Monday, February 26, 2018

middle-eastern chicken burgers and chickpeas

This meal reminded me of some Lebanese food we had in London in 2016 at the drool-worthy Comptoir Libanais in South Kensington right near the Natural History Museum. I actually got this recipe from my friend Hiukei who got it from Smitten Kitchen (recipe here). 

The Smitten Kitchen recipe calls for ground turkey and panko breadcrumbs for the meatballs, but I subbed ground chicken and a mixture of rice and almond flours, and because of the different consistency, fried them in the frying pan instead of rolling into balls and baking. But I did roast the turmeric chickpeas in the oven. 

To the lemony onion side dish that Smitten Kitchen talks about, I also added cucumbers, purple cabbage, some sweet red pepper, and a splash of olive oil. And I made some quinoa in the rice cooker, too, to sop everything up.

Warm quinoa, cumin-y tender chicken burgers, roasted chickpeas and onions, crunchy lemony raw veggies, and a lemon-yogurt sauce to top it all off (I did have to take an enzyme to help me handle the dairy, which helps, but not completely). I don't think I even need to say how ravenously delicious this was. 

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