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A curried chickpea cake on a plate topped with a tomato salad

Curried chickpea cake with tomato sambal

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Get four of your 5-a-day in this quick and healthy lunch or supper. It's made with eggs, chickpeas and spices and topped with a fresh Indian-style salad

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal393
fat16g
saturates4g
carbs31g
sugars10g
fibre12g
protein26g
salt0.5g
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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.

RECIPE TIPS
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Recipe from Good Food magazine, June 2018

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A star rating of 3 out of 5.8 ratings
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