Pure Stovetop Chickpea Baked Beans
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Pure Stovetop Chickpea Baked Beans
Recipe Ingredient InformationMeta
Allergens: Nuts (nut butter).
Ingredients
- Chickpeas
- 250 g Chickpeas Dried
- Sauce
- 4–5 ripe tomatoes
- 1 medium carrot
- 250 g white mushrooms (finely chopped)
- 200 ml water
- Seasoning
- 2 tsp Herbes de Provence
- ¼ tsp sage
- ¾ tsp sea salt
- Finish
- ⅛–¼ cup Brazil Nut Butter (or nut butter of your choosing)
- ½–1 tsp lemon juice
Method
- Soak chickpeas: Rinse the chickpeas. Soak them in plenty of water for 8 hours. Drain and rinse well.
- Pressure Cooker cook: Add the soaked chickpeas to the Pressure Cooker with fresh water to cover well. Cook on High Pressure for 15 minutes. Natural release, then drain.
- Sauce: Water-sauté the carrot and white mushrooms for 6–8 minutes. Add the tomatoes, 200 ml water, Herbes de Provence, sage, and sea salt. Simmer 25–30 minutes.
- Combine: Add the cooked chickpeas and simmer 10–15 minutes.
- Nut butter: Stir in the Brazil Nut Butter and simmer 10–15 minutes.
- Finish: Add the lemon juice. Rest covered 5 minutes, then serve.
Serving ideas
- Over baked/mashed sweet potato
- With steamed greens
- With roasted potatoes or sweet potato wedges
Body & Sensory Notes
- Odour profile: Mild seasoning; legumes are generally neutral but can increase fermentation-related odour for some.
- Dose notes: Larger portions of chickpeas may increase gas; consider smaller servings and thorough cooking.
- Energy: Fibre + protein support steadier energy and satiety.