Curried chickpea cake with tomato sambal
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Ingredients
- 400g can chickpeas, drained
- 1 tbsp medium curry powder
- 1 tsp cumin seeds
- 2 garlic cloves, chopped
- 1 lemon, zested and juiced
- 4 eggs
- 3 tbsp milk
- 2 tbsp chopped coriander
- 1 red chilli, deseeded and finely chopped
- 1 tbsp rapeseed oil
For the sambal
- 1 red onion, finely chopped
- 2 tomatoes, chopped
- 10cm length cucumber, diced
- 1 red chilli, deseeded and finely chopped (optional)
- 3 tbsp chopped coriander, plus extra leaves, to serve
- ½a lemon, juiced
Method
- STEP 1
Tip two thirds of the chickpeas into a bowl and add the curry powder, cumin seeds, garlic, lemon zest and juice, eggs and milk. Blitz with a hand blender until smooth, then stir in the remaining chickpeas with the coriander and chopped chilli.
- STEP 2
Heat the oil in a non-stick frying pan. Tip in the curried mix, stir, then leave to cook over a low heat for 5 mins until set. Turn out onto a baking sheet lined with baking parchment, then slide back into the pan and cook on the other side for about 3 mins more.
- STEP 3
Meanwhile, mix all of the sambal ingredients together. Turn the chickpea cake out onto a plate, top with the sambal and a few coriander leaves, and serve cut into wedges.
