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

Curried chickpea cake with tomato sambal

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(3 ratings)

Prep: 2 mins Cook: 8 mins - 10 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal393
  • 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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 eggs
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp chopped coriander
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the sambal

  • 1 red onion, finely chopped
  • 2 tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 10cm length cucumber, diced
  • 1 red chilli, deseeded and finely chopped (optional)
  • 3 tbsp chopped coriander, plus extra leaves, to serve
  • ½ a lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

  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.

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Comments, questions and tips

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hanaliz86
11th Jun, 2018
2.55
Wouldn’t make the cake bit again, as took much longer than the recipe and was quite dry. I’ll be making the sambal again, though. Lovely and refreshing!
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