Chickpea Cake

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Chickpea Cake
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
692
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie692 kcal(33 %)
Protein32.56 g(33 %)
Fat19.77 g(17 %)
Carbohydrates94.22 g(63 %)
Sugar added2.1 g(8 %)
Roughage14.06 g(47 %)
Vitamin A8.51 mg(1,064 %)
Vitamin D0 μg(0 %)
Vitamin E18.12 mg(151 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.25 mg(19 %)
Vitamin B₆0.62 mg(44 %)
Folate547.4 μg(182 %)
Pantothenic acid0.76 mg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61.87 mg(65 %)
Potassium1,086.07 mg(27 %)
Calcium173.95 mg(17 %)
Magnesium209.62 mg(70 %)
Iron10.39 mg(69 %)
Zinc3.55 mg(44 %)
Saturated fatty acids2.14 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
500 grams Chickpea flour
500 grams Soy yogurt
½ teaspoon Turmeric
½ teaspoon ground ginger
1 teaspoon green Chili paste (vegan)
2 teaspoons salt
1 tablespoon lemon juice
2 teaspoons sugar
vegetable oil (for greasing the pan)
½ handful cilantro
2 tablespoons sesame oil
2 teaspoons white Sesame seeds
2 teaspoons black Sesame seeds
1 teaspoon black Mustard seed
How healthy are the main ingredients?
sugarsesame oilSesame seedsgingerTurmericsalt

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.