Chickpeas With Mushrooms 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.

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

CHICKPEAS WITH MUSHROOMS

Steps:

• Pour the oil into a wide pan and set over medium-high heat. When hot, put in the cumin seeds and cinnamon. Let the spices sizzle for a few seconds. Then add the onions. Stir and fry until the edges of the onions brown a bit. Add the ginger and garlic and stir once or twice. Add the mushrooms. Stir until they are wilted. Add the coriander, cumin, turmeric, and cayenne. Stir a few times. Add the tomato and 1/2 cup of either the chickpea liquid from an organic can or water. Cover, turn heat to low, and cook 10 minutes.
• Add the drained chickpeas, salt, and 1 cup of the organic chickpea liquid or water or a mixture of the two. Bring to a simmer. Cover, turn heat to low, and cook gently for 15-20 minutes, stirring now and then.

WARM CHICKPEA SALAD WITH SPICED MUSHROOMS

Steps:

• Rinse and drain the canned chickpeas
• Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
• Reduce the heat, then add the garlic, chilli and chickpeas.
• Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
• For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
• To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.