🌷A spring roast, perfect for Easter Sunday. This moist chickpea loaf is inspired by an old budget family favourite, meatloaf. It is full of flavour and nutrients and is pretty simple to put together. A Sunday roast doesn’t need to be complicated.
🐰Just pop this loaf in the oven alongside a tray of carrots seasoned with thyme, a sprinkle of sugar, olive oil, salt and pepper.
🐰While that’s cooking, boil some potatoes and chop some fresh herbs like parsley and dill. When the potatoes are nearly done, chuck in something green like broccoli or spring cabbage.
🐰Drain the potatoes and greens and toss with plenty of butter, salt, pepper and the chopped fresh herbs.
🐰 Serve slices of the chickpea loaf with the sweet roasted carrots and the herby potatoes and greens. Drizzle with gravy and enjoy!
- 1 onion, diced
- 200g mushrooms, diced
- 1/4 celeriac, diced (or 3 sticks of celery)
- 4 cloves of garlic, chopped
- 2 tbsp olive oil
- a pinch of salt and pepper for sautéing
- 1 tin of chickpeas, drained
- 2 tbsp bouillon powder
- 2 tbsp tomato purée
- 2 tbsp Dijon mustard
- 1 tsp each salt and pepper
- 1 tbsp paprika
- 5 heaped tbsp chickpea flour
You can use any odds and ends of sauces you have in the house eg bbq, ketchup, chutney, jam, sriracha, mint sauce… just mix a sweet, tangy, salty, spicy or herby combo together that you like. This time I found:
- 1 tbsp sriracha
- 2 tbsp ketchup
- 1 tsp Dijon mustard
- a drizzle of maple syrup
- a splash of soy sauce
- Turn the oven to 180C and line a loaf tin with baking parchment. Sauté the veggies in a deep frying pan with the oil and a pinch of salt and pepper until softened.
- Pulse the sautéed vegetables in a food processor with the rest of the ingredients. Don’t blend too smooth, a little texture is best.
- Stir in the chickpea flour. If you think the mix seems a little wet, add a bit more flour.
- Press the mixture into a lined loaf tin, top with a glaze and bake at 180C for 40-50 minutes.