Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, mash 30 ounces of drained and rinsed chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.

2. 2

   Add 0.5 finely diced large yellow onion, 2 minced garlic cloves, 0.5 finely diced red bell pepper, 0.25 cup chopped fresh cilantro, 1 teaspoon ground cumin, 0.5 teaspoon annatto powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 cup all-purpose flour to the mashed chickpeas and mix thoroughly to combine.

3. 3

   Divide the chickpea mixture into 4 equal portions and form each portion into a firm, round patty approximately 0.75 inch thick.

4. 4

   Prepare a charcoal grill for medium-high direct heat; once the coals are hot, lightly brush the chickpea patties with 2 tablespoons olive oil.

5. 5

   Grill the chickpea patties for 5-7 minutes per side, turning once, until golden brown with visible grill marks and heated through.

6. 6

   While the patties grill, whisk together 0.5 cup creamy peanut butter, 0.25 cup aji amarillo paste, 0.25 cup water, and 2 tablespoons fresh lime juice in a small bowl until smooth.

7. 7

   Stir in 0.25 cup finely chopped red onion, 0.25 cup finely chopped tomato, and 2 tablespoons chopped fresh cilantro into the peanut-aji sauce, then season with salt to taste.

8. 8

   Serve the hot charcoal-grilled chickpea patties immediately with a generous dollop of the fresh peanut-aji sauce on top.