Curried Chickpea Burgers

Written By Dominique Ludwig

On 06/07/2020

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This recipe evolved after some experimenting in the kitchen. I love a good bean burger, but want the flavour to be robust as beans can be a little bland. For Renew Reset Recharge® this meal counts as your carbohyrate and protein all in one, so no extra carbs allowed at this meal, but you can have a big bowl of salad. If you are not following Renew Reset Recharge® feel free to add a bit more olive oil and enjoy with pita bread, a large salad and hummus or even sweet potato.

Onions are a fantastic prebiotic or food for the healthy gut bacteria. These quick-pickled red onion turn a vibrant pink colour and are the perfect side for both taste and the health of your microbiome.

Ingredients-Serves 3, Note 1 Portion = 3 Burgers

1 x 400g tin chickpeas, drained

1 onion, finely diced

2 cloves garlic, crushed

1 tsp. turmeric

1 tsp. cumin

½ tsp. coriander

½ tsp. dried chilli flakes

½ tsp. Himalayan salt

1 cup Kale, finely chopped

75g chickpea flour

150g carrot, grated

150g courgette, grated

black pepper

20 ml olive oil for frying

Method

  1. Gently sauté the onions and garlic in a tsp. of olive oil with a tbsp. water until glassy. If you are not following weight-loss on Renew Reset Recharge® you are welcome to use more oil.
  2. Stir in the spices and kale and cook for 1-2 minutes to allow the flavours to develop and the kale to wilt.
  3. Add all the other ingredients, except the grated courgette and carrot to the food processor and pulse until combined.
  4. Stir in the carrot and the courgette and pop into the fridge for around half an hour to stiffen up a little, if you have the time. Otherwise it is not a disaster! It will just be softer to work with.
  5. Roll the mixture into 9 balls and flatten slightly to form a burger shape.
  6. These burgers can be baked or fried. For baking, pop onto baking paper or an greased ceramic tray and bake in the oven for 20 minutes at 180°C. Baking will result in a slightly drier burger.
  7. Alternatively, gently fry at a medium heat in a frying pan with the olive oil. Ensure the oil does not reach its smoke point. Turn after 3 minutes on each side and cook until golden.
  8. Serve with a large salad for Renew Reset Recharge® or with some pita bread, Harissa hummus (see recipe), black rice or quinoa.
  9. Simply mix the red onion with the vinegar for the pickle and watch it turn pink before your eyes!

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