It’s Saturday afternoon and now that I’m finished with my morning clients, it’s time to cook!
I think I’m going through a chick pea phase because I never really cooked with it. All the legumes I used were mostly black, navy, and kidney beans. But ever since I decided to try making hummus, I’ve been curious about other things that I can make with these little guys!
Here are 2 more recipes using said garbanzo beans, which are packed with fibre, calcium, iron, vitamin C, potassium and magnesium!
Today, I made a different version of the burger, and I also made dessert – with chick peas! YES! and it was very satisfying. I’m stuffed. Both recipes are below!
Chick Pea Quinoa Burgers – modified from pureella.com
Gluten free and vegan!
Serves 4
What you need:
- 1/2 cup red onion, chopped and diced
- 2-3 cloves of garlic, chopped and diced
- 1 cup cooked chick peas (soak the beans overnight in your pot, discard the water and refill with new water to completely cover the beans. Bring to a boil and simmer for 1.5 hours. You can also use canned beans but avoid any added salt or sugar in the ingredient)
- 3/4 cup cooked quinoa (great to use leftovers – saves time)
- 1/2 red bell pepper
- bunch of fresh cilantro or fresh parsley (I didn’t have any today so I just sprinkled whatever herbs and spices I had at home)
- 1-2 teaspoons of sea salt
- freshly ground black pepper
- 1/2 – 1 teaspoon cayenne pepper (optional)
- oil for cooking (coconut, grapeseed, avocado, rice bran – are my choices)
What to do:
- In a large pan, drizzle in a little oil and fry the onion and garlic until slightly golden but not burned.
- Remove from heat and allow to cool.
- Dice the red pepper into small pieces, chop the cilantro; and set aside.
- In a food processor, process the chickpeas until they turn to a slightly textured paste. I left a few whole ones in there because I like the “crunch.” Transfer into a large bowl.
- Add all the ingredients, including the sauteed onion and garlic, in the bowl and mix to combine. Season to your liking
- Scoop some of the mixture onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty.
- Reheat that same pan to medium heat. Drizzle in a little more oil and place the patties in to fry. Cook for about 2-3 minutes on each side until the bottom is nicely browned.
The beauty of this recipe is that everything is already COOKED (different from my first recipe) so you’re just adding some more flavour and crispiness to the patty when you pan fry it.
Enjoy with your favourite salad, steamed veggies, burger buns and condiments.
Chickpea Cookie Dough – a guilt free dessert or a perfect post work out snack! – modified from popsugar.com
makes 5-6 servings
What you need:
1 cup cooked chickpeas (see above on how to prepare)
1/3 cup natural peanut butter ( I used my PB2 powdered peanut butter with cocao. I used 2/3 cup of powder)
1 1/2 teaspoons vanilla extract
2 tablespoons agave nectar (optional)
1/3 cup vegan chocolate chips (optional)
What to do:
- Combine chickpeas, peanut butter, vanilla extract, and agave in a blender or food processor. Blend until it’s a fine puree.
- Remove cookie dough mixture from blender, and place in a large bowl. Add vegan chocolate chips, and mix well with a wooden spoon.
Enjoy with apple slices, pretzels, or anything else you can dip! I ate it on its own and it’s very filling!
Please let me know how you like it! Like, share and let me know what else you wanna see!
