I haven’t been experimental in the kitchen for what feels like a long time now but today I got the urge. There’s something about being creative in the kitchen that just calms me and helps clear my mind.
I made these spinach, feta and chickpea doughnuts today, just wanting to use up what I didn’t want to waste in the fridge. I wanted something filling that would avoid some of the million requests for snacks that are inevitable during the school holidays so threw a can of chickpeas in there too… and it worked!
They were so tasty! Harry ate 3 and Megan, my fussy eater ate 2! That is a definite win in our house!
I made mine in doughnut shapes using a silicone doughnut mould like these. This shape is great for babies as they are really easy to grip and are also fun for older children like mine. If you don’t have a doughnut mould you could make them in silicone muffin cases or a well greased muffin tray instead.
This recipe made 10 ‘doughnuts’.
- 1 tin of chickpeas
- 125g self raising flour
- 200 ml milk
- 1 large egg
- 1 tsp baking powder
- Generous handful of chopped spinach
- 100g feta cheese
- 1/2 tsp garlic powder
- Preheat the oven to 180°c.
- Drain the chickpeas and blitz in a food processor.
- In a bowl, whisk the flour, milk, baking powder and egg to form a batter.
- Add the chickpeas and garlic powder to the batter and mix well.
- Add the spinach, crumble in the feta and mix until well distributed.
- Split the mixture evenly between the doughnut moulds.
- Bake in the oven for 15-20 minutes. Check with a skewer, when you poke the skewer into them and it comes out clean they are ready!
- Allow to cool then serve and enjoy!
These can be made then stored in the fridge for lunches or packed lunches during the week.