Chickpea Cake

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Chickpea Cake
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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)
Calorie2,472 cal.(118 %)
Protein117 g(119 %)
Fat108 g(93 %)
Carbohydrates254 g(169 %)
Sugar added20 g(80 %)
Roughage87 g(290 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E66.7 mg(556 %)
Vitamin K1,394.8 μg(2,325 %)
Vitamin B₁3.1 mg(310 %)
Vitamin B₂0.9 mg(82 %)
Niacin29.3 mg(244 %)
Vitamin B₆3.3 mg(236 %)
Folate1,924 μg(641 %)
Pantothenic acid7.1 mg(118 %)
Biotin41.6 μg(92 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium5,119 mg(128 %)
Calcium932 mg(93 %)
Magnesium845 mg(282 %)
Iron36.7 mg(245 %)
Iodine61 μg(31 %)
Zinc14.2 mg(178 %)
Saturated fatty acids15.2 g
Uric acid573 mg
Cholesterol0 mg
Complete sugar41 g

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
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.