Courgette, cheese and chickpea cake (gf)

cheesecourgettechickpea

As a follow-on to my previous recipe, I thought I would try a savoury version of the chickpea cake. The result was a protein-rich cross between a paschtida and a savoury flan or cake. In any case, it was very tasty and would make an ideal accompaniment (we ate it with spicy sausages), or could be served on its own with a green salad. This recipe is particularly for Jenna, who is currently in need of quick and easy-to-make gluten-free sustenance.

Ingredients (serves 6)

300g chickpeas (garbanzo beans), pre-cooked and rinsed (you can use tinned)

4 eggs, beaten

1 courgette, peeled and finely chopped

½ red pepper, washed and sliced

1 shallot or small onion, peeled and sliced

1 teaspoon bicarbonate of soda

sea salt and freshly-ground black pepper

2 teaspoons paprika

150g hard cheese (I used Comté), grated

Preheat the oven to 160°C. Grease and prepare a medium-sized cake tin, round or square. Pulse the chickpeas in a food processor until they reach a paste-like consistency and then mix in the other ingredients, except the cheese, one at a time, continuing to pulse. Add the cheese last and mix in by hand. Pour the mixture into the cake tin and bake for an hour (a fork inserted into the centre should come out clean). May be served hot or cold.

 

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14 responses to “Courgette, cheese and chickpea cake (gf)

  1. Delicious. I must share this with my daughter…she loves (understatement) chickpeas… and is looking for more healthy recipes! :-)

  2. Love your savory version and eating with the spicy sausage sounds perfect. This cake is loaded with really good stuff!!

  3. Pinned as an idea for my veggie daughter :)

  4. How very interesting. And nice and easy to put together. I am intrigues and will bookmark for trying out! I think it sounds really tasty.

  5. Sounds as though it will be delicious. Any suggestions re a substitute for the ½ red pepper? I like them but… they are not so kind to me!

  6. I see you too are full of beans, in a good way. I love that you have provided both a sweet and a savory version of chickpea cake. It would make an excellent pack and go kind of thing too, perfect.

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