To make approximately 8 patties you will need:

one can chickpeas, drained

1 medium onion

1 tablespoon water from pickles

2 pickled peppers

2 teaspoons harissa paste

1-2 celery sticks

1 tablespoon fresh coriander

1 tablespoon fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon salt

pepper to taste

1-2 tablespoons olive oil


Chuck everything into a blender and taste as you go along to adjust spices/herbs/salt+pepper/amount of oil. Add a little oil at a time if need be to obtain the correct consistency to form patties that don’t crack. You may want to reduce the amount of harissa or avoid the pickle water if you’re not that into your scovilles (see below).


To cook:

Preheat your oven to 200 degrees on fan oven.

Form patties about the size of a small burger or depending on how you want to serve them into smaller, flattened mounds.

Cook for about 20 minutes, flipping over carefully half way through the cooking time.

They will brown slightly when ready to serve. It is safe to reheat or eat these cold.

To serve:

I had mine alone with some hot sauce, just to make sure.

After having tried them, I think that the ideal way to serve these would be with some fresh leaves like spinach, iceberg lettuce or rucola as well as tomatoes and perhaps some light cheese e.g. mozzarella or cottage cheese. Make smaller patties to use in a salad.

You can also serve these as though they are burgers, although I imagine that it would be quite a heavy meal that way.

Alternatively add some mayo, mushrooms and assorted fresh greens in a wrap.

Please note that this recipe is gluten-free, lactose free and vegan.

This soup is so easy but so tasty and comforting that I almost don’t want to post it.. almost… *sigh* (oh but dear readers, I shall…)

You will need:

  • a couple of medium sized onions, chopped finely
  • a tablespoon of olive oil
  • 2 teaspoons cumin
  • freshly ground pepper
  • 1 large can of chickpeas
  • 1 can of broad beans
  • 1 can of kidney beans
  • 600ml vegetable stock
  • 200g tomato juice
  • juice of 1 lemon

Cook the onions in the olive oil for about 10 minutes until they are translucent, but taking care not to burn them. Add the cumin and stir for another few minutes.

Next add the (heated) stock, tomato juice, beans and chickpeas. Add a teaspoon of sugar to counteract the bitterness from the tomatoes. Simmer for about 10 minutes and add a generous helping of freshly ground pepper.

When it has reduced a little bit add the lemon juice and let it reduce a bit more on low heat. Serve with fresh hot bread or pitta bread.