In a pan over medium heat, addthe olive oil, onion and garlic. Cook for 2-3 minutes, or until the onion issoft. Add the mushrooms, crushed cumin seeds, paprika, turmeric and thyme,followed by ½ cup of the mushrooms soaking water. Give everything a good stirand add the tomato puree, harissa, salt, frozen corn and tempeh. Cook for, overa low-medium flame, for 8-10 minutes. Add the chickpeas to a large bowl andmash them with a potato masher. They will work as the “glue” that holds thepatties together, so they should be well mashed. Add the tempeh mixture to thechickpeas and stir everything together until you have a firm mixture. Taste tocheck the seasoning and add a bit more salt if needed. Refrigerate the burgersmixture for at least 2 hours. When you’re ready to cook them, add a generousdrizzle of olive oil to a frying pan over medium heat. When the oil is hot, addthe burgers and let them cook for 4-5 minutes on each side, or until they’regolden brown. Serve with the lemon chutney on top.