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    You are in: Home / Recipes / Chickpea Flatcake With Honey Roasted Vegetables Recipe
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    Chickpea Flatcake With Honey Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Sarah_Jayne's Note:

    This looks interesting and different. I am guessing you could fairly easily mix up the sort of veg you are roasting for the dish. I found it in the 2008 copy of 'Vegetarian Christmas' special put out by the BBC Good Food Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    For The Roasted vegetables

    Directions:

    1. 1
      Heat oven to 350 degrees.
    2. 2
      Put the parsnips and carrots into a roasting dish with the olive oil, honey, lemon juice and zest.
    3. 3
      Season with some salt and pepper and mix gently.
    4. 4
      Roast in the oven for about 1 hour, turning the vegetables occasionally.
    5. 5
      To make the flatcake, heat 2 tablespoons of the olive oil in a pad.
    6. 6
      Add the onions and cover and fry gently for 10 minutes.
    7. 7
      Add the garlic and cumin seeds and cook for a further 2-3 minutes.
    8. 8
      Meanwhile process the chickpeas in a food processor until ground.
    9. 9
      Remove the pan from the heat, stir in the chickpeas, egg and some salt and pepper.
    10. 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. 11
      Cover with foil and bake for 15 minutes.
    12. 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. 13
      Remove from the oven.
    14. 14
      Turn the flatcake out of the tin and slide it onto a warm serving dish.
    15. 15
      Spoon the roasted vegetables on top.
    16. 16
      Garnish with lemon wedges and parsley to serve.

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    Ratings & Reviews:

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    Nutritional Facts for Chickpea Flatcake With Honey Roasted Vegetables

    Serving Size: 1 (682 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 803.4
     
    Calories from Fat 262
    32%
    Total Fat 29.1 g
    44%
    Saturated Fat 4.1 g
    20%
    Cholesterol 46.5 mg
    15%
    Sodium 996.9 mg
    41%
    Total Carbohydrate 121.3 g
    40%
    Dietary Fiber 23.1 g
    92%
    Sugars 27.8 g
    111%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    lemons, zest of

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