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Chickpea and Couscous Savory Cake

We’re pretty sure that after you’ll try this savory cake, you’ll make it again and again. It is an incredibly delicious vegetarian dish mainly based on chickpeas. It has multiple layers of goodness: hummus, couscous, grilled slices of sweet potato, eggplant, and zucchini, and many others. Its center is harissa-hot, and its top is sprinkled with almond flakes. What about that?
We’re pretty sure that after you’ll try this savory cake, you’ll make it again and again. It is an incredibly delicious vegetarian dish mainly based on chickpeas. It has multiple layers of goodness: hummus, couscous, grilled slices of sweet potato, eggplant, and zucchini, and many others. Its center is harissa-hot, and its top is sprinkled with almond flakes. What about that?

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Ingredients

14 ounces of canned chickpeas
1 red onion, sliced
2 garlic cloves
1 tablespoon fresh coriander
salt
1 teaspoon cumin seeds
2 tablespoons of harissa
1 tablespoon fresh parsley
2 teaspoons of olive oil
1 tortilla
1 cup hummus
½ zucchini, sliced and grilled
1 cup couscous, boiled
6 ounces of sun-dried tomatoes
3 ounces of green beans, boiled
sweet potato, sliced and grilled
eggplant, sliced and grilled
1 sweet pepper, roasted and cut into pieces
1 tablespoon almond flakes

Ingredients

Steps

1
Done

Add the chickpeas, onion, garlic, coriander, cumin, 1 tablespoon of harissa, and parsley to the blender. Season with salt and blend until even.

2
Done

Add the olive oil and blend some more.

3
Done

Lay the tortilla on the bottom of a 7 or 8-inch springform pan. Spread 1/2 of the hummus over it. Do the same with the remaining tablespoon of harissa sauce.

4
Done

Continue by adding 1/2 or so of all the zucchini slices, layer 1/2 of the cooked couscous and add 1/2 or so of all the sun-dried tomatoes and green beans.

5
Done

Keep adding some of the sweet potato and eggplant slices. Cover with the remaining hummus and couscous. Lay on top most of the roasted pepper pieces, the remaining slices of zucchini, and the last sun-dried tomatoes.

6
Done

Layer the chickpea mixture on top and garnish everything with the remaining green beans, pepper, and sweet potato. Sprinkle the almond flakes on top.

7
Done

Bake for 20 minutes at 400⁰F/195⁰C.

8
Done

Serve it portioned into cake wedges, garnished with ketchup or your favorite red sauce.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

358 kcal
Calories
14 g
Protein
10 g
Fat
57 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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