See the previous post on veggie burgers – this time we made them with chickpeas, roasted garlic, and grated carrots. Nick whipped them up, and served them with sauteed spinach (with olive oil and garlic, of course) and a baked potato, baked with a tsp of olive oil and kosher salt rubbed into the skin. We ate the burgers as cutlets, not on bread, with the spinach spooned on top. It was delicious!
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