Garbanzo Cakes With Tomato Sauce Recipes

GARBANZO CAKES WITH TOMATO SAUCE

Steps:

• Process crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl. Add cheese; mix just until blended. Shape into 12 patties, using about 1/4 cup for each.
• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining patties.
• Meanwhile, slice remaining onion. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring frequently. Stir in tomato sauce. Add cinnamon stick. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Remove and discard cinnamon stick.
• Serve patties topped with sauce and cilantro.

CURRIED CHICKPEA CAKE WITH TOMATO SAMBAL

Steps:

• Tip two thirds of the chickpeas into a bowl and add the curry powder, cumin seeds, garlic, lemon zest and juice, eggs and milk. Blitz with a hand blender until smooth, then stir in the remaining chickpeas with the coriander and chopped chilli.
• Heat the oil in a non-stick frying pan. Tip in the curried mix, stir, then leave to cook over a low heat for 5 mins until set. Turn out onto a baking sheet lined with baking parchment, then slide back into the pan and cook on the other side for about 3 mins more.
• Meanwhile, mix all of the sambal ingredients together. Turn the chickpea cake out onto a plate, top with the sambal and a few coriander leaves, and serve cut into wedges.

HERBY CHICKPEA BALLS WITH TOMATO SAUCE

Steps:

• Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.
• Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.
• When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.