Chickpea Cake
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
2472
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,472 cal. | (118 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 108 g | (93 %) | ||
| Carbohydrates | 254 g | (169 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 87 g | (290 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 66.7 mg | (556 %) | ||
| Vitamin K | 1,394.8 μg | (2,325 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 1,924 μg | (641 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 41.6 μg | (92 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 5,119 mg | (128 %) | ||
| Calcium | 932 mg | (93 %) | ||
| Magnesium | 845 mg | (282 %) | ||
| Iron | 36.7 mg | (245 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 573 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Chickpea flour
- 500 grams Soy yogurt
- ½ tsp Turmeric
- ½ tsp ground ginger
- 1 tsp green Chili paste (vegan)
- 2 tsps salt
- 1 Tbsp lemon juice
- 2 tsps sugar
- vegetable oil (for greasing the pan)
- ½ handful cilantro
- 2 Tbsps sesame oil
- 2 tsps white Sesame seeds
- 2 tsps black Sesame seeds
- 1 tsp black Mustard seed
Preparation steps
1.
Combine chickpea flour with yogurt, mix well and let stand for about 1 hour. Add the turmeric, ginger, chile paste, lemon juice and sugar. Season with salt. Knead to make a thick, smooth dough. Add a little water if necessary. Place a steamer insert in a large pot and pour in some water.
2.
Grease a springform pan and press the dough inside. Cover and steam 15-20 minutes.
3.
Remove the chickpea cake from the pot and let cool slightly. Then remove it from the springform pan and cut into pieces. Wash the cilantro, shake dry, pluck off the leaves and chop.
4.
Heat the sesame oil in a pan and sauté the spices in it. Sprinkle the spices on the chickpea cake and serve sprinkled with cilantro leaves.
5.
Serve with mint chutney.
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