Crispy Potato and Chickpea Skillet Cake with Warm Garlicky Carrot Sauce

Instructions

1. 1

   1. Place the potato in a pot with water and a pinch of salt. Cook for 10 to 12 minutes, until tender but not falling apart. Drain well and roughly mash with a fork.

2. 2

   2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and 2 minced garlic cloves. Cook for 5 to 7 minutes, stirring, until the onion is soft and lightly golden.

3. 3

   3. Add the chickpeas to a large bowl and partially mash them with a fork. Add the mashed potato, the onion-garlic mixture, ground oats, the beaten egg, 1 teaspoon sweet paprika, 1/2 teaspoon cumin, 3/4 teaspoon salt, black pepper, and 1 tablespoon parsley. Mix until you have a rustic dough that can be pressed together.

4. 4

   4. Heat the skillet again with 1/2 tablespoon oil over medium-low heat. Transfer the mixture to the skillet and press it with a spatula into a thick, even round. Cook for 8 to 10 minutes on the first side, until a deeply golden crust forms.

5. 5

   5. Flip the cake using a plate or flat lid. Add the remaining 1/2 tablespoon oil to the skillet and cook the other side for 8 to 10 minutes more, until crisp and fully cooked inside. If you prefer to finish it in the oven, transfer it to an oven-safe pan and bake at 200 °C / 400 °F for 10 minutes.

6. 6

   6. For the sauce, place the carrot in a small skillet with 2 tablespoons water. Cook over medium heat for 4 to 5 minutes until slightly softened. Add the remaining 2 garlic cloves, 1 teaspoon sweet paprika, 1/2 teaspoon cumin, and a pinch of salt. Cook 1 minute more.

7. 7

   7. Remove the skillet from the heat and combine the carrot mixture with the yogurt and the remaining 2 tablespoons water until you get a warm, creamy sauce. If you want it looser, add a little more water. Stir in the remaining parsley.

8. 8

   8. Serve the skillet cake hot, cut into portions, with the warm carrot-garlic sauce on top or on the side.