Tomato Sambal Food

CURRIED CHICKPEA CAKE WITH TOMATO SAMBAL

Curried chickpea cake with tomato sambal image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Starter, Supper

Time 12m

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 393 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

TOMATO SAMBAL

Tomato Sambal image

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.

Provided by Colin Cowie

Categories Salad Herb Onion Tomato Side No-Cook Vegetarian Vegan Raw Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 large or 3 medium red tomatoes, seeded and diced
2 large or 3 medium yellow tomatoes, seeded and diced
2 tablespoons coarsely chopped red onion
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Coarse sea salt and freshly ground black pepper, to taste
freshly ground black pepper
1 tablespoon chopped basil

Steps:

Place the tomatoes and the chopped onion in a large serving bowl. Add the oil, vinegar, salt, pepper, and basil, toss well, and allow to rest at room temperature for up to 1 hour before serving.

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