Apr 3, 2009

Chickpea Patties with a Roasted Red Pepper Gremolata

I was on my own for dinner one night and knew that I had a recipe that I wanted to try without James! The reason I wanted to try it alone was because I just wasn't sure if he would like it. He's ALWAYS a good sport, but I wasn't sure about this one.

Well, I should have waited, because this was really, REALLY good. And so easy. I ended up taking the leftovers for lunch the next day and they were just as good then! I will definitely keep this in mind for an easy dinner or even a snack.

If you like hummus, you will probably like this. It has most of the same components, just in a different way. Yum!

The original recipe called for this to go with a salad, but I completely omitted that part.

Chickpea Patties with a Roasted Red Pepper Sauce
Real Simple

1 15.5 ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 tsp cumin
Kosher salt and black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil

1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.
2. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
3. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

For the sauce:
1 large roasted red pepper
1 clove garlic, smashed
salt & pepper
juice of 1 lemon
1/4 c. parsley
olive oil

1. In the bowl of a food processor, add all ingredients except olive oil. Pulse until finely chopped.
2. Add olive oil to reach desired consistency. Serve with chickpea patties.

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