Chickpea Cake With Fava Leaves And Arugula Salad

• CHICKPEA CAKE
• About 1/4 cup olive oil, divided
• 1 cup chopped onion
• 1 qt. reduced-sodium vegetable broth
• 1 2/3 cups chickpea (garbanzo) flour*
• 1 teaspoon nutritional yeast*
• 1 teaspoon chopped fresh thyme leaves
• 2 cups lightly packed fava leaves or baby spinach*
• 1 teaspoon kosher salt
• ARUGULA SALAD
• 1 qt. lightly packed baby arugula
• 1/2 cup fennel fronds
• 1/2 cup flat-leaf parsley leaves

1. Make chickpea cake: Heat 1 tbsp. oil in a large, wide pot over medium heat. Cook onion, stirring often, until translucent, about 7 minutes. Add broth and heat until simmering. Sprinkle in chickpea flour and yeast, whisking until smooth.
2. Transfer mixture to a food processor. Puree until as smooth as baby food. Stir in thyme, fava leaves, and salt. Pour into a greased 9- by 13-in. baking dish. Lay a sheet of plastic wrap on top and use your hand to level mixture. Chill until cold, at least 1 1/2 hours and up to 2 days.
3. Invert cake onto a cutting board. Cut into 12 squares, then cut each square again diagonally to make 24 triangles.
4. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Working in batches, brown triangles, turning once, 8 minutes total; add oil as needed. Set on 6 plates.
5. Make salad: Toss arugula, fennel fronds, parsley, and half the vinaigrette in a bowl. Spoon salad over chickpea triangles and serve remaining dressing on the side.
6. *Find chickpea flour and nutritional yeast at natural-food stores or well-stocked grocery stores. Find fava leaves at farmers' markets; if using spinach leaves instead, increase chickpea flour to 2 cups.
7. Note: Nutritional analysis is per serving with 3 tbsp. dressing. Total time does not include chilling time.

chickpea cake, olive oil, onion, vegetable broth, chickpea, nutritional yeast, thyme, fava, kosher salt, arugula salad, lightly packed baby arugula, fennel fronds, flatleaf parsley

Taken from www.myrecipes.com/recipe/chickpea-cake-with-fava-leaves (may not work)