This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.
As featured in episode 611.
This is one of my favorite veggie burgers. It has everything I want: hearty chickpeas, fortifying spinach, a hint of nutty toasted cumin seeds, and final finish of fresh lemon. It's also very easy! As with most burgers in this book, be sure to reserve a portion of the beans and mash them by hand, rather than blitzing all of them in the food processor, as this gives the burger texture. I like to serve them accompanied by traditional burger fixings: lettuce, tomato, and mustard.
For some people, the gutsiness of escarole and curly endive can be hard to take in a salad, but cook them into a soup like this one and those same folks will fall in love. Those greens simmered in good broth with a little wine, tomato, pasta and chickpeas are pure Italian home food.
For a lighter main course, do this one-dish supper of pasta with greens, chickpeas and shrimp. If you prefer a strictly vegetarian meal, double up on the onion and the chickpeas, eliminating the shrimp.