Hey everyone, this is kind of a spare the moment Garden Fork, I think I am going to put it up on youtube and on our Greenhouse site but Mark Bittman, who is in New York Times, writer New York Times food writer, the Minimalist column and also does a ton of great books, I think I have almost and he wrote any way I like the garden other ways, and I like his writing. He is on twitter now and of course you know I have been hammering about twitter, so I am as well and I saw this morning he was gave out a quick chickpea burger recipe on twitter and It just happened to be that I was going to cook up some chickpeas for a salad tonight and I thought, go ahead, go and just make these burgers. So this is kind of a twitter response, twitter video response to Mark Bittman’s Twitter recipe.
Chickpeas, I’ve got these from the wonderful food court. And I am going cook them in my favorite device, which is the slow cooker right here, we’re going to rinse these, add these to the slow cooker. By the way, you want to take out any odd looking ones, like these chickpeas are don’t quiet look like right, we want to get rid of those. Fill this up, I am going to put this by about 3 inches above the level of the chickpeas, here, so that’s nicely filled, it goes on. I am going to put this on low, and I am going to let this cook for about 6 hours.
Alright, so it’s the end of the day now. And our chickpeas are ready right away. I think we are going to get four cups of chickpeas, alright. Let’s put that – let’s put, that was like about quarter a cup of onion, may be more parsley then what you think, I do like a regino and look likes a regino. And then I am going to do one teaspoon acumen, okay, to the cup. So this is a quarter a cup flour, and I think we’re ready right, we got egg, we got flour, we’ve got onion, garlic and parsley, acumen and regino and chickpeas. Now let’s see what happens here, good, turn this up. And we’re going to take a little bit of the liquid from the slow cooker, so we’re going try and make little burgers here okay so I am just going to cut this, nice. I forgot to put a little salt on here so I am just going to salt this after the fact. Nice and crunchy, it’s like, it’s good, it’s got this neat chickpea flavor but then it has kind of a nice crusty brown flavor to it, I like it, I am it’s really good.
That taste really good with a little bit of ketch up. No I am serious I really like this I like this a lot. It reminds me of, remember when you were a kid, you would have mashed potatoes and in the day after you would make mashed potatoes pan cakes, it taste very similar but healthier. Oh, that was loose concept, but no, this is good, alright. So thank you Mark Bittman.
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