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, coarsely chopped
1 small organic onion, coarsely chopped
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.
I used to rely on my copy of Diet for a Small Planet for creative vegetarian meal ideas. I loved it so much that I wore it out – it literally fell apart from use. I’ve never replaced it, but several recipes have stayed in my heart and memory bank. Here is one of my favorites, which I have adapted.