INGREDIENTS
1/2
cup Muir Glen® organic fire roasted crushed tomatoes (from 14.5-oz can), drained
3/4
teaspoon McCormick® Minced Garlic
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
5
tablespoons Crisco® Light Olive Oil
1
can (15 oz) Progresso® chick peas (garbanzo beans), rinsed, drained
1/4
cup fresh Italian (flat-leaf) parsley, chopped
1
teaspoon McCormick® Chili Powder
3/4
teaspoon McCormick® Ground Turmeric
1/2
teaspoon McCormick® Ground Cumin
1/2
teaspoon McCormick® Ground Roasted Coriander
4
tablespoons Pillsbury BEST® All Purpose Flour
1
cup fresh baby spinach leaves
DIRECTIONS
1
To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.
2
Heat oven to 350°F. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.
3
Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chick peas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.
4
With wet hands, form about 3 tablespoons chick pea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch skillet, heat remaining 4 tablespoons olive oil over medium-high heat. Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.
5
Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.
High Altitude (3500-6500 ft)
Bake-Off is a registered trademark of General Mills ©2012
Crisco is a trademark of The J.M. Smucker Company
McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission
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