These black chickpea & red quinoa burgers with prunes are easy to make, hold together well and taste super scrumptious. Served with caramelised onions, tomatoes & chilli, they are truly hard to beat.
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Who doesn’t love a good veggie burger? Not many I’m guessing. I’m a big fan, though I don’t make them as often as I should, or, maybe could.
Yes, black chickpeas are a thing. Backalong when we had a productive allotment, we used to grow them. Not that they were keen to give us enough to make a decent meal, but they were a bit of fun. A palmful of them looked like a tiny heap of coal fit for a Cornish Pisky’s grate.
I’ve not come across tinned black chickpeas, however, until I saw them on the Suma website. I had to order a couple of tins straight away along with some red quinoa, prunes, tamarin, wholemeal spelt flour and a few other items. I had a feeling they would make fantastic bean burgers and I wasn’t wrong.
Italians are a lot more adventurous than us when it comes to growing and eating fruit, vegetables and pulses. Black chickpeas have been used in their diet for many years and indeed these Suma black chickpeas or ceci neri are from Italy. The chickpeas are thin skinned, so make for a particularly creamy and interesting coloured hummus.
Earlier this month, my mother came to stay in our new home. It was lovely to have her. She cleared a load of ivy from the garden (plenty of that still to do), cleaned the windows and cooked for me whilst I was at work. What a treat.
I wanted to make something special for her whilst she was here, so I thought it was the perfect time to try out these black chickpea & red quinoa burgers with prunes. I duly made the burgers and a load of stir-fried cabbage to go with them – my mother was trying to keep off the bread. I set up the photo shoot, hoping to get it done quickly before the burgers went cold.
And the very first photo I tried to take failed. As it turned out, the motor in my lens had broken which meant I had to buy a new one. Of course I didn’t know this at the time, so much time was spent leafing through my camera manual and desperately pressing this and pressing that. The result was no photographs and some very cold burgers. Not quite the treat I’d intended.
So I feel honour bound, for my mother’s sake, to make up for this technological epic fail with another attempt. She may have to feast her eyes electronically, however, as I don’t think I can persuade her to come in person again so soon.
Black Chickpea & Red Quinoa Burgers with Prunes
I have a thing about prunes at the moment. Take a look at my last post, spiced prune chocolate pots with amaretto to find out why. The upshot was that when I decided I wanted to try black chickpeas to make some burgers, I knew prunes would have to be a component.
To keep the burgers as dark as possible, I used red quinoa rather than white. I’ve never actually cooked red quinoa before. I’d heard it took longer to cook than the white variety I’m used to, but I didn’t actually find that to be the case.
I used my Optimum Nutri Force* to blitz the mixture into burger handling conformity, but a hand blender or food processor would work just as well. For this recipe I kept some of the whole chickpeas and quinoa and stirred them in afterwards to add a bit of texture.
My black chickpea & red quinoa burgers with prunes turned out even better than I was hoping. They were easy to manipulate, tasted delicious and were full of protein, fibre, vitamins and more. The prunes help to keep the colour dark, but also give a subtle note of fruity sweetness which works particularly well. I daresay their stickiness helped to hold things together too.
To accompany the black chickpea & red quinoa burgers, I made some caramelised onion, tomato & chilli relish which made a fantastic addition. Second time around, I also baked some wholemeal spelt burger buns served with salad leaves and avocado. A few air-fried rosemary chips wouldn’t have gone amiss, but actually these burgers are filling enough all on their own.
Other Recipes for Vegetarian Burgers You Might Like
- Beetroot & millet burgers via Thinly Spread
- Broccoli, spinach & cheddar cheese burgers via Emily’s Recipes and Reviews
- Chocolate bean burgers via Tin and Thyme
- Lentil & mushroom burgers via Tinned Tomatoes
- Sweet potato & butter bean burgers via Munchies and Munchkins
- Spicy black turtle bean burgers via Fab Food 4 All
- Sweetcorn and chickpea veggie burgers via Sneaky Veg
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these black chickpea & red quinoa burgers, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Black Chickpea & Red Quinoa Burgers with Prunes. PIN IT.
Black Chickpea & Red Quinoa Burgers – The Recipe
Black Chickpea & Red Quinoa Burgers with Prunes
- 100 g red quinoa
- 8 dried & pitted prunes – chopped
- 2 tbsp olive oil
- 1 onion – finely chopped
- 2 cloves garlic – peeled and finely chopped
- 2 large mushrooms – wiped and roughly chopped
- 400 g tin black chickpeas
- 50 g rolled oats
- 1 tsp oregano
- 2 tsp smoked paprika
- ½ tsp smoked sea salt or sea salt if you can’t get any
- freshly ground black pepper
- 1 tbsp tamari
- Cover the quinoa with water and bring to the boil. Simmer for a couple of minutes then drain and rinse. Cover with fresh water (about 200ml) and add the prunes. Cover the pan, bring to the boil and simmer for 15 minutes. Turn off the heat and leave to steam for a further 5 minutes.
- Meanwhile, fry the onions in 1 tbsp of olive oil over a lowish heat until starting to caramelise. Add the remaining olive oil, mushrooms and garlic and fry for a further 5 minutes or until the mushrooms look cooked. Stir occasionally.
- Drain and rinse the chickpeas in a sieve or colander.
- Blitz all of the ingredients, except for ¼ of the chickpeas and ¼ of the quinoa in a blender or food processor until roughly mashed. I used my Optimum Nutri Force blender.
- Stir together with the remaining chickpeas and quinoa and form into 6 burgers using damp hands.
- Place on a lined baking tray and bake at 180℃ (350℉, Gas 4) for 20 minutes. Alternatively, fry in a little olive oil for five minutes, turning them over and frying on the other side for another 5 minutes.
These black chickpea & red quinoa burgers with prunes is my eleventh recipe for the Suma Blogger’s Network. They also go to #CookBlogShare hosted this week by Everyday Healthy Recipes.
Some of the ingredients for this recipe were provided by Suma. I was not expected to write a positive review and all opinions are, as always, my own. The post contains affiliate links which are marked with an asterisk*. Buying through a link will not cost you any more, but I will get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.