Baked zucchini and chickpea kofta in tomato sauce

Ingredients

For 1 serving

• Zucchini200 g
• Chickpea flour40 g
• Onion50 g
• Tomato passata150 g
• Garlic1 clove
• Ginger5 g
• Garam masala2 teaspoons
• Cumin1 teaspoon
• Basmati rice50 g
• Sunflower oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Trim the courgettes and grate them on the coarse side of a grater, mix with a pinch of salt and leave in a sieve for 10 minutes. Meanwhile preheat a conventional oven to 200 °C and line a tray with baking paper.
2. Squeeze the courgettes hard with your hands to remove as much water as possible, then mix them with the chickpea flour, cumin and half the garam masala until the mixture holds together. Shape 6 balls, place them on the tray and brush with half the sunflower oil.
3. Bake the kofta for 20 minutes, turning halfway, until golden and firm to the touch.
4. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
5. Finely chop the onion and garlic and grate the ginger. Cook them in the remaining oil in a frying pan over medium heat for 4 minutes, until the onion is soft, then add the remaining garam masala and the tomato passata, season with salt and simmer for 10 minutes, until the sauce thickens.
6. Lay the kofta in the sauce, shake the pan to coat them and serve with the rice.