Every so often I’ll get the urge to clean out and organize the pantry. Since we’re staying with my in-laws for the time being, they graciously gave this foodie (me!) three different pantry spaces. I have a lot of food, what can I say?
Well, since I have to bounce back and forth between the three pantries, you tend to forget what you have and it helps to just study them every once in a while, to collect inventory. In the process, I noticed I had 2 pounds of dried chickpeas and I knew I needed to do something great with them.
To not have a major chickpea ordeal, I only cooked 4 cups of dried chickpeas….that means 12 cups of cooked chickpeas. That’s a whole lotta chickpeas, y’all.
But trust me, those little dried chickpeas deserved to be something great after hanging out in the pantry for so long. I called out to social media on some ideas of what to make. Tons of great ideas poured in and I’m looking forward to experimenting with them over the next few days.
To start us off, I made chickpea burgers. They are 100% veggies and spices and taste amazing! Liam wasn’t a fan; he’s protesting vegetables at the moment. It’s all, ‘cookie‘ with him these days.
My husband and I loved them and I hope you do, too!
- 2 cups cooked chickpeas (or one 15 ounce can)
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, peeled and chopped
- 1/2 cup baby spinach
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- Preheat the oven to 400°F.
- Blend all ingredients together.
- Scoop equal sized balls of batter onto a baking sheet. Use your hands to gently shape and press down, creating the shape of your burgers. Spray the tops of the burgers with olive oil.
- Bake for 25-30 minutes until bottoms are light brown. You can also turn the broiler on high for a few seconds to lightly toast the tops of the burgers.
- Enjoy them on your favorite buns or even on top of salads!
Servings: 12 small patties