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Recipe for family meals :

Chickpea Cake

The USA Dry Pea and Lentil IndustryThis recipe comes from The USA Dry Pea & Lentil Council which started in 1965 and is comprised of the Washington Dry Pea & Lentil Commission, the Idaho Pea & Lentil Commission and the USA Dry Pea & Lentil Council. These groups pool their funding to support Domestic Marketing, International Marketing, Research, and Industry and Governmental Information Dissemination programs for dry peas, lentils, and chickpeas grown in the Palouse Region - we benefit from the recipes they publish!

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2 cups canned USA chickpeas, drained and rinsed, any loose skins discarded
4 eggs
1 cup sugar
1/2 teaspoon baking powder
Grated peel of one lemon
Juice of one lemon
Confectioner’s sugar

  • Preheat oven to 350°F.
  • Place drained beans in the work bowl of a food processor and purée.
  • Add the eggs, sugar, baking powder and lemon zest to the puree and pulse processor a few times just to combine ingredients well.
  • Butter a 9-inch cake pan. Cut a round of waxed paper to fit bottom of pan, set it in place and butter top side. Pour in batter.
  • Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry.
  • Set on a wire rack to cool. After 15 minutes, remove cake from pan and allow to cool to room temperature.
  • Before serving, squeeze lemon juice over the cake and sprinkle generously with confectioner’s sugar.

Serves 10

The USA Dry Pea & Lentil Council


© USA Dry Pea & Lentil Council