Chickpea And Mushroom Bangers Recipes

CHICKPEA-MUSHROOM BURGERS

Steps:

• Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
• Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
• Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
• Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
• Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
• Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

CHICKPEA AND MUSHROOM BANGERS

Steps:

• Thinly slice 2 of the onions and chop the third.
• Fry the chopped onion in 1 tbsp of the oil until soft. Add the mushrooms and cook for a further 5 minutes.
• Place the mushroom mix in a blender and add the curry paste, chickpeas, zest and seasoning. Blend to a coarse paste then add the breadcrumbs and blend until mixed.
• Flour your hands and form the mixture into 10 sausages.
• Heat 1 tbsp of the oil and gently fry the onion and sugar for 10 mins until nicely caramelised.
• Brush the remaining oil over the sausages and grill for 10 minutes until golden.
• Serve with mash and gravy or in a bun with the onions.

MEATLESS "MEAT" SAUCE WITH CHICKPEAS AND MUSHROOMS

Steps:

• Pulse mushrooms in two batches in food processor until chopped into 1/8- to 1/4-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.).
• Heat 5 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes.
• While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.) Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Combine remaining 1 tablespoon oil, garlic, oregano and pepper flakes in bowl.
• Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to a simmer over high heat. Once simmering, reduce heat and simmer for 5-6 minutes, stirring occasionally. .
• Next pulse chickpeas in food processor until chopped into uniformly 1/4 inch-or-so pieces; about 7 - 10 pulses. Transfer chopped chickpeas to a fine mesh sieve and rinse under cold running water until water runs clear. Drain well. Not rinsing the chickpeas after pulsing in the food processor may make the sauce too thick. After draining and rinsing, add the chickpeas to the sauce and simmer until slightly thickened, about 15 minutes. .
• If sauce is too thin for your taste, let simmer uncovered until thickened. If sauce is on the thicker side, reserve some of the pasta's cooking water and use to thin out the sauce.
• Stir in basil and season with salt and pepper to taste. .

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
• Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.