recipes

chickpea extravaganza

A quick update – thanks for sending get well wishes for Leo!  We took him to the doctor yesterday since he seemed to be wheezing a little.  The doctor confirmed that he did seem to have “crackly lungs” and set us up with an antibiotic.  It’s cherry flavored, so Leo has no problem taking it.  The good news is that despite being sick he’s very cheerful – the doctor commented on how happy and friendly he was!

Last week/weekend Dave and I enjoyed two awesome chickpea recipes!

Chickpea Parmesan (based off of this recipe)

  • 1 150z. can chickpeas, drained and rinsed
  • 1/2T. olive oil
  • 1 150z. can tomato sauce
  • 1 7oz. jar sundried tomatoes, drained and roughly chopped
  • 1 medium zucchini, diced
  • 1t. oregano
  • 1t. minced garlic
  • salt to taste
  • parmesan cheese

Combine all the ingredients except the parmesan in a large skillet.  Stir together over medium heat.  Cover and allow to simmer for 5-10 minutes, until zucchini is tender.  Top with parmesan cheese.  Serves 2.

We loved this.  It was super easy and crazy flavorful – the sundried tomatoes definitely make it.  It’s delicious comfort food.

Chickpea Zucchini Burgers

  • 2c. cooked chickpeas, drained and rinsed
  • 1 medium zucchini, chopped into large pieces
  • 1 1/2c. bread crumbs
  • 2 eggs
  • 2t. minced garlic
  • 2t. lemon juice
  • 1/2t. salt
  • cornmeal for coating
  • olive oil for grilling (about 2-3T.)

Combine the chickpeas and zucchini in a food processor and process until chickpeas and zucchini are finely chopped but not pureed.  In a large bowl, combine the chickpea puree, breadcrumbs, eggs, garlic, lemon juice, and salt.  Stir to combine.  Shape into patties.  Turn patties on a plate covered in cornmeal, coating both sides.  Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the patties to the skillet and cook for 5 minutes, or until the underside is crisp and brown.  Flip and cook the remaining side until browned.  Makes about 10 patties.  We served ours topped with cheddar cheese and avocado.

I’ve never had too much luck with making my own veggie burgers – they don’t typically hold together – but these were awesome!  We loved them and so did Leo – he ate one and a half!  The cornmeal gave a really nice crust to them, too.

I also made a batch of Emily’s snack bites.  These are similar to the no-bake energy bites I see all over Pinterest, but use less ingredients and are higher in protein.  We LOVED them!  So simple, too – just almonds, raisins, and peanut butter!

(picture from Emily)

Definitely recommend those, too!

Tell me what you’ve been eating lately!

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One thought on “chickpea extravaganza

  1. So happy Leo has some meds to make him feel better! 🙂

    That first recipe sounds like something Steven and I would really like! I must send this to him.

    On Sunday we made an Asian dish – fake meats with pea pods, onions and water chestnuts over rice with a sauce. NOM.

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