Garbanzo Burgettes & Mustard Sauce

What You Need for the Garbanzo Burgettes:

• 2 cups garbanzo beans, soaked overnight
• 2 stalks of celery with leaves
• 1 medium carrots, peeled and cut in half
• 1 medium onion, peeled and cut in half
• 4 large cloves of fresh garlic, crushed
• 1 large bay leaf, broken in half
• 1 teaspoon salt
• 2 cups whole wheat bread crumbs
• 1 medium-sized onion, finely grated
• 1/4 teaspoon hot chili powder
• 1 tablespoon chopped fresh oregano
• Olive oil

What You Do for the Garbanzo Burgettes:

1. Drain the garbanzo beans completely and rinse well. In a medium-sized sauce pan, place beans, celery stalks, carrots, onions, garlic, bay leafs, and salt. Add enough water to cover mixture. Boil over medium heat until garbanzos are very soft and all water is absorbed (boiling water may need to be added during cooking if necessary). Remove celery, carrot, onion, garlic, and bay leaf. Reduce heat to very low and continue to cook beans, stirring often, until quite dry.
2. Remove beans from heat and let cool at room temperature. In a blender, blend beans, in small batches, to form a smooth paste. Pour bean paste into a mixing bowl and mix well with bread crumbs, onion, chili powder, and oregano. Refrigerate in a covered glass container for at least two hours. When ready to serve, form bean paste into burgettes and fry over medium heat in olive oil until golden brown

What You Need for the Tamarind Mustard Sauce:

• 2 tablespoons olive oil
• 2 large cloves of fresh garlic, minced
• 2 tablespoons unbleached white flour
• 1 cup very thick unsweetened tamarind juice
• 1 cup medium-dry white wine
• 2 tablespoons raw brown sugar (“tapa dulce”)
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt

What You Do for the Tamarind Mustard Sauce:

1. In a small sauce pan, heat olive oil, add garlic, and cook until slightly golden. Add flour while stirring constantly. Bring to boil over medium heat and add tamarind juice and white wine. When liquid boils, add brown sugar, mustard, and salt. Reduce heat and simmer sauce, stirring constantly, until thickened. Serve immediately over hot Garbanzo Burgettes.