Chickpea Flatcake With Honey Roasted Vegetables

Name: Chickpea Flatcake With Honey Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 3 large onions, finely chopped; 3 large garlic cloves, crushed; 2 teaspoons cumin seeds; 3 (14 ounce) cans chickpeas, drained and rinsed; 1 egg, lightly beaten; lemon wedge, to garnish; flat leaf parsley, to garnish; 14 12 ounces parsnips, peeled and cut into batons; 14 12 ounces carrots, peeled and cut into batons; 3 tablespoons olive oil; 3 tablespoons clear honey; 3 tablespoons fresh lemon juice; 1 lemon, zest of

Servings: persons

4 tablespoons olive oil
3 large onions, finely chopped
3 large garlic cloves, crushed
2 teaspoons cumin seeds
3 (14 ounce) cans chickpeas, drained and rinsed
1 egg, lightly beaten
lemon wedge, to garnish
flat leaf parsley, to garnish
14 12 ounces parsnips, peeled and cut into batons
14 12 ounces carrots, peeled and cut into batons
3 tablespoons olive oil
3 tablespoons clear honey
3 tablespoons fresh lemon juice
1 lemon, zest of

1
Heat oven to 350 degrees.
2
Put the parsnips and carrots into a roasting dish with the olive oil, honey, lemon juice and zest.
3
Season with some salt and pepper and mix gently.
4
Roast in the oven for about 1 hour, turning the vegetables occasionally.
5
To make the flatcake, heat 2 tablespoons of the olive oil in a pad.
6
Add the onions and cover and fry gently for 10 minutes.
7
Add the garlic and cumin seeds and cook for a further 2-3 minutes.
8
Meanwhile process the chickpeas in a food processor until ground.
9
Remove the pan from the heat, stir in the chickpeas, egg and some salt and pepper.
10
Put the mixture into a lightly oiled 11 inch round loose-based tin (I am translating that from cm in the original recipe so do as close as you can) and smooth the top.
11
Cover with foil and bake for 15 minutes.
12
Remove the foil, pour the remaining oil over the top and bake for a further 5 to 10 minutes until golden brown - but don't let it get dry.
13
Remove from the oven.
14
Turn the flatcake out of the tin and slide it onto a warm serving dish.
15
Spoon the roasted vegetables on top.
16
Garnish with lemon wedges and parsley to serve.

730

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons olive oil, 3 large onions, finely chopped, 3 large garlic cloves, crushed, 2 teaspoons cumin seeds, and more.

Yes, Chickpea Flatcake With Honey Roasted Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!