- 1 small can drained chickpeas (240 grams)
- 150 grams Pastry flour
- ½ teaspoon salt
- ½ ground Cumin
- ½ teaspoon ground cilantro
- ½ teaspoon freshly ground peppers
- 2 tomatoes
- 1 shallot
- 2 garlic
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 1 egg
- 50 milliliters vegetable oil
- 250 grams Buttermilk
Grease the wells of the muffin tin with butter.
Blanch the tomatoes for a few seconds, peel, quarter, remove the cores and cut into small cubes. Peel and finely chop the shallot and garlic.
Mix the flour, chickpeas, spices, tomatoes, shallot, garlic, baking powder and baking soda.
Whisk the egg and mix with the oil and buttermilk. Add the flour mixture and stir until all ingredients are moistened.
Pour the batter into the muffin tin. Bake for 20-25 minutes at 180°C (approximately 350°F). Remove from the oven and let cool. Serve immediately.