Preheat oven to 350 F. Meanwhile, prep veggies, spices and beans. If using canned chickpeas, simmer for 15-20 minutes in water, then drain. If you have the time and the patience, gently remove milky skins. 

Heat large pan over medium heat (I used my sauté pan) and add oil. When oil is hot, add finely chopped chili peppers and red onion. Cook for 1-2 mins until soft.

Add minced garlic and finely chopped mushrooms. Cook until mushrooms start to release their juices, and shrink (usually 5-ish mins)

Add tamari, and stir until mixture absorbs most of the liquid.

Toss in the spices – cumin, paprika, coriander, black pepper, and pinch of salt. Taste and adjust for seasoning. 

Add chickpeas and chopped cilantro.

Remove from heat and place mixture into food processor. Gently pulse until combined. It's ok if there are still some small chunks. Let cool for 10-15 mins. DO NOT SKIP - the liquids released need time to soak into the starchy chickpea bits, and you may burn your hands (I’m definitely guilty, and I promise it’s worth the wait!)

Pour mixture into bowl and mix breadcrumbs in by hand. Then form into 3 inch patties and place onto a lined baking sheet. 

Bake for 20 mins on each side at 350.

In the meantime, warm the buns. Wrap in foil and put in a 250 degree oven for 10-15 mins. Alternatively, use a toaster.

When burger and bun are finished, spread some hummus on both slabs and add a little harissa (more if you like spice!). Place the burger on one slice, and top with arugula, and a few pickled red onions. BAM chickpea burger.