These chickpea patties are a little labor intensive, have nothing to do with Thanksgiving, and are only partially cooked in the Sun Oven, but hey, it’s what we had for lunch today so here’s the recipe. They go great with a salad and tzatziki.
Sun Baked Chickpea Burgers
1 cup dried chickpeas, soak overnight and drained
1 onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, minced
1/2 cup fresh flat leaf parsley, chopped
Bonito flakes lend a nice depth of flavor to this traditional Roman soup but are entirely optional. They can be found in the Japanese section of a good Asian market. If you can’t find them, or prefer a vegetarian soup, don’t worry, the Romans have been enjoying chickpea and pasta soup for centuries without them.
Sun Oven Chickpea Soup
2 tablespoons olive oil
1 clove garlic, minced
1 white onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 whole dried hot red pepper
1 sprig rosemary
Chickpea (garbanzo) flour is my new favorite ingredient. When used in soups it creates a smooth texture and enhances the flavor, eliminating the need for cheese or cream.
Creamy Sun Oven Vegan Soup
2 teaspoons olive oil
1 onion, thinly sliced
1 small potato (about 3-ounces), well scrubbed and diced
1 bag (1-pound) frozen California blend vegetables
2 tablespoons chickpea flour
Serve this solar baked vegetarian entree with a salad and some grilled vegetables and nobody will miss the meat.
Vegan Chickpea Bake with Tahini Sauce
1 pound dried chickpeas previously cooked with 1/4 cup of the cooking liquid reserved
1 small onion, finely chopped
1 teaspoon salt
1 tablespoon whole wheat flour
2 stalks celery, finely chopped
1/3 cup olive oil
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon ground dried sage
Tahini sauce for serving*
Set Sun Oven out to preheat. Coat a shallow metal or glass baking dish with cooking spray, set aside.
Place the chickpeas in a food processor with 1 tablespoon of cooking liquid and process adding additional liquid as needed. Transfer the ground chickpeas to a large bowl and stir in the remaining ingredients mixing well. Pat the mixture into the prepared baking dish. Cover with aluminum foil and a tea towel. Bake in the preheated Sun Oven for 1 to 1 1/2 hours. Drizzle each serving with tahini sauce.
Makes 6 to 8 servings
*Tahini sauce is easy to make and can be used in sandwiches or as a dip. The recipe I use can be found here.
Chickpeas and spices give this frittata an Indian twist.
Indian Spiced Frittata
1 tablespoon olive oil
1 small onion, thinly sliced
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1 cup Swiss chard leaves, chopped
1 1/2 cups cooked chickpeas or 1 (9 ounce can) drained
Anytime a recipe calls for sautéing it can be done in the Sun Oven. Just remember to keep an eye on it, sautéed garlic (or anything else) is almost as easy to burn in the Sun Oven as it is stovetop.
Sun Oven Chickpea and Cauliflower Soup
1/2 pound dried chick peas, previously cooked, drained reserving 1/2 cup of the cooking liquid
2 tablespoons olive oil
2 garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
10 ounces cauliflower flowerets, fresh or frozen (thawed)
1 carton or canned (26.5 ounces) chopped tomatoes
This fragrant vegetarian stew is perfect for dinner on a cold winter’s evening.
1 tablespoon olive oil
1 onion, chopped
The curried chicken soup from Saturday’s post can easily become vegetarian by using vegetable broth and substituting chickpeas for the chicken. Both soups are also good when served over rice for a more filling meal.
Sun Oven Curried Chickpea and Sweet Potato Soup
4 cups vegetable broth
1 can (13 1/2 ounces) coconut milk
2 tablespoons mild curry powder
1 can (15 ounce) chickpeas
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
4 green onions, thinly sliced (keep green and white parts separate)
1/2 cup frozen peas
2 tablespoons freshly squeezed lemon juice
salt to taste
Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat.
Blend the broth, coconut milk, and curry powder in a large pot. Add chickpeas and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 to 1 1/2 hours. Remove the pot from the Sun Oven. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.
Makes 4 to 6 servings.
One thing I love about online recipes are the reviews. In the pre-internet days I always felt I had to follow a recipe exactly as written. That meant lots of last minute runs to the store for a missing ingredient and a drawer full of expensive spices that I may have only used once. Once my favorite publications began making their recipes available online I was surprised to discover that almost no-one follows a recipe to the T; or at least not the ones who take the time to write reviews. Now when I try out a new recipe I don’t mind improvising with ingredients I happen to have on hand. This recipe adapted from one I found on Martha Stewart’s site is a perfect example. Hers used cannellini beans and scallions in place of the chickpeas and minced onion in mine, and, of course, a slow cooker rather than a Sun Oven.
Sun Oven Couscous and Chickpea Stuffed Peppers
4 bell peppers, orange, yellow, or red