Smokey Chickpea Loaf
Smokey Chickpea loaf, moist, almost quiche, stretchy, all natural ingredients and what a feast. Gluten free too.
1 large chopped white onion
2 sticks celery, chopped fine/1 from a large bunch
3 minced cloves of garlic
1 Tbsp of freshly chopped herbs (use thyme and rosemary, for example)
2 Tbsp of olive oil for frying
1 can of drained chickpeas
250g of organic smoked tofu or standard tofu with added liquid smoke
4 Tbsp of full fat Mayo (use B-Well original, for example)
½ can of chopped Italian tomatoes
2 Tbsp of lemon juice
2 tsp smoked paprika
2 tsp sea salt, according to preference
Good shot of freshly ground pepper
2 levelled Tbsp of psyllium husk powder
- Fry the onions, herbs, celery and garlic in olive oil and set aside.
- Using your food processor, process all the ingredients together and pour into a standard loaf pan. Sprinkle some olive oil on top and bake in a 180°C oven for about 60 minutes.
- Let it rest for about an hour before turning over in a serving dish and slicing.
Serves 8 people
Recipe supplied by Pieter Kotzé, Langebaan, South Africa
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