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1
For the Chickpea Cakes: Combine all ingredients in a food processor and whiz until you have a fairly uniform mixture, but stop before it is completely pureed; keep some texture.
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2
You should be able to form it into a ball that holds its shape and should be neither crumbly nor a batter.
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3
Add reserved liquid or breadcrumbs as necessary to find the right moisture level.
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4
Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame.
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5
Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet.
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6
Repeat with as many as will fit comfortably without touching.
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7
Fry on one side until golden brown, about 3 minutes, then flip and brown the other side.
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8
Remove to paper towels and finish with a little bit of sea salt.
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9
Serve with Tomato Jam.
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10
To Make Tomato Jam: Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan.
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11
Add a couple dashes of cayenne pepper and black pepper.
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12
Bring to a simmer (Michael notes that you dont need to worry about adding water as the tomatoes will produce plenty of liquid as they cook).
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13
Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour.
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14
Taste and adjust seasonings.
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15
Serve at room temperature.
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16
Can be refrigerated up to three days.
