Chickpea Loaf
How do you make vegan chickpea loaf?
Blend chickpeas with rosemary and oil; mix with breadcrumbs and broth until you form a compact loaf. Prepare a tomato sauce with onion and wine. Cook the loaf briefly in the sauce, then bake it on its own at 200°C for 15 minutes. Serve covered with the remaining sauce.
Delicious and easy to make. I love it because it is a complete meal if we serve it with a salad. We can prepare it in advance; just bake it at the last moment and it is ready.
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Servings: Serves 4
Ingredients
- 465 g cooked chickpeas (canned or jarred ones work perfectly)
- 1 tablespoon fresh or dried rosemary
- A pinch of salt
- 1 tablespoon extra virgin olive oil
- About 100-150 g breadcrumbs
- 6 tablespoons vegetable broth
- 240 g tomato sauce (about one can) or fresh tomatoes if we have them at home
- 1 small yellow onion plus 1 garlic clove, or 1 shallot
- 2 tablespoons extra virgin olive oil
- 120 ml white wine
- 100 ml vegetable broth
Instructions
Loaf: Place all the ingredients for the loaf in a mixer.
Blend everything in one or two batches if your mixer is small, or all at once if you have a large mixer, until you have a smooth mixture.
Then place everything in a bowl and first add 100 g of breadcrumbs, adjusting according to the consistency you get.
Add the 6 tablespoons of vegetable broth and, little by little, more breadcrumbs if necessary.
We need to be able to shape it into a loaf with our hands without it breaking.
Finely chop the shallot, or the small yellow onion with the garlic clove, place them in a pan with a couple of tablespoons of extra virgin olive oil and sauté.
Then pour the wine over the onion.
Stir well and in a couple of minutes the alcohol will have evaporated.
At this point, add the tomato sauce.
Stir well and cook for about 5 minutes over medium heat. Preheat the oven to 200°C (395°F).
Place our loaf on top of the sauce and stew it for about 5 minutes.
Remove the loaf and place it on a baking tray lined with parchment paper. Sprinkle with a little breadcrumbs and bake for 15 minutes.
Serve by placing the loaf on a plate and covering it with the tomato sauce.
Enjoy your meal!
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- 465 g cooked chickpeas (canned or jarred ones work perfectly)
- 1 tablespoon fresh or dried rosemary
- A pinch of salt
- 1 tablespoon extra virgin olive oil
- About 100-150 g breadcrumbs
- 6 tablespoons vegetable broth
- 240 g tomato sauce (about one can) or fresh tomatoes if we have them at home
- 1 small yellow onion plus 1 garlic clove, or 1 shallot
- 2 tablespoons extra virgin olive oil
- 120 ml white wine
- 100 ml vegetable broth