makes ice cream from frozen fruit (try frozen banana with a little cocoa powder), fresh fruit juice, cocktails and dips and spreads.


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    To make my sandwich filler, I just chucked all the ingredients into my blender jug, popped the lid on screwed it in place and pulsed for a few seconds. I didn't pulse it for two long as I wanted to keep some texture and not end up with a smooth hummus.

    I mixed my grated carrot in after I blended the chickpeas and spices, but next time I think I'll add the grated carrot it and pulse it with the rest.

    That sandwich was delicious!

    My quantities make enough for two generously filled sandwiches, but do feel free to make more as the flavour improves after it's had a bit of time to settle. You can keep it in the fridge for a couple of days.

    The sandwich filling is high in protein, has 17% of your recommended daily amount of iron, 9 % of potassium and 6% of calcium. Who said you could only get calcium from dairy? Pah!


    Yield: enough for 2 generously filled sandwiches

    Spiced Chickpea and Carrot Sandwich Filler

    A spicy chickpea and carrot sandwich filler that's perfect for a lunchtime meal, stacked high with salad. It's nutritious, almost fat free and vegan.
    prep time: 5 MINScook time: total time: 5 mins

    ingredients


    • 400g tin chickpeas
    • 4 tbsp aquafaba (chickpea water)
    • ½ small clove garlic, crushed
    • small handful fresh coriander
    • ½ tsp ground cumin
    • ½ tsp cayenne pepper
    • 1 small to medium carrot, grated
    • a good grinding of salt and pepper

    instructions


    1.  Drain the chickpeas into a bowl so you can save the aquafaba (chickpea water). You add some in this recipe.
    2. Add all the ingredients to a blender and pulse for a few seconds until starting to come together in a thick paste but still with texture.
    3. Taste for seasoning, then layer up your sandwich. I spread pesto on the bottom slice of bread, a layer of spinach leaves, chickpea filler, grated carrot, sliced tomato and a top slice of bread spread with mango chutney.
    4. Enjoy!

    notes

    If you don't have a blender or food processor you could use a potato masher to mash the filling.
    fat (grams)
    2.3
    sat. fat (grams)
    0.2
    calories
    230
    sugar (grams)
    1.3
    carbs (grams)
    44.1
    protein (grams)
    9.4
    Created using The Recipes Generator


    The Ultimate Vegetarian and Vegan Sandwich Guide

    If you're looking for more sandwich inspiration check out my Ultimate Sandwich Guide with 50 vegetarian and vegan sandwich ideas. You will never be bored with your lunch again.


    Disclosure: Froothie sent me this blender to review, I was not expected to write a positive review and any opinions expressed are my own.

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    Disclosure: Stellar sent me some of their range to try and are offering a selection for one lucky reader. They did not expect a positive review and any opinions expressed are my own.

    Best Ever Vegan Sloppy Joes Recipe

    An easy recipe for vegan sloppy joes studded with red pepper and spiced up with paprika and cumin. Serve on a toasted bun with cream cheese and grated cheddar (vegan or veggie, it's up to you).

    I've seen and heard people talking about sloppy joes for years. I've always planned to make them, but I never got around to it. I was stuck in that eternal loop. Don't those look good? I have to try them! Then nothing. I know, I know I should just get on with it.

    I made them.

    ....and the crowd cheers!

    And........ THEY. ARE. AWESOME!

    They were easy to make and so tasty! It was such a treat.

    I toasted my rolls and spread them generously with cream cheese (Violife of course darling!), filled them with lots of the savoury mince and topped it with some dairy-free cheddar. Mmmmmm! Of course if you are vegetarian feel free to use standard cream cheese and cheddar.


    Vegan Sausage Birra - a Crock-Pot recipe for slow cooking

    Vegan Sausage Birra - a Crock-Pot recipe for slow cooking

    What is a birra?


    You may be asking what a birra is. I did. In fact I had to Google it to find out what a birra is and it turns out it's just a recipe containing beer. So it definitely sounds much fancier than it is.

    What we have here is a sort of sausage stew. The sausages and onions are slow cooked in a spicy tomato beer sauce. It's actually really tasty.

    I took a quick photo of it as you can see, before I lost the light. It gets dark so quickly at this time of year, doesn't it? It's the bane of food bloggers lives. Photos taken in artificial light are just awful (unless you have a properly equipped photography studio with expensive lights), so we always take our photos in daylight and there's just not enough of it in Scotland in November.

    Once I'd finished taking my photos I popped the birra back in the slow cooker to keep warm while I cooked some potatoes and peas.

    Well I say potatoes and peas, but I was too busy looking at my photos and left Graham to see to the potatoes. I totally forgot to remind him about the peas, so we just ate this sausage stew with mash. It was still comforting and very tasty, even without the veg.


    Vegan Beetroot and Vanilla Sorbet Recipe

    Vegan Beetroot and Vanilla Sorbet Recipe

    Looks good doesn't it?

    I love sorbet, don't you? It's a great vegan option and usually lower in calories than ice cream while still giving you that velvety iced treat. I quite like to serve a scoop of fruity sorbet with a dark chocolate ice cream although I'm also happy to eat the sorbet solo and often order it in restaurants. It's a refreshing end to a meal.

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