A burger? Of chickpeas?
There seems to be a power struggle going on in my house at the moment. Everybody is avoiding the weekly shop. There is a list on the fridge which has been gradually growing, including more and more staples as it does so. Among the multitude of items it currently features are chickpeas, tuna, tinned tomatoes and anchovies. The first three are staples, the fourth a sign of just how desperate the times are: you know things are rough when you’ve eaten all the anchovies.
I managed to stave off the inevitable on Sunday with a trip to the Dun Laoghaire Farmer’s Market (what a treasure trove!) where I picked up some organic veg. Surely someone else would have to address The List. But there was a problem. When Aoife posted about the Chickpea Burgers she featured in her new column in the Irish Independent, I knew I was going to have to make them. The question was when.
Once the staples are gone, I am always the first to break. This time, I was determined to be strong. I think it is time for The Daddy to learn how to do the shopping. It is a life skill, after all, and there is a List.
It doesn’t count as breaking if you resort to begging the Sister and her boyfriend to bring you chickpeas from their jaunt to Dundrum, right? In any case, the burgers were delicious.
The recipe, and Aoife’s original about it can be found on her blog, Adventures in Veg here. I increased the amount of cumin and added a good handful of fresh coriander. I left out the ground coriander, and threw in some cinnamon and chili too. I forgot to add the olive oil, but it didn’t seem to make any difference. I did notice the burgers absorbed the oil I fried them in though.
I made a Tahini sauce to serve with the burgers by mixing a tablespoon of Tahini paste, the juice of half a lemon and a generous handful of chopped coriander into a bowl of yoghurt.
Instead of potato wedges, I cut a butternut squash from the farmers market into chip-sized pieces. I chopped up a dried chili and added it to a roasting pan with a little olive oil. They cooked in 20 minutes at 180°C.
I also have some chard after my jaunt to the farmer’s market. If anyone has any suggestions for what to do with it, please leave a comment!