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


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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  • 400g can chickpeas, drained
  • 1 tbsp medium curry powder
  • 1 tsp cumin seeds
  • 2 garlic cloves, chopped
  • 1 lemon, zested and juiced



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

  • 4 eggs
  • 3 tbsp milk



    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



    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



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


  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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11th Jun, 2018
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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