The cancer-fighting vitamin B6 is prevalent in chickpeas, also known as garbanzo beans, making them a nutritious choice. This flavorful entree stars the versatile bean, and was served in the Bastyr Dining Commons on February 10, 2012, as part of a special Cancer-Fighting Menu created by dietetic intern Matt Keen. Other recipes include Carrot, Orange, Fennel Soup; Rainbow Chard with Cranberries and Almonds; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Baked Salmon with Caper Relish; Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.
Preheat oven to 375 degrees. Puree red pepper in a blender or food processor. Set aside.
Combine chickpeas with all of the spices, olive oil and lemon juice in a food processor or by hand. Fold in the rice, red pepper puree and parsley.
Moisten hands to keep mixture from sticking. Shape 17 patties to roughly 1/4-inch thick.
Place on a baking sheet and bake for 20-25 minutes, or until crispy on the outside.
Variation: Spray or lightly oil a pan over medium heat. Cook for about 3 minutes on each side or until golden brown.
If using canned chickpeas, one 15-ounce can contains about 2 cups cooked chickpeas.
|Source||Recipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson|