How to make
Chickpeas are best to be peeled, in order for the mixture to be very smooth. If using ordinary chickpeas, it is best to peel the grains once they cool after boiling them.
The easiest way to do this is to take a little of the cooked chickpeas and rub them between your palms with quick movements. The flakes are separated and only the peeled chickpeas remain. This is done little by little with all of the chickpeas.
But even if the chickpeas for this recipe are not peeled, it still works. Only when they're grindedd it will not become as smooth and there will be pieces of the flakes.
The chickpeas are soaked from the night before and boiled the next day.
When completely cooled, grind them in a chopper. It has to be stopped and opened from time to time to push down the mixture from the walls, until all of the chickpeas are grinded well. Towards the end, if necessary, you can add up to 1 tbsp. from the water, in which the chickpeas were boiled in, so that they can be grinded well and turn into a homogeneous and smooth mixture.
The grinded chickpeas are transferred into a bowl. Add the remaining products to them and mix them together, until a thick mixture is obtained, but not dry enough to form a dough.
The chocolate is cut into small pieces and added to the mixture.
The oven is heated to 360°F (180 degrees).
Spread the mixture in a greased small baking pan, by pressing it down with your fingers, to spread it out evenly everywhere.
Bake the chocolate pie for about 20-25 minutes and it is best if only the lower resistor wire is on for a while and then turn the top one on.
When the pie is ready, leave it to cool for at least 5-10 minutes and then it can be served on its own with a topping (for example caramel), whipped cream or a scoop of vanilla ice cream.
