Vegan Moroccan Chickpea Loaf

 

This super nutritious loaf is high in proteindietary fibrefolate, and certain dietary minerals such as iron and phosphorus and that’s just from the chickpeas.  There is also miso which is high in protein and rich in vitamins and minerals, then on top of that  you have your vegetables, fruit and wholegrain bread.  So this loaf contains just about everything from the healthy diet pyramid, protein, whole grains, fruit vegetables and good oil

Moroccan Pineapple Chickpea Loaf

  • 400 g can chickpeas (drained and crushed in food processor or mashed well)
  • 1 cup wholegrain breadcrumbs
  • 1 cup pineapple juice
  • 1 tablespoon miso
  • 1 medium onion, chopped
  • ½ cup diced celery
  • ½ cup grated carrot
  • 3 tablespoons olive oil
  • ¼ cup coriander leaves
  • 1 teaspoon salt
  • few dashes sweet chilli sauce or other hot spicy sauce

2 pinches cayenne pepper

1 cup grated cheese/nutritional yeast/vegan cheese

Preheat oven to moderate 180°C (350°F). Combine breadcrumbs with pineapple juice and soak until the breadcrumbs are moist.

Dissolve miso in a small amount of hot water and add to the breadcrumb mix.

Add ground chickpeas with all the other ingredients and mix well. Turn the mixture into a greased loaf tin.  Pack down well. Bake for 40–45 minutes until golden brown.