Chickpea Veggie Loaf

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  ⅓ tbspn or 5g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  4 clove or 12g

• Celery

  Raw

  8 tbsp or 60g

• Carrots

  Raw

  ¼ cup chopped or 32g

• Cranberries

  Sweetened, dried

  2 tbsp or 15g

• Canned Cannellini Beans

  Kroger

  15 oz or 425g

• Chickpeas

  Canned - Tesco

  15 oz or 425g

• Cilantro

  Raw - Whole Foods Market

  1 oz or 28g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  2 tablespoon or 8g

• Ground Cumin Spice

  Cain's - Walmart

  ½ oz or 14g

• BBQ Sauce

  Hickory - Wegmans

  4 tbsp or 68g

• Lemon Juice

  Safeway

  ½ oz or 14g

• Bread Crumbs

  Italian - Kroger

  ½ cup or 56g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Sage

  Spices, ground

  ½ tsp or 0.3g

Directions

1. 1.Heat a skillet over medium heat. Add oil, onions and garlic and pinch of salt. Cook until translucent. Add celery, peppers, cranberries and cook for 3 minutes, * You can cook the veggies without oil. Cook onions and garlic in a splash of broth or water until translucent, then add other veggies. 2.Drain the chickpeas and beans really well. In a food processor, process the chickpeas, beans, cilantro, parsley and half of the cooked veggie mixture. Pulse, process until the mixture is half mashed and half coarsely chunky. You can add a handful of greens in as well at this step. . 3.Transfer to a bowl. Mix 2tbsp bbq sauce + lemon juice in a small bowl and let it sit for a minute. Add spices, bbq sauce mixture, leftover veggies to the beans bowl. Mix in. Add in the breadcrumbs and mix in. The mixture should be like a veggie burger mixture. If too wet, add more breadcrumbs. If too dry, add a tbsp of aquafaba (chickpea brine). Taste the mixture and adjust salt, spice, seasoning. 4.Transfer the mixture to parchment lined loaf pan with parchment sheet hanging out to make it easy to remove the loaf. Even it out and press well. If you don't have a pan, use a parchment lined baking sheet and shape into a rectangular log. 5.Prepare the glaze by mixing 2 tbsp bbq sauce and 2 tsp ketchup and spread over the loaf. 6.Cover the loaf with parchment, bake at pre-heated 400 degrees F for 20 minutes. Remove the cover and continue to bake for another 15 to 25 minutes, till toothpick from the center comes out clean. Bake longer for taller loaf or if you want crisper edges. 7.Cool for 15 minutes, then remove from the pan. Cool almost completely and slice with a serrated knife. 8.Or shape into balls and bake for 15 minutes, then flip and bake for another 10-15 minutes.

Similar Foods

• Chickpea Veggie Burgers
• Chickpea and Veggie Salad
• Garden Veggie Chickpea Salad Sandwich
• Veggie Bowl with Tahini Dressing
• Nutribullet Hummus with Veggie Sticks
• Roasted Veggie and Brown Rice Bowl