CURRIED CHICKPEA CAKE WITH TOMATO SAMBAL

Curried chickpea cake with tomato sambal image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Starter, Supper

Time 12m

Number Of Ingredients 16

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
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 393 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium