Home
Recipes
Curried chickpea cake with tomato sambal

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

Curried chickpea cake with tomato sambal

Name: Curried chickpea cake with tomato sambal
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2
Cuisine: Indian
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

Good Food team

Save recipe

Serves 2

Easy

Prep: 2 mins

Cook: 8 mins - 10 mins

A star rating of 3 out of 5.8 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peach & orange yogurt pots with ginger oats

A star rating of 4.8 out of 5.19 ratings

Griddled vegetables with melting aubergines

A star rating of 4.9 out of 5.8 ratings

Smashed chicken with corn slaw

A star rating of 4.5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal393

low
fat16g
saturates4g
carbs31g
sugars10g
fibre12g
protein26g
salt0.5g

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

SIGN UP TO OUR HEALTHY DIET PLAN

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best!

Recipe from Good Food magazine, June 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now