I was recently given a load of food by an expat friend and fellow vegetarian who was leaving the grey shores of Blighty for somewhere where there was a big yellow thing in the sky (lucky girl!) This load of food included a bag of chickpeas which weighs about 473lbs and has left me with the quandry of what on earth to do with so many chickpeas?! Chickpeas a l'orange? Chickpea trifle? Chick-offee pie? Chickpea lasagne? Hummous is the obvious answer, but apart from the fact that I'd have enough hummous to feed the entire Middle East for three generations, my hummous sucks. Badly.
So....here you go folks! A recipe for yummy chickpea burgers which I can't take credit for as I got it from the site treehugger.com. Will post my recipe for chickpea trifle another day.
2tsp veg oil
3 chopped green onions, including the tops
2 cloves of minced garlic
1tsp each dried oregano and chilli powder
1 cup diced red pepper and/or 1/2 cup chopped pickled hot peppers
1/2 chopped tomato
1 can (19oz) chickpeas dried and rinsed
1/3 cup breadcrumbs
2tbsp chopped parsley or cilantro
Heat oil over medium head and cook onions, garlic, oregano and chilli powder and stir for about 2 min. Add red pepper and tomato and cook approx 3 minutes until pepper is tender and liquid evaporated.
In a food processor, mix the above with chickpeas then transfer to a bowl and stir in breadcrumbs, parsley, salt and pepper to taste until well combined. Press and shape into 4 burgers, cook over medium heat for about 4 minutes each side.
Note: After they're made into patties but before cooking, they can be stored in the fridge for up to 3 days or in the freezer for 1 month. Good news for me, I can make about 1,000 burgers and freeze them.
1 comment:
Since you like soup - here are two chickpea soup recipes:
Chickpea, Pasta, and Rosemary
1 tsp olive oil
2 cloves garlic, peeled and minced
i chilli, deseeded and finely chopped
1 carrot, finely diced
2 cups cooked chickpeas
1 tbls fresh rosemary leaves, finely chopped
4 cups vegetable broth
1/2 cup short , tube-shaped pasta (ditalini)
Heat oil in saucepan and saute garlic, chilli, and carrots about 2-3 minutes.Add chickpeas, rosemary and broth. Bring to boil, then cover and simmer on medium heat for 10 minutes. Uncover, stir in the pasta and cook as per directions for pasta until pasta is done, stirring frequently to prevent pasta from sticking to bottom of pot. Can be served with shaved parmesan over the top.
Tomato and Chickpea Soup
1 tsp olive oil
2 cloves garlic, peeled and minced
1 chilli, deseeded and minced
2 cups canned, chopped, peeled, tomatoes in their own juices
4 cups vegetable broth
2 cups cooked chickpeas
Juice of one lemon
Heat the oil in a saucepan. Add garlic and chilli and saute for 2-3 minutes. Add tomotoes, broth, and half the chickpeas. Bring to the boil. Cover pan, reduce heat to medium, and simmer for 20 minutes. Using a blender, food processor, or immersion blender, puree the soup until smooth. Return the soup to medium heat, add the remaining chickpeas and lemon juice to taste and heat through until all flavours are combined. May be served with chopped sundried tomatoes and/or olives sprinkled on top.
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