During my days in residency ( I am an Internal Medicine Resident, by the way), cooking has been my escape. Through my tough days, cooking dinner and experimenting in new ways is what has got me through. I do not think I could have completed my days in residency without being a chef in my kitchen. There were days when my patients did not have the best outcome. It was not anyones fault sometimes not even their own. Then I would question myself why did this happen? Being depressed and angry I would come home and not wanting to go on another day. However, I have realized to be sane during residency you need a passion beyond medicine. I am very happy I found mine. Through, cooking I can express my emotions and sometimes the love and spirituality that I get from being a physician. This blog is not only my oasis but sometimes my escape.
Back to the recipe now! This sophisticated and flavorful meal can be made under 40 minutes and will surely make your spouse or children happy. It can be placed in pita bread or in just plain whole wheat slices and just spread the sauce and it will make for a great meal for a larger family. Let me know how you like it! Stay tuned for more fun recipes coming your way :)
1 Can of ChickPeas (15.5 Ounce Can)
1/4 Cup of Bread Crumbs
1 Tablespoon of Extra-Virgin Olive Oil
2 Teaspoons of Paprika
2 Teaspoons of Cumin
Salt & Pepper
1 Can Tomato Sauce (29 Ounces)
Salt & Pepper
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Nutmeg
A Pinch of Cinnamon
1 Teaspoon of Extra-Virgin Olive Oil
1 Fresh Plum Tomato (Finely Chopped for Garnishing)
In a food processor, place the canned chickpeas and chop until fine but not pureed. Make sure you see smaller pieces of chickpeas in your food processor when done. Place the chickpeas in a small bowl, sprinkle in the cumin, paprika, salt and pepper. Mix the ingredients well. Then pour in the breadcrumbs and break one egg into the mixture. Using a big spoon, mix the ingredients well together. It is should make a semi-solid homogenous mixture. If it appears to be too liquid, add in the extra bread crumbs. Using your hands, make into small round patties. it should make approximately 4-6 patties. Heat a skillet on medium heat and pour in the olive oil. Individually place each patty on your skillet. Once a single side is brown, flip them and cook the other side. Place aside when done!
For the sauce, start by heating a saucepan on medium heat. Pour in the olive oil and when it appears to be heated pour in the tomato sauce. Start my sprinkling salt, pepper, paprika, garlic powder and cumin. Finally when the sauce is bubbly and aromatic, add a pinch of cinnamon. Let the sauce simmer on low heat for 10-15 minutes. When done serve with the chickpea Patties!