Chick Pea Loaf
Yield
2 loavesPrep
30 minCook
2 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chickpeas (garbanzo beans)
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | large |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | each |
carrots
finely chopped |
|
| ¼ | cup |
soy sauce, tamari
|
*
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| ¼ | teaspoon |
turmeric
|
|
| 3 | tablespoons |
tahini (sesame paste)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chickpeas (garbanzo beans)
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | large |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | each |
carrots
finely chopped |
|
| 59 | ml |
soy sauce, tamari
|
*
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 1.3 | ml |
turmeric
|
|
| 45 | ml |
tahini (sesame paste)
|
|
Directions
Place soaked chick peas in a pot and cook for 50 minutes to 1 hour, until soft.
Drain, save the stock and mash well.
Heat oil in large skillet and sauté garlic and onions for 5 minutes.
Add celery, carrot, tamari, 2 teaspoon parsley, cumin, salt and turmeric.
Sauté until vegetables are tender.
Add to the mashed chick peas and mix well.
Add the tahini and mix well.
Place in a large baking pan or two small loaf pans and bake at 375℉ (190℃) for 45 minutes.
Serve with a salad and/or vegetables on the side.
