MOROCCAN CHICKPEA BROWN BASMATI BURGER

MOROCCAN CHICKPEA BROWN BASMATI BURGER image

Yield 6

Number Of Ingredients 18

1/3 cup chickpeas, soaked
1 piece kombu, 2 inches
1/2 cup basmati rice, brown
1 cup water
1/8 teaspoon saffron
1/2 teaspoon salt
1 medium red bell pepper, roasted, peeled, seeded
1/4 cup olive oil
1/2 bulb garlic, roasted and paste extracted
1 medium lemon, juiced
1/2 Tablespoon salt
1 Tablespoon curry powder
1 Tablespoon coriander seeds, toasted and ground, or 1/2 T ground
1 Tablespoon cumin seeds, toasted and ground or 1/2 T ground
1 Tablespoon ginger, powdered, a scant measure
1/2 Tablespoon fenugreek seed, toasted and ground
1/4 cup cilantro, chopped
1/4 cup arrowroot powder

Steps:

Preheat oven to 400 degrees. Wrap the garlic in foil and place it along with the red pepper in the oven. Roast until garlic is soft and peppers are charred. Reduce oven temperature to 350. In a medium pot, combine chickpeas and kombu with 3 inches to cover. Bring chickpeas to a boil and reuduce heat to simmer and cook until soft 45 to an hour. Drain and cool chickpeas. Discard kombu. Rinse and drain rice then place it in a small heavy bottomed saucepan. Place over medium heat and dry roast, stirring until it begins to smell toasty. Add 1 cup of water, saffron and salt. Bring to a boil, reduce to a simmer, cover and cook until all water is absorbed; about 45 minutes. Cool in a bowl. In a food processor, combine the chickpeas, red pepper, olive oil, garlic, lemon juice, salt and spices. Process until smooth. In a large bowl, combine chickpea mixture with rice, chopped cilantro and arrowroot. Take about 1/3 c of mixture at a time to form patties. Place them on parchment or an oiled baking sheet. Bake for 20-25 minutes or until burgers are solid.