Sophie's chickpea and sundried tomato loaf. If you haven't read any of Jack Monroe's recipes, you should! justanothersoph. I kind of copied in from the fancy Crossroads Kitchen's lunch menu, but as I'm not sure of their recipe, this is the Sophie take on it! I make a batch once a week and take it to work for lunch.
Double Chickpea and Tomato Soup You could describe this creamy vegetarian soup as humble, but it's also flavorful, colorful and healthy without any cream added. It's easy to make with pureed canned chickpeas and tomatoes combined with whole chickpeas, diced sun-dried tomatoes and fresh basil. In a skillet, heat olive oil over medium-high heat. You can have Sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Sophie's chickpea and sundried tomato loaf
- Prepare 1 large of can of chickpeas (about 250g drained weight).
- It’s 60 grams of sundried tomatoes, chopped.
- You need 300 grams of plain flour.
- You need 150 ml of warm water.
- Prepare 10 ml of lemon juice.
- It’s 30 grams of grated cheese (optional).
- It’s 1 of sachet fast action yeast (7g).
- You need 1 tsp of garlic powder.
- It’s 2 tsp of dried chopped rosemary.
Add the garlic and cook another minute. Remove from heat and place in a large bowl. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Of course I'll never turn down a slice of warm chocolate babka.
Sophie's chickpea and sundried tomato loaf step by step
- Drain and rinse your chickpeas..
- Remove the shells – it takes a while but it's the best way to have them..
- Pat your chickpeas dry, and add your dry ingredients. Mix..
- In a jug, mix the lemon juice and water..
- Add half of your water to the chickpea mixture and mix. Continue adding water gradually until you have a sticky dough..
- Flour a work top, and knead for around 10 minutes..
- Cover and leave for at least 2 hours. I left mine for 3..
- Knock back the dough, shape, and place in a loaf tin. Leave for half an hour..
- While the loaf proved, preheat the oven to 220°C..
- Cook for approximately half an hour, our until golden brown. If you're adding a cheese topping, add it half way through..
- Serve and enjoy! This will keep for a few days wrapped in cling film..
But I actually prefer a savory start to my morning. That's when the idea of a cheesy babka was born: You still get all the fluffy bread, pretty swirls, and crunchy bronzed crust, but instead of a sugary glaze, the loaf is coated with grated Parm and freshly cracked black pepper. Canned garbanzo beans, chickpea flour, and dried chickpeas all have the ability to transform into a soup, salad, sandwich, stew, and more. Delicious chickpea and sweet potato vegan burgers with a chilli kick. Satisfying & absolutely delicious vegan comfort food you will adore.
