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Chickpea Spinach Sundried Tomato Biscuits Recipe

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3.9 from 6 reviews

  • Author: Sara
  • Total Time: 40-45 minutes
  • Yield: 6 biscuits
  • Diet: Vegetarian

Description

These savory Chickpea Biscuits are a delicious and moist snack made from mashed chickpeas, dairy-free yogurt, and a medley of flavorful ingredients including sundried tomatoes, fresh spinach, and aromatic herbs. Baked to golden perfection, these biscuits offer a gluten-containing yet dairy-free option suitable for vegetarians and are perfect as a light meal or appetizer.

Ingredients

Main Ingredients

  • 1 can Chickpeas (425g/15-oz 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 (+ up to 1/4 cup extra for dough)

Spices and Seasonings

  • 1/4 teaspoon Salt
  • 1 teaspoon Oregano
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Garlic Powder

Instructions

  1. Prepare baking sheet: Line a large baking sheet with parchment paper and lightly oil it with olive oil to prevent sticking.
  2. Preheat oven: Set the oven to 400°F (200°C) so it reaches the perfect temperature for baking the biscuits.
  3. Mash chickpeas: In a large mixing bowl, mash the drained chickpeas thoroughly with a potato masher until mostly broken down; some whole chickpeas are fine.
  4. Mix wet ingredients and spices: Add the dairy-free yogurt, olive oil, tomato paste, sundried tomatoes, finely chopped spinach, chopped basil leaves, salt, and all the spices (oregano, onion powder, cumin, garlic powder) to the mashed chickpeas and mix well.
  5. Add flour and form dough: Stir in the self-rising flour until a sticky dough forms. Lightly oil your hands and knead the dough gently. If too wet, add up to 1/4 cup more flour, but keep the dough moist for a flaky texture.
  6. Reduce stickiness: Rub flour on your hands to remove dough residue, then wash and dry them. Rub hands and dough with olive oil to further reduce stickiness.
  7. Shape biscuits: Divide the dough into 6 even portions by hand. Place each portion on the prepared baking sheet and rub lightly with olive oil for a crisp outer crust.
  8. Bake: Bake the biscuits in the preheated oven for 30-35 minutes until they turn golden brown.
  9. Cool and serve: Allow the biscuits to cool for a few minutes before serving to enjoy their full flavor and texture.

Notes

  • Self-rising flour contains baking powder and salt; no additional leavening is needed.
  • Dairy-free yogurt keeps the biscuits moist and suitable for lactose-sensitive diets.
  • Using sundried tomatoes not stored in oil ensures proper moisture balance.
  • If the dough is too sticky, add flour gradually to avoid dryness.
  • Olive oil on the baking sheet and hands helps prevent dough sticking and produces a crisp biscuit exterior.
  • These biscuits are vegetarian and dairy-free but contain gluten.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/chickpea-spinach-sundried-tomato-biscuits-recipe/