CHICKPEA-VEGGIE LOAF
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.
Provided by White Rose Child
Categories Savory Pies
Time 1h20m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the vegetables in a little water, till the onions are well softened.
- 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.
- Heat oven to 300°F.
- Combine all other ingredients with the chickpeas, and mix well.
- 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.
- Cool the loaf, in the pan, for a few minutes before serving.
- Leftovers are great warmed up on a toasted sandwich with gravy!
Nutrition Facts : Calories 298.7, Fat 3.4, SaturatedFat 0.6, Sodium 757, Carbohydrate 58.1, Fiber 10.6, Sugar 6.5, Protein 11.7
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