CHICKPEA LOAF, a delicious vegan loaf, easy to prepare and economical. The chickpea and potato loaf is a nutritious and light main course that, when served with cooked or raw vegetables and a good slice of bread, becomes a complete and healthy meal. I prepared it with dried chickpeas, soaked and boiled, but you can easily use pre-cooked chickpeas to speed up the preparation. The chickpea loaf is baked in the oven; you can enrich it during cooking with roasted potatoes for a perfect Sunday dish. If you love vegetable loaves, try the lentil loaf, the vegetable loaf, the veg loaf with potatoes or the cannellini loaf.
OTHER RECIPES WITH LEGUMES
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Loaf Preparation
- 1.3 lbs cooked, boiled chickpeas
- 3 cups boiled potatoes
- 1 onion
- 1 tbsp chopped parsley
- to taste salt and pepper
- 3 tbsps soy sauce (soy sauce)
- 3 tbsps breadcrumbs
- 2 tbsps extra virgin olive oil
- to taste lemon zest
Tools
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- Pressure Cooker
- Blender
- Steamer Basket
Steps
I used dried chickpeas, soaked them overnight, and boiled them in a pressure cooker with unsalted water. From the pressure cooker whistle, it will take about 45 minutes. Also cook the potatoes by steaming them after peeling and cutting into chunks. Still in the pressure cooker, using a basket, for 15 minutes.
In the blender, place a chopped onion, chickpeas, soy sauce, and lemon zest (optional). Blend using some chickpea cooking water. Add the boiled potatoes, parsley, adjust with salt and pepper, and blend again.
Brush a sheet of parchment paper with extra virgin olive oil. Sprinkle with breadcrumbs. Place the chickpea mixture and, using the paper, form it into the classic loaf shape. Drizzle with oil, roll with the parchment paper, and bake in a ventilated oven at 356°F (180°C) for 30 minutes. Let it cool slightly and serve.
Storage
The loaf can be stored for two to three days in the fridge.
