Chickpea cakes

Name: Chickpea cakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g dried chickpeas; 400 ml Vegetable broth (instant); 1 package (500 g) chunky tomatoes; 1 jar(s) (446 ml; extract weight: 260 g) Pineapple in slices; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1-2 TABLESPOONS Fruit vinegar; 2-3 TEASPOONS Honey; 2 stem(s) Parsley; 250 g Courgette; 1 Garlic clove; 4 Eggs (size M); 30 g Flour; 6 TABLESPOONS Oil; 80 g Lamb's lettuce

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g dried chickpeas
400 ml Vegetable broth (instant)
1 package (500 g) chunky tomatoes
1 jar(s) (446 ml; extract weight: 260 g) Pineapple in slices
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1-2 TABLESPOONS Fruit vinegar
2-3 TEASPOONS Honey
2 stem(s) Parsley
250 g Courgette
1 Garlic clove
4 Eggs (size M)
30 g Flour
6 TABLESPOONS Oil
80 g Lamb's lettuce

Directions

1
Soak peas overnight in 1/2 litre of cold water. Pour off soaking water. Boil peas with broth. Cook over low heat for about 45 minutes in a closed pot. Meanwhile, for the dip, drain chunky tomatoes on a sieve, collecting the juice. Drain the pineapple and collect the juice.
2
Let the pineapple and tomato juice boil down thickly for about 15 minutes. Cut the pineapple into small pieces. Add pineapple pieces and strained tomatoes to the boiled down juice. Season with salt, cayenne pepper, vinegar and honey. Wash parsley and dab dry. Chop leaves and add to the sauce. For the cakes, wash, clean and coarsely grate the zucchini. Drain the chickpeas. Peel garlic. Mix half the peas, garlic, eggs and flour and puree with a chopping stick. Season with salt.
3
For the cakes, wash, clean and coarsely grate the zucchini. Drain the chickpeas. Peel garlic. Mix half the peas, garlic, eggs and flour and puree with a chopping stick. Season with salt. Fold in zucchini and remaining peas. Heat some oil in a pan. Form 3 small cakes (9 cm Ø) from 1/4 of the dough and bake in it for 5-6 minutes on both sides until golden brown. Keep warm and bake 9 more cakes from the remaining dough. Clean, wash and drain the lamb's lettuce. Arrange on plates with the cakes and dip
4
Fold in zucchini and remaining peas. Heat some oil in a pan. Form 3 small cakes (9 cm Ø) from 1/4 of the dough and bake in it for 5-6 minutes on both sides until golden brown. Keep warm and bake 9 more cakes from the remaining dough. Clean, wash and drain the lamb's lettuce. Arrange on plates with the cakes and dip