I always say there are two types of people out there, no not the Beyonces or the Kellys but I mean the differences between those who order a starter or those who wait for dessert at a restaurant. Which one are you? The big sweet or savoury debate…
For me it’s starters all the way, I’ve never had that much of a sweet tooth. For one thing I hate chocolate and many sweets aren’t actually vegetarian but I will rarely order a pudding after my meal, unless a cheese board counts? But that kind of proves my point a bit. So when I came across a recipe for a savoury Chickpea Cake finally I was thinking this is a pudding I can get on board with, like the genius’ who invented cheesecake.
Realistically there is absolutely nothing sweet or dessert like about this recipe, besides the fact it can be baked in a cake tin and it requires an egg? But heyyy lets just roll with it. Something different right?
Chickpeas are a fail safe ingredient. These pesky little things can be used in so many different recipes, your cupboards should never be without them. We always throw then into salads or with some roasted vegetables. But baked? This is a new one for us.
What you’ll need
- 2 tins of chickpeas
- 100g mature grated cheddar
- 75g walnuts
- chopped red onion
- chopped tomatoes
- basil leaves
- 1 egg
What you’ll need to do
- Preheat the oven to 190c
- Blitz the walnuts and chickpeas in your food processor until they form a coarse paste
- Transfer into a bowl and add in the cheeses, red onions, tomato, basil, egg and mix thoroughly adding any seasonings
- Transfer into a cake tin and press down with a spoon.
- Bake until golden brown. Roughly for 30minutes
I’ll be honest my expectations weren’t high and Jonny well let’s just say he tried to claim he’d already eaten when I suggested this for dinner. But for something that doesn’t sound too appealing it was a surprisingly good meal. The ‘cake’ Jonny said reminded him of a quiche and this is probably a better way to describe it, the red onion, tomatoes and cheese mix is a guaranteed tasty combination. We made a quick salad to go with it, just throw some chopped spinach, tomato, onion and olives in a bowl and make a dressing out of a spoonful of pesto and some mayonnaise.
This is the perfect light and healthy recipe for dinner. Try it.