Chickpea Cakes With Tomato Jam Recipes

CHICKPEA AND TOMATO CURRY

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
• Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
• Serve over rice; top each serving with yogurt.

CURRIED CHICKPEA CAKE WITH TOMATO SAMBAL

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.

CRABBY CRUSTED CHICKPEA CAKES

Steps:

• Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
• Spread the remaining oats and bread crumbs onto a plate.
• Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
• Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
• Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
• Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

CHICKPEAS AND TOMATOES

Steps:

• Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
• Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.

CHICKPEA CAKES

Steps:

• Crumble baked potato; discard skin.
• Saute' onion and spices with 2 T olive oil.
• Combine with the potato and gradually add chickpea flour.
• Adjust seasoning as necessary.
• Form into patties and saute with a little olive oil.

CHICKPEAS IN TOMATO SAUCE WITH FETA AND WINE

Steps:

• Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
• Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
• Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.

CHICKPEA CAKES WITH TOMATO JAM

Steps:

• For the Chickpea Cakes: Combine all ingredients in a food processor and whiz until you have a fairly uniform mixture, but stop before it is completely pureed; keep some texture. You should be able to form it into a ball that holds its shape and should be neither crumbly nor a batter. Add reserved liquid or breadcrumbs as necessary to find the right moisture level.
• Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably without touching. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt. Serve with Tomato Jam.
• To Make Tomato Jam: Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan. Add a couple dashes of cayenne pepper and black pepper. Bring to a simmer (Michael notes that you don't need to worry about adding water as the tomatoes will produce plenty of liquid as they cook). Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour. Taste and adjust seasonings. Serve at room temperature. Can be refrigerated up to three days. Makes about 1 cup.