Chickpea Loaf
Equipment
- Stove
- Oven
- Frying Pan
- Food Processor or Potato Masher
- Loaf Pan 9x5
Ingredients
- 3 Cups Chickpeas Canned or Fresh
- 1 Cup Carrots
- 1 Cup Celery
- 1 Tbsp Minced Garlic
- 1 Tsp Paprika
- 1 Tsp Cumin
- 1 Tsp Worchestire Sauce optional
- 1/2 Cup Aquafaba this is the chickpea liquid
- 4 Cup Bread Crumbs or Panko
- 4 Tbsp Agave or sweetner of choice
- 1/2 Cup Ketchup
- 1 Tbsp Tabasco optional
- 2 Tbsp Flaxmeal
Instructions
Spicy Ketchup Glaze
- Mix Ketchup with Agave and Tabasco to make the glaze and let sit. Preheat your oven to 375F.
Flaxeggs
- Mix 2 Tablespoons of Flaxseeds with 6 Tablespoons of chickpea liquid to make the flaxeggs
Chickpea Loaf Preparation
- Chop celery and carrots in even bite sized pieces and prepare them so you have them ready.
- Prepare your bread crumbs
- Prepare the rest of your ingredients
- Sautee Celery, Carrots with 1/4 cup chickpea liquid and Worchestire Sauce for 4 minutes at the most. This step is optional but recommended. Your stove should be at a medium heat.
- Mix all of your spices, chickpeas, breadcrumbs in a food processor or with a potato masher. Remember to season with salt and pepper to your preferred state
- The mixture should look like this.
- Add the mixture from the food processor to your loaf pan and make sure to compact tightly with a spoon or spatula. Place in the oven for 30 minutes at 375F.
- At the 30 minute mark remove the loaf pan from the oven and give your glaze another mix.
- Brush the Chickpea Loaf with the Spicy Ketchup Glaze.
- Place back in the oven for 20 minutes more with the glaze so it can caramelize.
- Your Chickpea Loaf is ready to serve. I found that it lasts up to a week in the fridge and even tastes better as the days go by.
Notes
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If y0u are looking for legume free roast, check out this delicious Vegan Nut Roast from Six Hungry Feet.