Chickpea Patty Sandwich w/ Tomato Garlic Chutney

 Garlicky tomato chili chutney, aromatic, soft patties, crisp veggies and herbaceous crunchy onions contained within warm crisp ciabatta.

Chickpea Patty Sandwich w/ Tomato Garlic Chutney

Makes 6

I can’t quite remember where the idea for this sandwich came from though, I can remember thinking about the patties and chutney around the same time. Whatever the origins, this was one of my greatest sandwiches yet. The flavors are bold but harmonious while you also have every texture imaginable between bread. There are a few components to bring this sandwich together but they are all easy to manage.

The tomatoey garlic chutney is bold and packed with umami. Use any leftovers to enhance pretty much anything because it’s amazing! The chickpea patties are aromatic and soft but not stodgy while the onions add a tangy herbaceous crunch.

“Recipe Tips:

*1. A drained 15 oz can of chickpeas can be used instead.
**2. Use your favorite beer or sparking water. If using water, follow the volumetric measurement as the weight of alcoholic beverages is different from non alcoholic.
***3. In place of nigella increase the oregano to 0.75 t.”

Ingredients

Chickpeas

*100g (heaped 0.50c) chickpeas, soaked overnight

800ml (4 c) water

4g (1 t) kosher salt

1 bay leaf

Patties

324g (a little less than 0.75 lb) potato, skin scrubbed well

98g (0.75 c) all purpose flour

7g (1.75 t) ground cumin

5g (1.25 t) kosher salt

4g (1 t) whole fennel seeds, toasted and crushed

3g (0.75 t) ground black pepper

1g (0.50 t) ground turmeric

1g (0.25 t) MSG

1 large egg

**195ml (0.75 c + 1 T) beer

50g (2 large) scallions, greens and whites sliced thinly

3 garlic cloves, minced

1 cheongyang or serrano chili, minced

Tomato Garlic Chutney

180g (1 medium) tomato, pureed

45g (8 large) garlic cloves, grated

60ml (0.25 c) vegetable oil

15ml (1 T) soy sauce

5ml (1 t) rice vinegar

42g (3.5 T) gochugaru

5g (1 t) ginger, grated

4g (1 t) kosher salt

2g (0.50 t) granulated sugar

1g (0.25 t) MSG

Pickled Onion

250g (1 medium) onion, sliced thinly with the grain

20ml (4 t) lemon juice

***3g (1 t) nigella seeds

2g (0.50 t) kosher salt

0.50 t dried oregano

Cilantro Yogurt

160g (0.50 c) plain Greek yogurt

60g (3 T) mayo

25g (0.25 c) cilantro, minced finely

3g (0.75 t) ground black pepper

2g (0.50 t) kosher salt 

Finishing

6 ciabatta or other crisp outside, tender inside breads

Cucumbers, cut into 9 cm (3.5 in) lengths and 0.25 in planks

Lettuce

Method

1.      In a medium pot, bring the chickpeas and water to a boil.

If using canned chickpeas start at Step 2.

• Skim the impurities and add the salt and bay.

• Reduce heat, cover and cook for 45 – 60 minutes or until tender.

Tender chickpeas will have soft skins and creamy interiors.

If the chickpeas are not tender, continue to cook testing every 10 minutes until tender.

Continue to Step 2 while the chickpeas cook.

• Drain and cool to room temperature.

2.      In a small pot, cover the potatoes with cold water.

• Cover and bring to a boil.

• Reduce to a simmer and cook 15 minutes or until the potatoes are tender.

The potatoes are ready when a thin knife inserted into the middle slips in and out with little resistance.

Continue to Step 3 while the potato cooks.

• Remove to a plate and cool to room temperature.

3.      Put the chutney ingredients in a small pot over high heat.

• Stir constantly until the ingredients begin to sizzle.

• Reduce to medium and cook covered for 10 minutes stirring occasionally.

Stir carefully as the oil will cause the mixture to sputter.

• Uncover and cook 5 – 7 minutes longer or until the mixture is thick and holds a line when a spoon is drawn through it.

• Remove to a bowl and set aside.

Finish Step 2 by checking on the potatoes.

4.      In a medium bowl, toss the onion ingredients together and refrigerate until needed.

5.      In a separate medium bowl, stir together the yogurt ingredients.

• Taste and adjust as desired

• Refrigerate until needed.

6.      Finish Step 1 by checking on the chickpeas.

• Continue to Step 7 when the chickpeas are cool.

7.      In a large mixing bowl, begin the patties by whisking together the flour and dry ingredients.

• Add the egg and beer and whisk until smooth.

• Switching to a spatula, stir in the scallion, garlic and chili.

• On the large holes of a box grater, grate the potato into the mixture.

You can peel the potato if desired but it is not necessary.

• Crush the chickpeas with your hand so they remain chunky but broken down some.

• Add the chickpeas to the mixture and fold everything together until well combined.

8.      Place paper towel on a large plate and set aside.

9.      Heat a large skillet on medium-high for 3 minutes.

• Add 22ml (1.5 T) vegetable oil and heat for 45 seconds.

• Reduce to medium heat.

• Working in batches, scoop 2 oz (0.25 c) portions of the batter into the pan and spread to 9cm (3 in).

• Cook for 3.5 minutes on each side or until golden brown.

• Remove to the prepared plate.

• Repeat until all the batter has been cooked adding more oil as necessary.

The batter will make 13 – 14 patties in total.

10.  Lightly toast ciabatta.

• Remove the onions and yogurt from the fridge.

• Spread the bottom half of bread with tomato chutney.

• Top with lettuce, cucumbers and pickled onions.

• Place 2 chickpea patties overlapping slightly and spread with yogurt.

• Add the top half of the ciabatta pressing gently.

• Slice.

11.  Serve.