Moroccan Chickpea Burgers

This recipe is the summer version of my most favorite winter dish - Moroccan Chickpea Stew. The flavors are to die for, and the vibrant colors are stunning.

Ingredients:

• 2 tbsp cooking oil

• small sweet potato, diced

• small onion, diced

• 2 stalks celery, diced

• 1 cup garbanzo beans, cooked

• 1/2 cup red lentils, cooked

• 2 tbsp vegetable broth

• 2 tbsp lemon juice

• 1/2 tsp each of salt, turmeric, cinnamon, garlic powder, and ground ginger

• 1/4 tsp black pepper

• a few strands of saffron

• 1 1/4 cup quinoa, cooked

• 1/2 cup garbanzo flour

Method:

Heat a large skillet over medium low heat. Add in the oil, sweet potato, onion, and celery. Saute the vegetables until they're tender and begin to brown.

To the pitcher of a large blender, add the garbanzo beans, red lentils, vegetable broth, lemon juice, and all spices. Pulse a few times until combined, but still a bit chunky. Transfer the contents of the blender to a large mixing bowl. Mix in the cooked vegetables and quinoa until evenly combined. Fold in the garbanzo flour until evenly combined. Pop the mixture in the freezer for 20 minutes to set. 

Reheat the large skillet over medium heat, and add a bit more oil to coat the bottom. Remove the burger mixture from the freezer, and form into 6 patties. Add 3 patties at a time to the skillet, and cook for about 4 minutes per side. You're looking for a golden brown crust to form, so don't hesitate to adjust cooking times by a minute or two to achieve this. 

Serve next to a green salad, and top with a tangy dressing and some cherry tomatoes.