Old-fashioned creamed chickpeas is adapted from the depression era meals of creamed chipped tuna, creamed chicken or creamed beef on toast.
This meal is otherwise cheekily known as SOS sh*t on a shingle by the Word War Two US Armed Forces!
This creamed chickpea recipe is an incredibly budget-friendly one-pan meal that can be quickly prepared in less than half an hour.
This is a versatile recipe and so the chickpeas can be replaced with peas for creamed peas, sweetcorn for creamed corn, or even vegan chicken pieces for a meat-free creamed chicken recipe.
Origin of Sh*t On A Shingle or Creamed Chipped Beef or Creamed Tuna
Creamed chipped beef, chicken or tuna was a very popular meal during the American great depression era, and the years following, as the meal was prepared with store-cupboard ingredients with little fuss.
No fresh ingredients were required so if the cans of meat were at hand this dish could be whipped up quickly to feed hungry bellies.
Canned peas were a popular vegetable that was often added to the creamed tuna, beef or chicken dinner.
The US Armed Forces cheekily termed the creamed chipped beef meal as sh*t on a shingle [S.O.S] during the World War Two era.
Shingle referred to the toasted bread! Creamed chipped beef on toast was a meal that could be prepared easily to serve hundreds of people.
Nowadays many families still use the cheeky phrase especially whenever a family member asks what is for tea or dinner tonight!
Vegan Adaptation of Sh*t On A Shingle!
This meat-free adaptation of the vintage creamed chip beef or creamed tuna uses chickpeas for a delicious version.
Of course the chickpeas can be replaced with your favourite pulse such as butterbeans, cannellini beans, kidney beans, etc. Or use peas to create creamed peas or sweetcorn to prepare creamed corn.
Another tasty idea is to use vegan chicken or beef pieces to enjoy a vegan creamed chicken or creamed beef recipe.
Served on a slice of wholemeal or wholewheat bread creamed chickpeas are a wonderful tasty budget-friendly dish. Perfect for a special brunch or lunch/or a light dinner.
Although creamed chickpeas are also a delicious side-dish that will compliment any plant-based meal. A scoop of creamed chickpeas are especially tasty served with baked or mashed potatoes, cauliflower or mushroom steaks, veggie sausages, peas, large crispy salad, etc.
This creamed chickpea recipe is a quick one-pan meal that can be prepared with store-cupboard ingredients so is perfect for those extra busy days.
Garlic powder, onion powder, herb mix, salt and pepper are the simple ingredients that flavour the easy creamy white sauce. An optional sprinkle of red paprika or chilli flakes adds the finishing flourish.
How to prepare old-fashioned creamed chickpeas on toast
Store creamed chickpeas within a covered container in the refrigerator for 3 days.
Freeze within a freezer and food-safe container for up to 3-4 months.
Defrost completely before reheating.
Pop the creamed chickpeas into a non-stick saucepan and bring to a simmer. Stir frequently until the chickpeas are piping hot.
The creamed chickpeas will have become very thick so if preferred add a little extra plant milk just to loosen the sauce up.
Alternatively reheat in a microwave until piping hot.
A slice of your favourite toasted bread or a wedge of fresh bread is the perfect accompaniment and makes for a tasty budget-friendly meal.
Creamed chickpeas can replace baked beans in tomato sauce for any meal that you would normally serve baked beans with.
However, a few more ideas:
* large crispy green salad
* baked potato either white or sweet
* mashed potatoes
* mashed veggies such as turnip/swede/rutabaga
* American biscuits
* veggie pies
* veggie sausages
* veggie sausage rolls
* cauliflower or mushroom steaks
* steamed green veggies
* roasted vegetable mix
* roast asparagus
* roast tomatoes
* any variety of rice or noodles/pasta shapes
Do consider that different ingredients have different cooking times so for some it is best to begin with cooked vegetables or beans.
Leftover veggies or beans are perfect for this recipe.
A few ideas:
* sweetcorn for creamed corn
* shredded green leaves for creamed greens
* mixed veggies for creamed vegetables
* mushrooms for creamed mushrooms
* any pulse for creamed beans
* vegan chicken pieces for creamed chicken
* vegan beef pieces for creamed beef
Simply chill the cooked creamed chickpeas or if you subbed the chickpeas for a different bean or vegetable also chill the new version.
Use the chilled creamed chickpeas as a sandwich, tortilla wrap or pitta bread filling.
Along with a few crispy lettuce leafs for freshness. So tasty.
* if preferred the garlic and onion powders can be replaced with fresh variety.
Saute the fresh onion and garlic in the vegan butter or margarine, or replace the fat with a little veggie stock. Stir through the flour and continue with the recipe.
Following this method is ideal for those following a no-added fat or oil diet, as the onion and garlic cooks within the veggie stock at the beginning of the recipe omitting the need for vegan butter/margarine or oil.
* the herb mix can be replaced with your favourite chopped fresh herbs, such as parsley, dill, thyme leaves, tarragon, chervil, cilantro/coriander, etc.
* sprinkle a little nutritional yeast flakes over the finished dish
* a teaspoon or two of white miso paste can be mixed through the finished sauce
* a tablespoon of apple cider vinegar, white wine vinegar or balsamic vinegar is a delicious additional seasoning. As is a little squeeze of fresh lemon juice.
* grate some fresh lemon zest over the finished dish
* gluten-free flour can replace the plain or all-purpose flour
* any variety of plant milk can be used including home-made plant milk
Creamed chickpeas can be prepared as gluten-free simply by replacing the flour with a gluten-free plain flour blend.
Also check that any seasoning herb mixes that you may use are also free from gluten ingredients.
More easy frugal vegan recipes that are delicious served on toast or as a side-dish
Old-Fashioned Creamed Chickpeas [on toast]
- non-stick skillet/ deep fry pan or non-stick pot
- 2 cans chickpeas 2 x 400g/14oz cans, drained. Or 480 grams cooked chickpeas
- 2 tablespoon vegan butter or margarine [can use veggie stock see recipe notes below]
- 2 tablespoon plain flour all-purpose flour or gluten-free plain flour blend
- 450 millilitres plant milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon herb seasoning mix any mix that contains herbs such as parsley, thyme, fennel, etc. Or a Mrs Dash blend, Italian herb mix, etc. Alternatively use a handful of chopped fresh herbs.
To serve, optional
- 4 slices bread toasted
- red pepper/chilli flakes or nutritional yeast flakes
- Drain the 2 cans of chickpeas and pop into a bowl. [if preferred keep the aquafaba (chickpea water) and freeze until required for another recipe]
- Add the garlic and onion powder, herb mix and a few dashes of salt and pepper. Stir the seasonings through the chickpeas.
- Melt the vegan margarine or butter in a non-stick skillet or fry pan. Whisk through the flour. Cook for 1-2 minutes, stirring frequently over a medium heat.
- Slowly pour in the plant milk whisking constantly until the milk is fully incorporated with the flour roux.
- Bring the sauce to a simmer.
- Chuck in the chickpeas and give it all a good stir.
- Bring back to a simmer and cook for 10 minutes, stirring frequently.
- Season to taste with salt and pepper.
- Remove from the heat and set the pan aside for a few minutes for the sauce to thicken up more.
- Serve ladled over toasted bread or as a side-dish.
- A sprinkle of red pepper/chilli flakes is a tasty addition. As is a teaspoon or two of nutritional yeast flakes.Or sprinkle over some chopped fresh herbs.
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional info includes 4 slices of bread, omitting the toasted bread reduces the calories to around 321 for one serving.
- Store leftover creamed chickpeas in the refrigerator for 3 days.
- Or freeze for 3-4 months.
- Reheat by popping the chickpeas into a saucepan and stirring frequently bring to a simmer and heat until piping hot. As the sauce will become very thick, if preferred, add a little extra plant milk to loosen up the sauce.
- Replace the chickpeas with your favourite pulse or veggie. Some vegetables may need to be pre-cooked before adding to the sauce. Leftover cooked vegetables are perfect for this recipe.
- For a no-added oil or fat creamed chickpeas use fresh onion and fresh garlic and saute these in about ½ cup of veggie stock before adding the flour and continuing with the recipe.
- Homemade plant milk can replace shop bought plant milk.
- For a gluten-free creamed chickpeas use a gluten-free plain flour blend.
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