An unusual mousse that is delicious, nutritious, yet low in fat and simple to prepare. Chickpeas (also called garbanzo beans) are a good source of protein and calcium and are rich in fiber. They also have a low glycemic index. When a protein source such as chickpeas which does not contain all the amino acids the body needs, is mixed with another protein such as dairy or yogurt, then there is a more complete profile of amino acids. This mousse is baked and served warm. It can be served plain or with ice cream, decorated with fruit or chocolate shavings.

INGREDIENTS
⅓ cup plus 2 tablespoons plain yogurt
1 teaspoon baking soda
2 cups cooked chickpeas, drained (about 1 cup uncooked)
6 tablespoons orange juice
1 and 1/3 cups unpacked light brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder

DIRECTIONS

• Heat oven to 350 degrees F.
• Grease an 8 inch round cake pan. Mix yogurt and baking soda together and leave to fizz for 10 minutes.
• Blend chickpeas and orange juice in food processor or blender until very smooth.
• When well blended, chickpeas have a nice creamy texture. Add sugar, cocoa, and baking powder and blend until smooth.
• Gently fold the yogurt mixture into the chickpeas mixture.
• Pour batter into prepared pan and bake in oven for 50 minutes.
• Remove from oven and let cool in pan on a wire rack for about 15 minutes.

Serve warm or at room temperature and enjoy!

Source: The Yoga Cookbook: Vegetarian Food for Body and Mind, Recipes from the Sivananda Yoga Vedanta Centres, 1999.

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