In every kitchen, there are ingredients which linger lazily in draws and cupboards, bought in need yet hardly ever used or made redundant by an abundance of the same kind. Usually after a year or so the day of reckoning comes and they end up in the bin.
Since we need sustainable diets at Pebble Soup HQ, we have devised a system which cuts wastes. Once in a while we play the Mystery Ingredient challenge.
One of us looks around, points at an ingredient and the other has to cook a dish with it. I was chuffed with the double chocolate cheese cake find and now it was my turn, I pointed at one of 12 can of chickpeas and he came up with a recipe adapted from Epicurious
Chick-Pea Walnut Burgers
a 19-ounce can chick-peas
2 garlic cloves
1/2 medium onion
1 teaspoon fresh rosemary leaves
1/4 cup chopped fresh flat-leafed parsley leaves
1/2 cup fine fresh bread crumbs
3/4 cup walnuts, toasted and chopped
1 large egg
2 tablespoons olive oil
4 sesame buns
Drain the chick-peas.
In a food processor pulse all the ingredients except for the walnuts and the eggs
Whisk the egg and the walnuts in a large bowl
Transfer the mixture to the bowl and combine with your hands.
Divide into 4 balls, flatten and fry.
No comments:
Post a Comment