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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I enjoy this scrumptious loaf time and again, including for Christmas dinner. Be sure to serve with Roasted Garlic Gravy (#203656) and a baked acorn squash, along with salad or sweet peas, for a real feast. Ingredients:
1 cup onion, chopped |
4 -5 garlic cloves, minced |
1 1/2 cups carrots, grated |
1 1/2 cups celery, finely chopped |
3 1/2 cups chickpeas |
1 cup whole wheat bread crumbs |
1 tablespoon parsley flakes or 1/4 cup fresh parsley |
1 teaspoon thyme |
1 teaspoon savory |
1 tablespoon tarragon |
1/3-1/2 cup apple juice |
1/4 teaspoon salt |
Directions:
1. Saute the vegetables in a little water, till the onions are well softened.
2. Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
3. Heat oven to 300°F.
4. Combine all other ingredients with the chickpeas, and mix well.
5. Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
6. Cool the loaf, in the pan, for a few minutes before serving.
7. Leftovers are great warmed up on a toasted sandwich with gravy!
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