I had the pumpkin chickpea burgers on my Menu Plan Monday last week, but we had several Steakhouse Sliders and BBQ Tofu Pizza slices leftover this weekend that I didn’t get to them. In the meantime, the glamorous, Angela at Oh She Glows! spotted the Pumpkin Chickpea Burgers and gave them a preview. Once I read that they were quite bland, I kicked them up with paprika, chili powder, red pepper flakes, cumin, dried oregano, and fresh chives and parsley. These spices really did the trick!
I basically dared them to be flavorless on me!
I couldn’t resist molding our leftover baked beans after doing the timbale couscous.
Pumpkin Chickpea Burgers
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp oil
- 1 cup great northern beans
- 1/2 cup canned chickpeas
- 1/3 cup old fashioned oats
- 1/4 tsp sage
- 1/4 tsp cinnamon
- 1/4 tsp red chili flakes
- 1/2 tsp Hungarian paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp minced fresh chives
- 1 tbsp minced fresh parsley leaves
- Salt and pepper to taste
- In a large skillet, sauté onion and garlic in oil for about 5 minutes or until soft, then set aside.
- In a large bowl, mash beans with a fork. Be sure to mash most of the beans until a paste forms, leaving some whole beans are okay Add pumpkin, oats and seasonings to beans. Add onions and garlic to mixture. Mix until well combined. Allow mixture to rest in refrigerator for at least 30 minutes, the mixture can be left overnight or up to 3 days.
- Divide bean mixture into 4 equal balls. With hands, shape mixture into patties about 3 inches around and 1/2 inch thick.
- To cook patties, bake in 350 degree oven for 20-30 minutes, turning once. Or, place 1 tsp oil in large skillet over medium heat. Place patties into pan and cook for about 5 minutes. Turn patties and cook an additional 5 minutes, or until patties are browned on both sides.
Recipe adapted from Fun Foods on a Budget
Herbed Couscous Timbale with Dried Fruits and Nuts
- 3 tablespoons peanuts
- 1 cup low-sodium chicken broth
- 1 cup couscous, preferably whole-wheat
- 1/4 cup dried raisins
- 1/3 cup chopped dried dates (about 8)
- 1/4 cup fresh tarragon, chopped
- 1 teaspoon finely grated lemon zest
- 1/2 cup seeded and finely diced red bell pepper
1. In a medium saucepan, bring the broth to a boil. Remove from the heat. Stir in the couscous, cover, and let stand for 5 minutes.
2. Uncover and fluff with a fork. Save a few peanuts and raisins for garnish, stir in the remaining ingredients. Pack the couscous mix into a 4-in ramekin or a cookie cutter and invert onto each serving plate. Top with a sprinkle of the remaining peanuts and raisins.
Inspired “The Food You Crave” by Ellie Krieger, RD page 272
Cool Color Illusion
Check it out at The Durham Bull Pen