This recipe was part of a mini feast I cooked up for my husband and best friend Basil. Chickpeas are likely my favorite legume and, served with a thick spicy vegetable gravy, the meal was pronounced a "classic" according to Basil. I served this dish with a crustless quinoa quiche that I will be sharing with my readers soon.
I never can resist experimenting in the kitchen, even when the temperatures soar here in London. Factor in the humidity, and you figure there is a likelihood that you will spontaneously combust. I tend to stick with salads more often than not when it is 30°C or higher, but sometimes I get a craving and cook up something a little fancier. Really, these spicy and nourishing patties don't take long to mix up and fry, and the wonderfully fragrant fresh vegetable gravy is straightforward too, especially if you have a sous chef to help out with the prep. Thanks to hubby for helping out.
The vegetable gravy can be made ahead of time and warmed in a pan with a little added water. It will keep in the refrigerator for several days in a sealed container, and makes a wonderful addition to cooked rice or all kinds of other dishes.
|Chickpea Patties Smothered in Vegetable Gravy|
|Recipe by Lisa Turner|
Published on June 17, 2012
Simple and nourishing spiced chickpea patties served with a thick spiced gravy made from fresh vegetables
More chickpea recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Spicy Chickpea Koftas
Chickpea Pumpkin Burgers