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Cumin Curried Chickpea Spinach Burgers

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“Chickpeas make a great veggie burger base and they taste fantastic when spiced up with a little cumin seed and curry paste. If you're feeding kids, opt for a milder curry paste than the hot one I go for.”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 teaspoons cumin seeds
  • 225 g spinach leaves
  • 1 tablespoon hot curry paste
  • 2 (400 g) cans chickpeas, drained
  • 2 tablespoons crunchy peanut butter
  • 25 g fresh white breadcrumbs
  • salt & freshly ground black pepper
  • vegetable oil, for shallow oil
  • hamburger buns or salad greens, to serve


  1. Heat the olive oil in a large fry pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute and then add the spinach and cook over a high heat for 5 minutes until the spinach has wilted and any water released has evaporated. Stir in the curry paste and remove from heat.
  2. Place the chickpeas in a food processor with the peanut butter and whizz until a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even sized cakes.
  3. Wipe out the frying pan with kitchen paper and heat 2 Tbs of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown. Serve warm, sandwhiched in a bread or bun with a stack of fresh salad.

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