INGREDIENTS: 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed 1 egg 1 clove garlic, finely chopped 1 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon coarse (kosher or sea) salt 1 cup chopped fresh spinach 1/2 cup shredded carrot 2 tablespoons chopped fresh cilantro 3/4 cup Progresso® panko bread crumbs 2 tablespoons canola oil Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves) Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette) DIRECTIONS: 1. In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 inches in diameter and 1/2 inch thick. 2. In 10-inch nonstick skillet, heat 2 tablespoons canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. 3. Serve veggie burgers stacked with toppings and drizzled with sauce. Expert Tips: Heat gas or charcoal grill. Spray sheet of heavy-duty foil. Place patties on foil. Place on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until brown and crisp. We think these veggie burgers are so good, they don't need a bun. Try them stacked with fresh veggies and a drizzle of your favorite burger sauce. Or, top with a fresh veggie salsa. To make fresh veggie salsa, in a medium bowl, mix 1 cup coarsely chopped red or yellow bell pepper, 1/2 cup thinly sliced cucumber, 1/4 cup slivered white onion and 1/4 cup cilantro leaves. Stir in 1 tablespoon fresh lime juice, 1 tablespoon olive oil and salt and pepper to taste. About 2 cups salsa.

Today I decided to make Garbanzo Ham and Bean Soup with the leftover ham from our Easter dinner last evening! Garbanzo Soup with Ham and Broad Beans Recipe courtesy Michael Fields, Culinary Classics and Improvisations, Random House, 1967 Ingredients 3 tablespoons butter 1/2 cup onions, finely chopped 1/2 cup carrots, finely chopped 1/4 cup celery, finely chopped 6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock Ham bone, optional A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string 1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water 1 to 1 1/2 cups cooked ham, cut into small cubes 1 package frozen broad beans or string beans, defrosted 2 medium boiling potatoes, peeled and cut into 1-inch cubes Salt and freshly ground black pepper 1 tablespoon parsley leaves, finely chopped Instructions Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour. Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.