What do you do when you have to have dinner alone? Nope, you don’t order pizza or some other takeout food, but you make something you always wanted to try that the others in your hosehold were not too keen on. Perfect occasion right? So I recently saw this seasoning mixture from Verstegen to make a chickpea burger. I love chickpeas in any way: in a salad, roasted from the oven and in hummus, but I had never tried them in a burger. So I searched for recipes and got inspired by this burger from Gewoon wat een studentje ’s avonds eet. I made some adaptations to my taste in the recipe though. This would have to be on my dinner for one menu. I decided some avocado and lettuce would be great on the burger as well. To accompany it, I thought of some kind of potato and since we don’t eat sweet potato often enough in my opinion, that would become the side dish. Because I would have half an avocado left from the burger, I figured dessert would have to be an avocado chocolate mousse, which I had never tried also.
What do you need for this dinner for one?
- 1 fairly large sweet potato
- Olive oil
- Sea salt
- About 100 grams of chickpeas from a can
- 25 grams of cashews
- 1 tablespoon Verstegen seasoning for chickpea burgers
- 1 Avocado (1/2 for the burger)
- 1 Multigrain bun
- Other half of the avocado
- Half a tablespoon coconut oil
- 1 tablespoon honey
- 1 tablespoon cacao powder
- Cut the sweet potato into small cubes, either with or without the skin (wash them thoroughly when you are leaving the skin on) and spead the cubes on a baking tray with parchment paper.
- Drizzle some olive oil over the cubes and sprinkle them with seasalt.
- Place them in a pre-heated oven on 200 degrees Celcius for 35 minutes. Make sure to turn the sweet potato about halfway the baking time.
- Then wash the chickpeas and let them drain.
- Put the cashew nuts into a food processor and cut them finely.
- Then add the chickpeas to the food processor and make sure to cut them finely as well.
- Add a splash of olive oil and the seasoning for the burger and mix it in the food processor again. It should begin to stick together now.
- Knead the chickpea mixture to a burger with your hands. In my case, the mixture was too much for a single burger, so I made an extra mini burger as well.
- Bake the burgers for about 10 minutes in olive oil. Be careful with baking though, because they tend to fall apart a bit if you are handling them too rough.
- In the meantime, cut half of the avocado into thin slices, wash the lettuce and slice the bread in half. I put a little bit of mayonaise on both halves of the bread.
- When the burger is done, place it onto the bread with the avocado and lettuce and put the sweet potato on the side. Let dinner begin!
- Mash the other half of the avocado in the food processor.
- Melt the coconut oil and honey on a low heat in a pan.
- After it is molten, add the molten mixture and the cacao powder to the avocado.
- Mix it again untill all the ingredients are well combined.
- Place it in the refridgerator for a while to let it set.
I swear this dinner was so good, I ate untill I just couldn’t eat no more (and then dance for 3 hours afterwards, man, that was quite the challenge). The chickpea burger was magnificient: spicy through the seasoning and a bit nutty from the cashews. The avocado gave it just a bit more freshness and creamyness. I always like sweet potato, so nothing could be wrong with that.
And then the dessert. Unfortunately, I forgot to take a picture of the avocado chocolatemousse, but there was no way you would have known it wasn’t a ‘regular’ chocolate mousse. It was so creamy and full of chocolate flavor and all that without any sugar or dairy. I will be making this again sometime soon!
And do you know what was the best part? My father actually ate the extra mini chickpea burger when he came home from work and he loved it! I didn’t tell him what was in the burger after he ate it though. So hilarious! The one who was most sceptic about this whole thing loved it as well. So I guess we will be eating chickpea burgers sometime again.