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2 people

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2 People

INGREDIENTS

  • 0.5 cup quinoa (1/3 uncooked) + 1 cup water
  • 7.5 oz chickpeas (1 jar or can), rinsed and drained + 2 cups water
  • 1 tbsp olive oil, divided
  • 0.5 red pepper, diced
  • 1 shallots, finely chopped
  • 1 garlic cloves, minced
  • 0.5 tsp cumin
  • 0.5 tbsp tahini
  • 0.13 tsp pepper
  • 0.25 tsp salt

INSTRUCTIONS

  • Bring 1 cup of water and 1/3 cup of quinoa to a boil
  • Add lid and simmer for 10-15 minutes until fluffy
  • Bring 2 cups water and drained chickpeas to a boil, turn off burner and let sit for 5 minutes
  • Drain chickpeas and let cool
  • While chickpeas cool, add 1 tablespoon olive oil to a cast iron pan over medium-high heat
  • Add chopped pepper, shallots and garlic and sauté for 5 minutes until golden and fragrant
  • Using a food processor, blend 1/2 on your cooked chickpeas
  • Gently smash the other half with a fork 
  • Combine purées chickpeas, smashed chickpeas, quinoa, sautéed veggies, cumin, tahini, salt and pepper in a bowl
  • Form into 4 patties
  • Using cast iron skillet, heat 1 tablespoon olive oil over medium-high heat
  • Cook burgers 3 minutes each side
  • Serve in lettuce cup, or bun of your choice
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