Friday, February 5, 2010

Chickpea Burgers with Tomatillo Conserves

The D P Chutney Collective's Tomatillo Conserves are a sweet/spicy/tangy corner of condiment heaven - slow-roasted tomatilloes are stewed with onions, spices, vinegar, lemon and lime juices, cane sugar and two varieties of fresh green chilies to create a thick relish-style conserve perfect for crowning tacos, enchiladas, nachos and even hotdogs of all variety.

Serve the chickpea burgers below with rice and a salad for a hearty and healthy vegetarian dinner, or slide a patty between a toasted bun slathered with plenty of Tomatillo Conserves and dressed with onion and tomato. We also like them tucked into whole wheat pita pockets and drizzled with the conserves and sour cream.


1 can low-sodium chickpeas, rinsed and drained and mashed well ( a food processor makes this a cinch but is not required) / 1 4-oz. can fire-roasted green chilies (Trader Joe's brand is great) / 1 clove garlic, minced / 3/4 cup unseasoned bread crumbs / 1 egg, beaten / 1 T. chili powder / 1 t. ground cumin / 1 t. oregano leaves (more if using fresh herb) / 1 t. cayenne pepper / salt and pepper to taste / The D P Chutney Collective's Tomatillo Conserves

  1. Combine all ingredients in a large bowl and mix well. Refrigerate for at least 1/2 hour, preferably 1-2. The mixture should be very thick and stiff with no liquid.
  2. Heat 2 T. of olive oil over a medium-low flame. When the oil is quite hot, shape mixture into patties and add to pan.
  3. Fry for 4 minutes then carefully flip and cook for an additional 4-5 minutes.
  4. Serve hot topped with Tomatillo Conserves.