What to do with mushy chickpeas
They say pride comes before a fall.
Having confidently talked about how good legumes are for you and how easy they are to cook – I now have to blog about what to do when you’re distracted while cooking chickpeas and end up boiling them into a mush.
I was at home yesterday and foolishly thought I’d multi-task by cooking a batch of chickpeas while working.
However the distractions of work, phone calls and emails, meant I forgot about the little peas and waaaaaay over-cooked them.
So now I have about half a hundred-weight of mushy chickpeas.
What to do?
An obvious options is to make hummous. Plus mushy chickpeas are also useful for soups like lablabi. However I decided to make chickpea patties.
These are based on a Donna Hay recipe and I’ve been making them for years. You can use tinned chickpeas, they’re great for barbecues and the raw mixture freezes. Plus they’re quick, easy and tasty.
I often mix the flavourings around, using fresh herbs or taking out the chilli, depending on what’s in the fridge.
- 250g cooked or tinned chickpeas (about 2 cups)
- 1 zucchini, finely grated
- 1 carrot, finely grated
- 1 garlic clove, crushed
- 1 chilli, finely chopped
- 1 egg, lightly beaten
- 1/4 cup ricotta
- 3 slices white bread or 1 packed cup breadcrumbs
Making the patties: Place all the ingredients into a food processor and process for a couple of minutes until combined. If you don’t have a food processor, simply mash up the chickpeas and mix together with the rest of the ingredients.
Divide the mixture into 8 and shape into patties. If you have time, put them in the fridge for 15 minutes.
Cooking the patties: Heat a drizzle of olive oil in a frying pan and place over a medium heat. Add the patties. Cook for about 3 minutes on each side, or until crispy. Be careful when you turn them over, as they’re quite delicate.
Remove and drain on paper towel.
How to serve: I usually serve these with home-made low fat oven cooked potato wedges and steamed vegies.