Chickpeas on 🍽️ Recipes & ⚗️ Analysis by Diego

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

Thu, 24 Sep 2026 00:00:00 +0000

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded carrot burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Moulded Pumpkin Balls

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Pumpkin Balls

This is a really quick and versatile recipe: it starts from the pumpkin burger mix, and from there you can make balls, as in this recipe, or the pumpkin burgers themselves, or the pumpkin flan. The base mix, quickly prepared with pumpkin, potatoes or legumes and spices, can be put in a fridge container and kept aside for the following days, or it can be frozen and used when needed.

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

What is the difference between these burgers and the hand-formed ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown below, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Pumpkin Burgers

Thu, 24 Sep 2026 00:00:00 +0000

Pumpkin Burgers

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded pumpkin burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger.

Couscous with Grilled Vegetables

Fri, 21 Aug 2026 00:00:00 +0000

Couscous with Grilled Vegetables

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Medium couscous you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Medium couscous (min g, max g): g

1. Ingredients

Ingredient	Quantity
Medium couscous	320 g
Medium courgettes	400 g (½ courgette)
Large aubergine	400 g (¼ aubergine)
Peppers (red and yellow)	400 g (½ pepper)
Large Tropea red onion	152 g (about ¼ onion)
Cooked chickpeas	248 g
Sun-dried tomatoes in oil	2 pieces
Pine nuts	30 g
Fresh mint	to taste
Basil	to taste
Lemon (juice and zest)	40 ml (¼ lemon)
Garlic	16 g (1 small clove)
Extra-virgin olive oil (for dressing)	4 g
Extra-virgin olive oil (for grilling and finishing)	to taste
Vegetable broth	360 ml
Salt, pepper	to taste
Smoked paprika	4 g

2. Method

Cut the 400 g courgettes and the 400 g aubergine into 5 mm slices, the 400 g peppers into quarters and the 152 g red onion into thick rings. Brush with a little oil and a pinch of salt. Grill on a hot griddle pan for 3-4 minutes per side until golden.
Once cool enough to handle, cut all grilled vegetables into 2-3 cm pieces and transfer to a large bowl.
Bring 360 ml vegetable broth to the boil. Place 320 g couscous in a bowl with a drizzle of oil and a pinch of salt. Pour over the boiling broth, cover with a plate or lid and leave to rest for 5 minutes. Fluff with a fork.
In a small bowl, whisk 4 g olive oil, 40 ml lemon juice with the grated zest, 16 g garlic finely grated, 4 g smoked paprika, salt and pepper.
In a dry frying pan, toast 30 g pine nuts over medium heat for about 2 minutes, stirring often. Set aside.
In the bowl with the vegetables, add the fluffed couscous, 248 g chickpeas, 2 pieces sun-dried tomatoes sliced into thin strips and the lemon dressing. Toss gently. Add mint and basil torn by hand.
Divide among plates, top with the toasted pine nuts and a drizzle of olive oil.

3. Storage

Let cool completely before refrigerating.
Room temperature: keeps for 3-4 hours in a closed container. Beyond that, the grilled vegetables release liquid, the dish loses freshness and bacterial growth risk increases.
Refrigerator: up to 2 days in an airtight container. Before serving, bring back to room temperature and adjust with a drizzle of oil and a few drops of lemon.
Freezer: not recommended. Grilled vegetables lose their texture when thawed; the couscous becomes rubbery.

🌾 Want to explore couscous flavour bases further? Read the full guide.