These vegan barbecue chickpea calzones are filled with barbecue chickpeas and tofu cheese and served with guacamole for a fun southern twist on an Italian recipe.
- 1 cup warm water (110 degrees F)
- 1 tsp pure maple syrup
- 2 1/4 tsp active dry yeast
- 2 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 2 1/2–3 cups light spelt flour plus more for kneading (if you don’t have light spelt flour, sub a combination of all purpose flour and whole wheat or whole spelt flour)
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium garlic cloves, minced
- 1/4 tsp fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 1/3 cup barbecue sauce
- 1 tbsp tamari
- 1 tbsp Frank’s original hot sauce, or other mild hot sauce
Soft Tofu Cheese
- 1 block (450 grams) organic firm tofu
- 1/2 cup freshly squeezed lemon juice (from 2 large lemons)
- 1/4 cup nutritional yeast
- 1 tbsp light/chickpea miso or tamari
- 1 tbsp apple cider vinegar or red wine vinegar
- 1 tsp fine sea salt
- 2 ripe avocados, flesh scooped out
- Juice of 1 lime (about 3 tbsp)
- 1 medium garlic clove, minced
- 1/2 tsp fine sea salt
- Pinch of chili flakes
- Freshly ground black pepper
- 1/4 cup cilantro, finely chopped (optional)
- MAKE THE CRUST: Place the warm water in a large mixing bowl. Add the maple syrup and yeast; whisk to combine. Cover and wait for yeast to activate. You will know that the yeast has activated when it forms a layer of bubbles/froth at the top. Once the yeast is frothy, add the olive oil, salt, and flour. Stir to incorporate, adding more flour as you go to form a workable dough. Turn the dough out onto a lightly floured surface and knead for a couple of minutes, adding more flour as necessary, to form a smooth and elastic dough. The dough should not be too sticky, nor too stiff.
- Transfer dough to a clean, lightly greased bowl, cover with a damp towel, and let it proof in a warm area of your kitchen until doubled in bulk, about 1 hour.
- Make the barbecue chickpeas: Warm the oil in a skillet over medium heat. Add the onion, garlic, and a tiny pinch of salt. Cook, stirring occasionally, until nicely browned, eight minutes. Add the salt, pepper, and smoked paprika and stir to incorporate. Next, add the chickpeas and cook for a couple of minutes to allow the chickpeas to brown. In a dish, whisk together the barbecue sauce, tamari, and hot sauce. Stir the sauce into the chickpeas and cook for a couple more minutes. Remove from the heat.
- Make the tofu cheese: Crumble the tofu into a food processor. Add the lemon juice, nutritional yeast, light miso, red wine vinegar, and sea salt. Process until smooth and transfer into a container until ready to use.
- Preheat the oven to 475 degrees F. Once the dough has doubled in size, punch it down and knead it a few times. Divide into 6 equal balls. Lightly flour your countertop and grab a rolling pin.
- Take a ball of dough and roll it out into a circle approximately 7 inches in diameter. Add 1/2 cup of the chickpeas to one half of the circle, leaving a bit of space around the edge to allow for folding. Spoon 3 tbsp of the tofu cheese on top and fold the dough over. Use a fork to firmly pinch the edges of the semi circle that you’ve created and transfer the calzone to a baking sheet. Repeat with the remaining 5 dough balls.
- Bake the calzones for 10-12 minutes, until lightly browned.
- While the calzones bake, make the guacamole: Mash the avocados in a bowl. Stir in the lime juice, garlic, salt, pepper, chili flakes, and cilantro, if using.
- Serve the calzones fresh out of the oven with guacamole for dipping.
You will have leftover tofu cheese. Store it in the fridge for up to a week and use on sandwiches, wraps, pasta, and pita pizza.
You can make 12 small calzones if you prefer. Just use 1/4 cup of the chickpeas and 1 1/2 tbsp of tofu cheese in each calzone.