Zucchini and Feta Chickpea Burgers

Zucchini and Feta Chickpea Burgers

Lately I find loads of organic locally grown zucchini and I have basically been consuming them day on and day off. Besides pan roasting them, adding them to a salad or grilling them, I thought for a change to add them to a Mediterranean style burger: with chickpeas and feta cheese. Continue reading

I tried to make this recipe as simple and straightforward as possible so when time is limited, this recipe can come in hand as a healthy summery treat. Since the heat has increased drastically over the past week, I didn’t feel too hungry so I had the burger on its own, but you can accompany this dish with a nice crunchy salad or some oven sweet potato fries.

 

Zucchini and Feta Chickpea Burgers

Zucchini and Feta Chickpea Burgers

Recipe for 4

Prep time: 15 min

Cook time: 8 min

 

Ingredients:

1 can chickpeas

1 zucchini (not too large)

1 red onion

1-2 garlic cloves (depending on the size)

100g feta cheese

2 tbsp. chopped parsley

2 heaped tbsp. breadcrumbs

smoked paprika

2 tbsp. olive oil

Salt and pepper

 

Recipe:

Grate the zucchini and the onion in a bowl. Season them with salt, mix and place them in a clean tea towel, in a sieve over a bowl and set them aside to let moisture drip off.

Meanwhile prepare the rest of the recipe by mashing the chickpeas in a bowl (alternatively use s food processor), then crumble the feta and add the breadcrumbs. Pass the garlic though a crusher and add that to the bowl too.

Back to the zucchini and onion, take the tea towel and squeeze out as much moisture as possible before adding them to the rest of the ingredients.

Mix all the ingredients together and add salt pepper and smoked paprika to taste. Blend all the ingredients together and form four patties.

On a medium fire heat the olive oil and add the patties to brown on both sides.

Serve in a bun with the garnish of your choice (salad, tomato, avocado, mayo, chilli sauce, ketchup,…)

Cauliflower and Chickpea Stew

Cauliflower and Chickpea StewOn Sunday I’ll be heading to southern Spain with my mother for five days. It’s going to be the first time in seventeen years we leave together for such a long time. Continue reading

I’m excited but I hope we’ll get along well and will have a good time together. Like every mother/daughter relationship, there may be tensions. Fortunately we never hold a grudge for long 🙂

With an eye towards our upcoming trip, I wanted to post something colourful so I made this cauliflower and chickpea stew. This recipe is not only easy but it can partly or wholly be made in advance. Once you decide to serve it, just heat it up and add the final touch with the coriander leaves. I served this vegan stew with rice but you can also serve it with some bread, some eggs, chicken…

See you in a couple of weeks!

 

 

Cauliflower and Chickpea Stew

 

Recipe for 4 as a main

Prep time: 10 min

Cook time: 1h 30 min

 

Ingredients:

3 garlic cloves

1 large red onion

2 cans chopped tomatoes

2 cans chickpeas

400-450 g cauliflower florets

A three fingered pinch of sugar

Salt and pepper

2 tsp. harissa

Smoked paprika

2 tbsp. olive oil

4-5 tbsp. chopped coriander leaves

 

Recipe:

 

Chop the onion and the garlic. Heat olive oil on a pan over medium heat and add them onion and garlic to fry for 5 min or until translucent. Add the tomato sauce, the harissa and season with salt, pepper and smoked paprika to taste. Cover and let the tomatoes simmer on a low heat for about 1½ hour, stirring occasionally. You can also cook the sauce for 30 min to 1 hour but more is better in this case (not only the taste will improve but its nutritional properties too). Alternatively cook the sauce in advance and reheat it when you need it.

Add the cauliflower florets and the chickpeas; toss and cook for a further 6-8 min. Once the cauliflower is cooked to your liking (I like it when it still has a crunch) and the chickpeas are hot.

On top sprinkle the coriander just before serving.

 

 

Cauliflower Chickpea Salad

Cauliflower Chickpea Salad
I don’t know about you but I go through periods where I love eating healthy food and other times when I have a passionate attraction towards anything greasy, chocolaty or very cheesy. Continue reading

As you can see from this recipe, I am now in the first phase. Since the days are not as warm as before, when I make a salad I like to have something warm in it so in this recipe I baked some cauliflower florets. To make this salad I used flavours that pair well with the cauliflower: lemon juice, almonds and parsley. This salad can be easily made ahead and the ingredients are easy to find all year round.

 

 

Cauliflower Chickpea Salad

 

Recipe for 3-4 as a side dish

Prep time: 15 min

Cook time: 18-20 min.

 

Ingredients:

280 g cauliflower florets

250 g cooked chickpeas

2 tbsp. finely chopped onion

2 tbsp. finely chopped parsley

3 tbsp. olive oil

1.5 tbsp. lemon juice

2 tbsp. almonds

Salt and pepper

 

Recipe:

Heat oven at 230°C.

If the cauliflower florets are too large cut them into smaller pieces and place them in a baking tin. Drizzle a tbsp. olive oil on top and season the florets with salt and pepper, toss to coat evenly. Bake the cauliflower for 18-20 min tossing once or twice during the process.

Meanwhile prepare the dressing by mixing the lemon juice with 2 tbsp. olive oil, a few drops of water, salt and pepper to taste.

Roughly chop the almonds.

Finely chop the onion.

Once the cauliflower is ready, remove it from the oven and let it cool a moment before roughly chopping it.

Place the chickpeas in a bowl with the cauliflower, onions, almonds, and parsley, drizzle the dressing on top, toss and rectify taste with salt and pepper if needed. Serve.

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese The stress for the wedding preparations is rising and last weekend my fiancé went on his surprise stag party… which I helped coordinate in secret with the best man. Continue reading

I didn’t see him the rest of the weekend since when he got home he needed to rest. Son on Sunday I had the day to myself and I prepared this casserole inspired by thekitchn. I ate a big portion and kept the rest for another time. In the evening I was still full but a couple of great friends took me out on a surprise evening between girls. We went to have a nice dinner in the nearby Italy and after that, while there was a band playing we had some gelato. It was just what I needed. I realized how thankful and lucky I am to have them in my life. Being quite sensitive at the moment, I was really moved by their gesture. Friends who are there are are an essential thing in life… like good quality food 😉

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

 

 

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

Recipe for 4

Prep time: 20 min

Cook time: 40 min

 

Ingredients:

1 aubergine

2 zucchini

2 tsp. chopped garlic

2 tbsp. olive oil (+ extra for greasing the baking dish)

2 eggs beaten

zest of 1 lemon + the juice of ½ lemon

Cayenne pepper

1 tsp. dried oregano

240 g cooked chickpeas

100 g brown rice (I used the quick cooking type)

200 g feta cheese

0.5 dl cream

Salt and pepper

 

Recipe:

Heat oven at 180°C.

Cook the brown rice according to package instructions. Once done set aside.

Cut the aubergine lengthways into 1 cm thick slices. Still lengthways cut 1 cm strips out of these slices, then cut them crossways into 1 cm cubes. Heat 1 tbsp. olive oil on a medium heat and add the aubergines to brown on all sides, tossing every 2-3 min.

Meanwhile cut the zucchini following the same method as with the aubergine. Once the aubergine cubes are done set them aside and using the same pan, heat 1 tbsp. olive oil and brown the zucchini. Toss regularly and after 5 minutes add the chopped garlic and the dried oregano. Once the zucchini are ready add the aubergine back along with the rice, the chickpeas, lemon zest, lemon juice and the cayenne pepper, salt and pepper to taste. Once all the ingredients are tepid pour in the beaten eggs and fold them in.

Transfer everything to an oiled baking dish.

In a bowl crumble the feta cheese, add the cream and mix together. Spread the feta preparation on top of the other ingredients and bake in the middle of the oven for 20 min or until the top has a nice colour. Serve alone or with a salad.