Chickpea Cutlets

Makes 4 cutlets. Takes 30 minutes.

1 cup cooked chickpeas
2 tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup veggie broth
2 tbsp soy sauce
2 cloves garlic, pressed or grated
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp dried rubbed sage
Olive oil for pan-frying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until the strings of gluten have formed.

Preheat a large heavy-bottomed nonstick skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a rough 6 x 4 inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands, and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pand and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these! Baking the patties give them a toothsome chewy texture and firm bite. Preheat oven to 375, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes until firm and golden.

Chickpeas Romesco

Serves 4 to 6. Takes 50 minutes.

1/3 cup sliced almonds
1 (28 ounce) can diced tomatoes (fire roasted are especially good here)
2 roasted red bell pepper, homemade or store-bought
3 tbsp olive oil
3 cloves garlic, minced fine
2 shallots, minced fine
1 serrano chile, minced fine
1/4 cup white wine or veggie broth
2 tsp red wine vinegar
2 tsp sugar
1 tsp dried thyme
1/2 tsp dried rosemary, crumbled
2 (15 ounce) cans chickpeas, drained and rinsed
1/2 tsp salt and pepper

Using a food processor, grind the almonds into a very fine, almost powdery crumbs. Empty into a small bowl and set aside. Working in two or more batches, puree the tomatoes and roasted peppers together until smooth. Pour the tomato mixture into a large bowl and set aside.

Preheat a medium sized heavy bottomed saucepan over medium heat. Saute the garlic, shallots and chile in oil until the shallots are turning golden, 4 to 5 minutes. Pour in the wine and stir to dissolve any browned bits of garlic from the bottom of the pot, simmer for 1 minutes. Add the tomato puree, vinegar, sugar, thyme, and rosemary. Turn the heat to medium-high and bring to a near boil. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Add the ground almonds and stir the mixtures until they are completely combined. Fold in the chickpeas and simmer, uncovered for 20 to 25 minutes, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, seasons with salt and pepper and allow to cool for 5 to 10 minutes before serving.

Hummus

Serves 4. Takes 10 minutes, plus chill time.

2 (15 ounce) cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbsp sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
Pinch of ground cumin or ground coriander
Salt and pepper
Paprika

Place half the chickpeas an olive oil in a blender and pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper, add more lemon juice if necessary. Transfer to an airtight container and chill 30 minutes before serving.

Variations:
Fold in 1/2 to 1 cup of the follwoing: caramelized onions or shallots, roasted garlilc, roasted carrots, roasted beets, roasted red peppers, 2 to 3 tbsp of fresh dill and parsley, 1/4 cup black or green olives.