Tonight I was pondering what in the world to fix for supper. I seem to have gotten into somewhat of a rut when it comes to cooking lately and this looks like a delicious way out of that rut. Next time I go grocery shopping I’ll be buying these ingredients and making this tasty treat. OR, Mary of Herban Lifestyle, maybe you can just invite me for dinner?
One of my favorite vegetarian meals is chickpea loaf. It’s simple to make, and hearty, yet light. Chickpeas are full of fiber and I love their rich, creamy taste and texture.
1 cup dried organic chick peas
3 cups filtered water
2 organic free-range eggs, lightly beaten
2 stalks organic celery
1 small organic onion
1/4 cup nutritional yeast
sea salt, to taste
organic ketchup (optional)
Soak the chickpeas in water for at least 4 hours (I threw them in a bowl, covered them with water, headed off to a meeting and when I got home, they were ready!). Drain the water, then place the chickpeas in a saucepan with 3 cups of filtered water. Bring to a boil, then lower the heat and cook, covered, for about 1 hour or until the chickpeas are tender and most of the water has been absorbed.
Remove the chickpeas from the stove and mash them with a fork or potato masher until they are all broken up into little pieces. Stir in the eggs and blend well. Then add the remaining ingredients and mix thoroughly.
Place in a greased baking dish and cook uncovered at 350°F for 1 hour. Serve warm with a side salad or cooked greens. In the photo, I have a side of kale chips seasoned with curry and garlic, decorated with fresh violet flowers.
It can be a bit dry, so if you like, you can serve it with organic ketchup.
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