Curried chickpea cake with tomato sambal

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

  • Prep:2 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 393
  • fat 16g
  • saturates 4g
  • carbs 31g
  • sugars 10g
  • fibre 12g
  • protein 26g
  • salt 0.5g


  • 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
  • ½ a lemon, juiced


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  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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