Chickpea flatcake with honey roasted vegetables
Serves 4 Prep 30 mins cook 1 hr
4tbsp olive oil
3 large onions, finely chopped
3 large garlic cloves, crushed
2 tsp cumin seeds
3 x 410g cans chickpeas, drained and rinsed
1 egg lightly beaten
Lemon wedges; flat leaf parsley to garnish
For the Roasted Veg
900g jerusalem artichokes peeled and cut into 2.5cm chunks
450g carrots, scraped and cut into batons
3 tbsp olive oil
3tbsp clear honey
3 tbsp freshly squeesed lemon juice
grated rind 1 lemon
1.Heat oven to 180c/fan 160c/gas 4. Put ithe artichokes and carrots into a roasting dish with the olive oil honey lemon juice and rind and some salt and pepper and mix gently. Roast in the oven for about 1 hr turning veg occasionally.
2 To make the flatcake, heat 2 tbsp of the olive oil in a pan add the onions and cover and fry gently for 10 min. Add the garlic and the cumin seeds and cook for a further 2-3 mins. Meanwhile process the chickpeas ina food processor until ground. Remove the pan from the heat, stir in the chickpeas, egg and some salt and pepper.
3 Put the mixture into a lightly oiled 30cm round loose-based flan tin and smooth the top. Covver with foil and bake for 15mins, then remove the foil, pour remaining olive oil over the top and bake for a further 5 -10 mins until golden - but don't let it get dry. Remove form the oven. The flatcake can be frozen at this stage, when cool for up to a month then defrost and heat for 15mins in a medium oven to serve.
4 Turn the flatcake out of the tin and slide it onto a warm serving dish. Spoon the roasted veg on top, garnish with lemon wedges and parsley and serve.
per serving 659 kcalories
Good deed for day, done.