Corn, Kale & Goat Cheese Chickpea Cake
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Passive Time: 10 minutes
3 teaspoons extra virgin olive oil
5 cloves garlic, minced
2 packed cup shredded kale leaves
1 15 ounce can chickpeas, drained and rinsed
1/2 cup canned full-fat coconut milk
2 tablespoons olive oil
4 large eggs
1 teaspoon onion powder
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1/2 cup frozen corn kernels
1/2 cup crumbled goat cheese
Preheat the oven to 350 degrees F and grease a quiche pan with 1 teaspoon olive oil. You could probably also use a cast-iron skillet, if you like.
Heat a small sauté to medium heat and add remaining 2 teaspoons olive oil. When oil is lightly shimmering, add garlic. Cook, stirring, until garlic is fragrant and starting to soften, approximately 1 minute. Add kale, turn heat to low and cook, stirring, until kale is mostly wilted but retains some firmness, about another minute. Remove pan from heat and set aside to cool.
In a food processor, combine chickpeas, coconut milk, olive oil, eggs, onion powder, sea salt, black pepper and baking soda. Puree until smooth. Add chickpeas batter to a large mixing bowl. Stir in the garlic/kale mixture, frozen corn and goat cheese. Pour batter into your prepared quiche pan. Bake for 45 minutes, until the top springs back when pressed gently and there are golden brown edges.
Allow cake to cool 15 minutes before serving. Cake will keep tightly sealed in the refrigerator for four days.