Skinny Bitchin’, Again: Curried Chickpea Cakes

In case you didn’t quite get the gist of my previous post about the new Skinny Bitch: Ultimate Everyday Recipes by Kim Barnouin, YOU NEED TO GET IT. Invest the $20 you were going to spend on take-out, and put it toward this wonderful recipe collection.

Here’s another reason why: the curried chickpea cakes. Literally, from start to finish, these probably only take about 10-15 minutes (really!), use very few ingredients so they are super inexpensive, and half the work can be done ahead of time so you just warm them up for dinner!

So, please give all credit to that skinny bitch Kim, and then get the book. Or at the very least, make these right away.

Skinny Bitch Curried Chickpea Cakes

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1/3 cup green onions or scallions, roughly chopped small
  • 1/3 cup coconut milk
  • 2 tsp cane sugar, OR 1 tsp agave nectar
  • 2/3 cup bread crumbs (unseasoned, I used whole wheat)
  • 1 tsp curry powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • *I also added 1/2 tsp cayenne pepper
  • 2/3 cup cooked brown rice (have this cooked and ready to go!)
  • 1/2 tsp. salt
  • grapeseed oil or sesame oil for pan searing (I used sesame)

Add chickpeas and green onions to a food processor, and pulse until everything is ground and mixed together. Transfer to a large mixing bowl.

Add the coconut milk and dried spices and mix with a wooden spoon or spatula. It will form a dough-like consistency.

Add cooked brown rice and salt, and mix.

Mold mixture into balls and press, to make 8-10 patties.  *If you aren’t ready to eat them right away, put wax paper down on a baking sheet, put patties on sheet, and cover with saran wrap. You can put them in the fridge until you are ready to eat!


In a large pan, add enough oil to thinly coat the bottom of the pan, and heat on a medium temperature. Add patties and sear until the bottom os browned, about 3-4 minutes, then flip to brown the other side. Take them out of the pan and place on paper towels to help remove excess oil. Continue until all patties are cooked.


That’s it! I told you it was easy. I made these with a salad of kale, carrots and spicy peanut sauce. The chickpea cakes are great on their own, but you can add a fresh salsa or chutney on top.


Upon eating dinner, we (all two of us) came to a unanimous decision that these are absolutely delicious and we need to have them at least once a week.

And here’s the best part: if you have all the spices and oil on hand, ALL YOU HAVE TO BUY are green onions, coconut milk and a can of chickpeas. If you have some of those on hand, all the better.

I dare you to try and save some for leftovers.


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6 thoughts on “Skinny Bitchin’, Again: Curried Chickpea Cakes

  1. Catching up on your blog this evening… loving the visual accompaniments to the recipe. Now only if there was such a thing as smell-o-vision. One question – could you substitute coconut milk with regular milk? The person I’d try making it for is totally repulsed by anything coconut, but she loves curry.

  2. Pingback: trying again. | Healthy Habits

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  4. Pingback: Spaghetti Squash with Mock Peanut Sauce & Curry Chickpea Cakess | Jack in the Wild

  5. Pingback: Spaghetti Squash with Mock Peanut Sauce & Chickpea Cakes | Jack in the Wild

  6. Pingback: Curried Chickpea Cakes by Kim Barnouin | Peaceful TablePeaceful Table

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