Chargrilled capsicum and chickpea burger recipe

This recipe for chargrilled capsicum and chickpea burgers is one of our favourites from Sophie Gray's latest cookbook 100+ Tasty $10 Meals, so I thought I'd share the love by posting the recipe.

Ingredients

• 1T oil, plus extra for frying
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• pinch of salt
• 2t curry powder
• 1 can (around 420g) chickpeas, drained
• 2 slices bread, made into breadcrumbs
• 3/4c rolled oats
• 1/2 red capsicum, chargrilled and diced (see Cook's Tip)
• 1 handful chopped parsley (I haven't used this yet and it tastes fine without)
• 1 egg

Method
1. Heat the oil in a small pan and gently fry the onion and garlic until tender, then stir in the salt and curry powder.

2. Place the bread in a food processor and whiz to turn into breadcrumbs. Add the chickpeas, breadcrumbs, oats, chargrilled capsicum, onion mixture and parsley to food processor and coarsley chop. Add the egg and pulse to form a thick, chunky mixture.

3. Using wet hands, divide the mixture into 6 patties.

4. Cook in a little oil in a frying pan or brush lightly with oil and cook each side on a preheated grill or barbecue.

5. Serve in a bap or kaiser bun with salad, cheese, chutney, mayonnaise, gherkins, beetroot slices and anything else that takes your fancy.

Cook's tip
To chargrill capsicum, slice the capsicum in half and remove the seeds. Rub oil over the outside and place under a hot grill until the skin is blackened.

Put the blackened capsicum into a plastic bag and loosely twist the end to secure.

When cooled, the skins will be easy to slide off and discard, leaving the sweet flesh.

Linked to Frugally Sustainable's Beans and Rice, Rice and Beans