Chickpea and Chestnut Loaf : Vegetarian

I do bring a variety of recipes to the blog and this flexible nut loaf recipe makes a great (vegetarian) centre-piece for the festive season, and it's the perfect size for a small gathering or to serve to a few vegetarians as part of a wider group. Feel free to swap the chickpeas for beans; e.g. black beans, borlotti or cannellini will all work.

For this recipe you will need a small (1lb) loaf tin and a food processor.

Ingredients

Serves Four

20g/¾oz butter, plus extra for greasing
1 leek, finely sliced
½ onion, finely chopped
400g tin chickpeas, drained
75g/2½oz mixed nuts, such as almonds, peanuts and walnuts
1 heaped tsp miso or yeast extract
1 free-range egg, beaten
50g/1¾oz cooked chestnuts
1 small apple, grated
30g/1oz panko breadcrumbs
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
salt and freshly ground black pepper
To serve

mashed potatoes or carrot and swede mash, green veg and gravy

Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a small loaf tin with baking paper.
2. Heat the butter in a large frying pan over a medium heat. Add the leek, onion and a pinch of salt and cook for 5–7 minutes until soft but not browned.
3. Meanwhile, add two-thirds of the drained chickpeas, the nuts, miso, egg, chestnuts, apple, breadcrumbs and dried herbs to a food processor. Pulse until smooth.
4. Tip the mixture into a large bowl and add the cooked leek and onion and the rest of the chickpeas. Season well with salt and pepper and mix thoroughly.
5. Transfer to the lined loaf tin, pressing firmly into the tin, then smooth out the surface.
6. Bake for about 35 minutes or until firm to the touch. Leave to cool slightly in the tin before removing and slicing.
7. Serve with mashed potato or carrot and swede mash, green veg and gravy.

Recipe tips
i) To make this loaf ahead and freeze, put the uncooked mixture in a resealable bag, smoothed flat (for easy storage and faster defrosting) in the freezer. Defrost at room temperature (or overnight in the fridge). When ready to cook, tip into the lined tin and bake as directed.

ii) The loaf can be eaten cold or reheated in the microwave. If you don't have a microwave, place slices in an ovenproof dish and heat in the oven until piping hot, covered with kitchen foil, so it doesn't dry out.

iii) Any leftover nut roast is delicious in warm sandwiches or toasties with red onion chutney and a bit of your favourite cheese.

From an idea seen here

You may also like to read this post

Happy Low Carb Christmas Tips here

~ time to bring out the Festive seasons oven gloves ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan