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Indian-Style Chickpea & Pistachio Burger

Indian-Style Chickpea & Pistachio Burger

with Turmeric Wedges and Rocket

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Because of their texture, chickpeas make a great substitute for ground beef and work brilliantly alongside punchier flavours like our Zanzibar curry powder. Combined with chopped coriander, pistachios, grated carrot, and mango chutney, shaped into burger patties and fried until golden, they’re the perfect thing to make for a midweek veggie treat.

Tags:Spicy
Allergens:NutsGlutenMustardEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Potatoes

½ sachet

Ground Turmeric

½ pot(s)

Nigella Seeds

1 bag(s)

Pistachios

(ContainsNuts)

1 bunch(es)

Coriander

1 unit(s)

Carrot

1 pack(s)

Chickpeas

24 grams

Plain Flour

(ContainsGluten)

1 pot(s)

Zanzibar Style Curry Powder

(ContainsMustard)

1 sachet

Mango Chutney

2 unit(s)

Seeded Burger Bun

(ContainsGluten, Egg, Soya)

1 unit(s)

Vine Tomatoes

½ bag(s)

Rocket

½ unit(s)

Lemon

2 sachet

Mayonnaise

(ContainsEgg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Energy (kcal)870 kcal
Fat33.0 g
of which saturates4.0 g
Carbohydrate120 g
of which sugars24.0 g
Protein24 g
Salt1.59 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Grater
Sieve
Plate
Fork
Frying Pan
Spatula
Serrated Knife
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C. Chop the potatoes into 2cm wide wedges and pop on a tray. Drizzle with oil and season with salt, pepper, turmeric and nigella seeds. Use your hands to rub the flavourings all over the wedges. Arrange in an even layer and roast in the middle of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.

2

Meanwhile, remove the pistachios from their shells and finely chop. Roughly chop the coriander (stalks and all). Trim and coarsely grate the carrot (no need to peel). Drain and rinse the chickpeas in a sieve. Zest the Lemon.

3

Pop the chickpeas into a large bowl. Break them up with the back of a fork then add the carrot, lemon zest, coriander, the flour, Zanzibar spice mix and mango chutney. Season with salt and pepper. Squish together with your hands until mushy and the mixture sticks together. Keep to one side.

4

Heat a splash of oil in a large frying pan over medium-high heat. Fry the chickpea burgers in the hot oil until golden on both sides. This should take around 3-4 mins on each side.

5

Meanwhile, halve the buns and warm for 2 mins in the oven. Slice the tomatoes. Pop the rocket in a bowl. Halve the lemon and add a squeeze of lemon juice to the rocket along with a splash of olive oil and a pinch of salt and pepper. Toss together.

6

Spread a little mayo over each bun half. Pop a chickpea burger on the bottom bun, then place some tomato slices on top. Top with a handful of rocket and sit the other half of the bun on top. Share the wedges between your plates and place the burger alongside. Serve with any remaining rocket and tomato on the side. Tuck in!