Moroccan Chickpea Brown Basmati Burger Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
• Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
• For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
• Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.
• If you want to cook just a few patties, pop them in your toaster oven. To freeze these burgers, either cooked or uncooked, stack them up with parchment paper between the burgers, then wrap first in plastic wrap, then in foil. The parchment paper makes it easy to remove the desired number of burgers from the bundle. Once thawed, cooked burgers can be reheated at 350°F for 15 minutes, and uncooked burgers can be baked as above, at 375°F for 22 to 25 minutes.
• Store in a covered container in the refrigerator for 3 to 5 days. Burgers can also be frozen in cooked or uncooked form for 2 months (see Rebecca's Notes).
• (per serving)
• Calories: 100
• Total Fat: 3.5g (0.5g saturated, 2g monounsaturated)
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 3g
• Sodium: 223mg

Steps:

• Preheat oven to 400 degrees. Wrap the garlic in foil and place it along with the red pepper in the oven. Roast until garlic is soft and peppers are charred. Reduce oven temperature to 350. In a medium pot, combine chickpeas and kombu with 3 inches to cover. Bring chickpeas to a boil and reuduce heat to simmer and cook until soft 45 to an hour. Drain and cool chickpeas. Discard kombu. Rinse and drain rice then place it in a small heavy bottomed saucepan. Place over medium heat and dry roast, stirring until it begins to smell toasty. Add 1 cup of water, saffron and salt. Bring to a boil, reduce to a simmer, cover and cook until all water is absorbed; about 45 minutes. Cool in a bowl. In a food processor, combine the chickpeas, red pepper, olive oil, garlic, lemon juice, salt and spices. Process until smooth. In a large bowl, combine chickpea mixture with rice, chopped cilantro and arrowroot. Take about 1/3 c of mixture at a time to form patties. Place them on parchment or an oiled baking sheet. Bake for 20-25 minutes or until burgers are solid.