Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Chickpea Burgers with Tahini Sauce

Ingredients

Burgers:

  • 2 cups cooked (canned) chickpeas, rinsed if canned
  • 1/4 onion, diced (I like to cook mine, or just skip it and add onion powder)
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini Sauce:

  • 1 cup low-fat plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon salt

Directions

To prepare burgers: Place chickpeas, cooked onion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce, sliced tomatoes, and sprouts.

Adapted slightly from Chickpea Burgers and Tahini Sauce by EatingWell.com.

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Potato Chickpea Curry

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup cream, half-n-half, or milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.  Drain, and set aside.

Warm oil in a skillet over medium heat.  Add onion, and cook until soft and translucent, and maybe slightly caramelized.  Stir in garlic, curry powder, garam masala, ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring.  Pour in tomato sauce, cream, and chickpeas.  Stir in potatoes.  Simmer 5 minutes.  Serve warm over rice.

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Cauliflower Chickpea Curry

I was about to move on to pasta dishes, but I’m going to take a quick detour.  Tonight I am making the only Indian dish that I’m really happy with.  (And I looove Indian food!)  Since it’s a melding of two different recipes, I want to record it before I forget what I did. 🙂

Ingredients

1 head cauliflower, rinsed and broken down into florets

2 tablespoons butter, divided

2 tablespoons oil

1 tablespoon butter or oil

1/2 onion, chopped

2 teaspoons yellow curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon ginger

1/4 teaspoon cumin

1/2 teaspoon salt

2 cloves garlic,pressed

1 cup vegetable broth

2 cups half-and-half

1 cup canned chickpeas, rinsed and drained

Directions

In a large saute pan over medium-high heat, add the olive oil and 1 tablespoon of the butter to melt.  Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.  Give a good toss and let cook for 3 more minutes.  Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. This part smells sooo good!  Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Then, pour the florets into a large bowl and quickly cover tightly with plastic wrap.

While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the remaining butter.  Once the butter is melted, add the onions and spices. Cook until translucent, then add the garlic and cook a minute more.  Add the vegetable broth and bring to a simmer.  Cook until the stock is reduced by half, and then add the half-and-half and raise to a simmer.  Cook until the sauce is reduced and thickened.  With a slotted spoon, remove the cauliflower from the bowl and add to the pot.  Add chickpeas.  Raise the heat and simmer 5 minutes more.  Serve warm over rice.

Adapted from Cauliflower in Curry Cream Sauce by Sunny Anderson and Butter Chickpea Curry from AllRecipes.com.

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