Chickpeas With Mushrooms Recipes

CHICKPEA-MUSHROOM BURGERS

Chickpea-Mushroom Burgers image

These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.

Provided by Chris Morocco

Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso

Yield Makes 8

Number Of Ingredients 12

Ingredients

1/2 cup red or black quinoa, rinsed
Kosher salt
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 (14.5-oz.) cans chickpeas, rinsed, drained
1 tsp. garlic powder
1/2 tsp. smoked paprika
8 oz. crimini mushrooms, trimmed, cut into 1/4" pieces
1/4 cup tahini
1/4 cup white miso
1/4 cup oat flour or all-purpose flour
8 slices sharp cheddar or vegan cheese
Mayonnaise, mustard, hamburger buns, shredded iceberg lettuce, and sliced pickles (for serving; optional)

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

Mushroom & chickpea burgers image

High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
250g chestnut mushroom , finely chopped
2 garlic cloves , crushed
1 bunch spring onions , sliced
1 tbsp medium curry powder
zest and juice ½ lemon
400g can chickpea , rinsed and drained
85g fresh wholemeal breadcrumb
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes , sliced
handful rocket leaves

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.

Nutrition Facts : Calories 271 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.13 milligram of sodium

CHICKPEAS WITH MUSHROOMS

Chickpeas with Mushrooms image

I use cremini mushrooms here since they are very firm, but ordinary white mushrooms will do as well. You may add finely chopped fresh green chilies (1-2 teaspoons) toward the end of the cooking, as many Indians do, if you want the dish to be hotter. This may be served at a meal but also makes a wonderful snack as a "wrap" if rolled inside any flatbread. Thinly sliced onions, cilantro, and chopped tomatoes may be rolled inside too. Any chutney from this book or good-quality store-bought salsa could be used instead of the onion-cilantro-tomato mixture.

Yield serves 4

Number Of Ingredients 14

Ingredients

1/4 cup olive or canola oil
1/2 teaspoon whole cumin seeds
One 2-inch cinnamon stick
1/2 medium red onion, finely chopped
2 teaspoons finely grated peeled fresh ginger
1 large clove garlic, crushed to a pulp
10 medium-sized mushrooms (about 1/2 pound total), cut lengthways into 1/4-inch-thick slices
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 medium tomato, chopped
2 1/2 cups cooked, drained chickpeas from a can, preferably organic (save liquid)-a 25-ounce can is about right
3/4-1 teaspoon salt, or to taste

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

Warm Chickpea Salad With Spiced Mushrooms image

This is from Cecila Brooks Brown's "New vegetarian". Despite it being a salad I rarely make the whole thing. I often serve the spiced chickpeas and yoghurt with brown rice or wrapped up in a wholemeal chapatti.

Provided by PinkCherryBlossom

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

14 ounces canned chick-peas
3 tablespoons olive oil
10 1/2 ounces button mushrooms
2 garlic cloves, chopped
1 red chile, de-seeded and chopped
2 teaspoons ground cumin
1 lemon, juice of
6 1/4 fluid ounces Greek yogurt
1/4 cup chopped mint leaf
8 3/4 ounces baby spinach leaves

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.

Nutrition Facts : Calories 265.9, Fat 12.2, SaturatedFat 1.6, Sodium 383.4, Carbohydrate 32.8, Fiber 7.5, Sugar 2.5, Protein 10.2

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