Chickpea Cheese Vegan (Spreadable)

 Cheese is one of my favourite foods and luxury since prices keep increasing. The only time I have it is if I find some milk reduced in price and make it myself but that's another recipe for another time.

I came across this recipe recently and played with it a bit, it's tasty, spreadable and inexpensive.

INGREDIENTS

1 Cup of hydrated chickpeas (after being soaked overnight)

2 cups of water

1 teaspoon paprika or smoked paprika

1/2 teaspoon Turmeric

2 teaspoons of salt

1 tablespoon olive oil

1/4 of Onion

1 clove garlic

Note. Any herb you enjoy can be added too

METHOD

After being hydrated, measure one cup of chickpeas and add to the blender with all other ingredients.

Blend for one or two minutes till silky smooth.

Pour into a pot and place on medium heat.

Whilst stirring, bring to a boil. 

Simmer and keep stirring till it forms a stiff thick consistency.

Then spread into a mould, I found an old Chinese takeaway container perfect.

Smooth the top and allow to cool before refrigerating overnight.

If any moisture has formed in the container drain off then you can unmold onto a board and slice or spread it on toast, burgers or anywhere you like. 

I like to wrap it in parchment and store it in the fridge as it remains drier on the outside, also the way cheese used to be stored, preventing mould from forming as quickly as plastic wrap or containers do.