Serve these delicious Chickpea Triangles in place of turkey for a vegetarian or vegan Thanksgiving. Omnivores will want to have both. These savory wedges say "main-dish protein" without resorting to faux meat charades.
Top them with Mushroom Gravy, made while the triangles bake.
Active time: 20 minutes, starting with cooked chickpeas. Total time: 40 minutes. Serves 4.
2 cups cooked chickpeas
1 clove garlic
1 tablespoon buttery spread or 2 teaspoons corn oil
1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon tahini
2 teaspoons soy sauce
- Cook chickpeas if needed, reserving broth for gravy, or rinse canned chickpeas. Preheat oven to 350°F. Line a cookie sheet with parchment paper or aluminum foil.
- Mince garlic and set aside. Melt butterry spread over medium-low heat in a flat-bottom pot suitable for making gravy (without a fragile non-stick coating).
- Chop onions finely and add to melted butter, cooking until soft, about five minutes. Stir occasionally to prevent burning. Grate carrot and add to onion mixture.
- If chickpeas are not warm, make them easier to mash by heating them in a pot over medium low heat or microwaving them on high in microwave-safe container for a minute or two. Add tahini and soy sauce to chickpeas, then mash with a potato masher or large fork until fairly smooth.
- When onion is soft, add garlic and stir once. Add cumin and coriander, stir, and cook until fragrant, about 30 seconds. Stir onion mixture into chickpea mixture.
- Divide chickpea mixture into four parts and put on the lined cookie sheet. Shape each part into a triangle or the shape of your choice. Bake until hot and slightly crispy, about 20 minutes.
- Serve hot, topped with mushroom gravy.
Recipe tips and notes
- Shape the chickpea mixture into rounds for burgers.
- Try Chickpea Triangles with salsa instead of mushroom gravy.
- I tried adding oatmeal and egg to this mix, but the texture turned crumbly. I also tried brushing the shaped triangles with butter before baking, but couldn't taste the difference. The garlic, onions, soy sauce, and tahini add plenty of "meaty" umami flavor. Voilá, easy and thrifty is best again!
- Why less corn oil than buttery spread? The spread adds more flavor, so the extra calories and expense are worth it. I use Earth Balance Olive Oil Buttery Spread, which is triggers my old butter-loving sensations and is soy free. Corn oil doesn't taste as rich, so you might as well use less.