One of the things I've been trying to do over the past few months is go through my store cupboards in an attempt to (empty it and) use up some of the ingredients. My store cupboard is an extension of my kitchen cupboards. I have a tiny kitchen that is not able to accommodate my dried goods such as flours, spices, lentils as well as tins of tomatoes, beans and pulses - chickpeas being one of them. I have a lot of chickpea tins in my cupboard.

There is one thing I should mention though, especially if you decide that you wish to attempt these. When I turned the flat cakes out onto the plate, I noted the top was lovely and crisp, but the bottom not so much (see below). So if you wish for both sides to be crispy, I recommend halfway through the cooking process to remove from the tin(s). Flip them onto a non stick baking tin. Coat with a little olive oil and bake further until lightly crisp. I will definitely be doing this later in the week, as I have four Chickpea flat cakes left to consume. These will be good for a mid week working supper.

Serves 6 – 8
Makes one 12 inch or 8 x 4 ½ inch round flan tins
Ingredients
2 tablespoons olive oil, plus extra for coating
3 medium onions, finely chopped
4 cloves garlic, crushed
2 teaspoons cumin seeds
3 x 400g cans chickpeas, drained and rinsed
Salt and pepper to taste
Method
Heat the oil in a wide pan, add the onions and cover and fry gently for 10 - 15 minutes. Stirring every now and again to stop from sticking to the pan. Add the garlic and cumin seeds and cook for a few minutes. Remove the pan from the heat and add the chickpeas and some salt and pepper. Mash thoroughly. Adjust seasoning if necessary.


Thank you for stopping by my blog. Your pictures and recipes look fabulous. We are going out to dinner in an hour, but I would be happy to eat at your table. Sorry about your loss of the allotment. George
ReplyDeleteSuch a gorgeous recipe!! I love the idea of a crispy hummus cake! :-) Beautiful presentation, too...
ReplyDeleteI understand the store-cupboard dilemma. It's very convenient to have a supply of things that gives you the flexibility to make a variety of dishes without shopping specifically for their ingredients - but everyone's store-cupboard needs a "review" once in a while. I think ours has far too many tins of beans in it (and I don't mean just Baked Beans).
ReplyDeleteThis looks gorgeous, one I'll definitely be trying, thanks.
ReplyDeleteSue xx
MMMMMMMMM,..these chickpea ckaes look so tasty! Thanks for the tip too! Those braised veggies over the top look so stylish too!
ReplyDeleteI also love recipes of Rose Elliot's!
Love chickpeas in a dhal so must give this a try
ReplyDeleteJane
They sound delicious and all from the storecupboard - even better.
ReplyDeleteThank you so, so much George.
ReplyDeleteFristly for repaying the compliment by comign by and for also becoming a follower. Its very kind of you. Thank you for your words of support too, they are really most appreciated.
Thank you Astra Libris.
Thanks Mark.
So glad to read that I am not the only one with a 'store-cupboard dilemma'.
So does this mean a lot more bean dishes are to appear on your dish :) Yours are home grown though - yes - much better I think.
Thank you Sue.
ReplyDeleteThanks Sophie.
Hip hip hooray for Rose Elliot - Queen of Vegetarian Cooking - well in the U.K for sure!
Thank you Jane.
Dal is my ultimate comfort food with rice or roti.
Thank you Kath.
I need to start going through those tins ...so many of them too.
This looks awesome, love those cute cakes made with chickpea flour.
ReplyDeleteThank you sensible vegetarian.
ReplyDeletelove your blog, I'm following!
ReplyDelete~Would love you to enter my amazing GIVEAWAY - pasta lesson and meal with wine for two:
http://thoroughlymodernmilly5.blogspot.com/2011/02/best-gievaway-yet-ida-restaurant-pasta.html
xx
Thank you so much Milly for the wonderful compliment.
ReplyDeleteMost appreciated :)
I will certainly come by.