Curried Chickpea Stacks

Serves: 8

Preparation time: 20 minutes

Cooking time: 30 minutes


  • 1 large onion, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 tbs grated fresh ginger
  • 1/2 cup finely grated carrot
  • 1/2 cup finely grated pumpkin
  • 1 teaspoon ground cumin
  • 1 tbs mild and spicy curry powder
  • 1 400g tin chickpeas, rinsed and drained
  • 1/2 cup regular rolled oats
  • 2 eggs
  • 1/2 cup basmati rice
  • 1/2 cup yellow split peas
  • 1 tsp tumeric
  • 1 cup vegetable stock
  • 1/2 cup mixed dried cake fruit
  • 1 large eggplant
  • 1 cup baby spinach leaves, washed and dried
  • 1/2 cup Greek yoghurt
  • 2 tbs olive oil


  1. For patties, blitz oats in food processor until finely ground, add chickpeas and process until almost smooth. In a large bowl mix together the ground chickpeas and oats with the garlic, ginger, carrot, pumpkin, cumin and curry powder. Taste and add more spices if needed. Lightly beat eggs and add to mixture, blend thoroughly. Set aside in fridge to chill and firm up.
  2. For rice pilaf place rice, yellow split peas, turmeric and vegetable stock in rice cooker and start, or bring to the boil in a pot and then simmer for 30 -40 minutes. When cooked, fluff with a fork, and stir in dried fruit. Let sit, covered for 10 minutes.
  3. Slice eggplant into 8 slices, then saute in a little olive oil until crispy and brown, keep warm in oven. Form the chickpea mixture into 8 patties (use wet hands) and saute on medium in a little olive oil for about 10 minutes each side, until firm and golden.
  4. To assemble, divide the rice between the plates, then add spinach on top, then eggplant, then pattie and finally a dollop of yoghurt.

Recipe kindly provided by the 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Gillian Vance, QLD.

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