Chickpea and coriander cakes with tomato sauce and aubergine caviar

Chickpea and coriander cakes with tomato sauce and aubergine caviar

Ingredients

For the aubergine caviar

1 aubergine

½ lemon, juice only

Pinch of sugar

2 tbsp extra virgin olive oil

For the tomato sauce

1 tbsp olive oil

1 clove garlic, crushed

2 tsp tomato purée

2 x 400g tin chopped tomatoes

2 sprigs of fresh thyme

Pinch of caster sugar

For the chickpea cakes

2 x 400g tin chickpeas, rinsed and drained

1 tbsp extra virgin olive oil

1 onion, diced

½ clove garlic, crushed

½ red chilli, finely chopped

1 tsp ground cumin

1 tsp caraway seeds

½ tsp ground fenugreek

½ lemon, juice only

Flat-leaf parsley, chopped

Small bunch coriander, chopped

Olive oil

For the chickpea and tomato salad

Olive oil

1 x 400g can chickpeas, rinsed and drained

½ onion, finely diced

½ 290g jar of roasted red peppers, drained and finely diced

½ clove garlic, crushed

½ red chilli, finely chopped

1cm piece of ginger, grated

8 cherry tomatoes, halved

Small bunch mint, picked and finely chopped

Small bunch coriander, roughly chopped

Zest and juice of 1 lemon

Method

1. To make the aubergine caviar, place the aubergines directly onto an open gas flame and cook until the skin is charred and crisp and the flesh is soft. Alternatively, place in a pre-heated oven at 180°C/fan 160°C/gas 4 and roast for 25 minutes.

2. Slice the aubergine lengthways and scoop out the flesh into a blender. Discard the skins. Add the lemon juice, salt, and sugar and blend while slowly pouring in the olive oil until emulsified. Set aside.

3. To make the tomato sauce, heat the olive oil in a heavy bottomed pan and gently fry the garlic for 20 secs without colouring. Add the purée and cook for 2 mins, then add the chopped tomatoes, thyme sprigs, sugar and season with salt and pepper. Bring to the boil and simmer, stirring often, for 15-20 minutes, or until the sauce is thick.

4. To make the chickpea cakes, heat a splash of olive oil in a casserole dish and fry the onions for 5 minutes without colouring. Add the garlic, chilli and spices and sauté for a further 20 secs. Set aside until cool.

5. Divide the chickpeas. Coarsley crush one half using a fork and season with salt. Purée the other half using a blender, gradually adding the olive oil until emulsified.

6. Once cool, add the lemon juice, parsley and coriander to the onion mixture and combine with the crushed and puréed chickpeas. Shape into patties.

7. To make the salad, heat a splash of olive oil in a pan and fry the onions for 5 minutes, or until soft. Add the garlic and fry for a further 30 seconds. Combine with the rest of the salad ingredients.

8. To serve, fry the cakes in a non-stick pan, using as little oil as possible, until an even golden colour on each side. Spoon the reheated tomato sauce and the aubergine caviar on to a plate with the salad and sit the cakes on top.


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