Baked chickpea and artichoke cake

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Artichokes2
• Tofu130 g
• Chickpea flour15 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Lemon zest2 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: November – April

Method

1. Heat the oven to 190 °C, conventional. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stems, halve them, scoop out the choke and slice them thinly.
2. Heat half the oil in a pan over medium heat with the crushed garlic, add the artichokes, a splash of water and a pinch of salt, cover and cook for 10 minutes, until fork-tender; remove the garlic.
3. Meanwhile in a food processor blend the drained chickpeas with the tofu, chickpea flour, lemon zest, half a glass of water, salt and pepper into a thick cream.
4. Stir in the artichokes and chopped parsley and pour the mixture into a small dish greased with the remaining oil, levelling it.
5. Bake at 190 °C for 25 minutes, until golden on top and a skewer in the centre comes out dry; let it cool for 5 minutes before turning out.