Name: Curried chickpea cake with tomato sambal
Prep time: 2 min
Cook time: 2 min
Yield: 2
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 -

Ingredients for - Curried chickpea cake with tomato sambal

1. 400g can chickpeas , drained

2. 1 tbsp medium curry powder

3. 1 tsp cumin seeds

4. 2 garlic cloves , chopped

5. 1 lemon , zested and juiced

6. 4 eggs

7. 3 tbsp milk

8. 2 tbsp chopped coriander

9. 1 red chilli , deseeded and finely chopped

10. 1 tbsp rapeseed oil

11. 1 red onion , finely chopped

12. 2 tomatoes , chopped

13. 10cm length cucumber , diced

14. 1 red chilli , deseeded and finely chopped (optional)

15. 3 tbsp chopped coriander , plus extra leaves, to serve

16. ½a lemon , juiced

How to cook deliciously - Curried chickpea cake with tomato sambal

1 . Stage

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 . Stage

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 . Stage

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.