Things are a bit crazy at the moment, but I wanted to share a meal idea while I have a sec. This is a tasty, quick, family-friendly lunch or dinner that I whipped up from the dregs, er, remains of a week of meal planning:
- 1 1/2 cups cooked chickpeas (or 1 can drained and rinsed)
- 1/2 to 1 cup prepared barbecue sauce
- 1 teaspoon olive oil
- 1/4 a large onion, chopped
- 1 clove garlic, minced
- 1 small hot pepper or 1/4 jalapeno, minced — optional
- 6 slider buns or dinner rolls
Pour the chickpeas and about 1/4 cup of the barbecue sauce into a medium bowl. Use a potato masher or something similar to mash and combine the two. Add more barbecue sauce as you go to add moisture. You don’t have to puree — just get everything well combined and a little chunky. Set aside. Now heat the olive oil (or sub in spray oil) in a skillet or small sauce pan over medium heat. Add the onion and cook until softened. Add the garlic and the pepper, if using, and sautee for about 30 seconds, until the garlic becomes fragrant. Now add the chickpea mash to the pan, stir everything together, and continue cooking for about three minutes. Serve on slider buns or dinner rolls topped with more barbecue sauce.
Makes six little sandwiches.
We served ours alongside sauteed Swiss chard:
And in the interest of full disclosure, the buns were homemade using my sourdough starter. I was planning to make veggie burgers with homemade buns. The recipe I followed — which I now can’t find — just did not work out. It was supposed to make full-sized buns, but clearly it didn’t. I also couldn’t get my sesame seeds to stick, nor did they want to cook all the way through. The final result tasted fine, but I’d be lying if I didn’t say it was a major kitchen stress. Bread baking should NOT be a last-minute activity. Let that be a lesson to me.