Featuring: Chickpeas are a versatile legume, offering much more than just hummus. You can use cooked or canned chickpeas, dry soaked chickpeas, chickpea flour, or even aquafaba, the protein-rich cooking water of chickpeas. Aquafaba, a favourite in the vegan world, brilliantly substitutes egg whites in desserts and baked goods like meringues and macaroons, without any bean taste.The Recipes: Italian chickpea and tomato soup with rosemary and garlic; spiral snacks with chickpea flour; fried vegan chickpea paste cutlets; chickpea ‘popcorn’; aqua faba chocolate dessert; salad with chickpeas and grilled olives.The Style: Wholesome, innovative, and plant-based.
Feature No.: | 14241944 |
Number of images: | 12 |
Country: | Poland |
Photographer: | © House of Pictures / Blaszczyk-Wójcicka, Kinga |
Stylist: | Kinga Blaszczyk-Wójcicka |
Producer: | Kinga Blaszczyk-Wójcicka |
Topic: | Food |
Rights: | Worldwide first rights available upon request |
Restrictions: |
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Model Release: | not required |
Property Release: | There is not yet a release available. Please contact us before usage. |
Prices: | On request. Please contact us for a quote. |
Ordering: | Please contact us for highres images and texts. |