Starring: The Chickpea Loaf

In Finland we have a cooking magazine called Maku. I haven’t found many interesting recipes from issues I’ve read, most of them are for omnivores and vegetarian recipes are usually so basic recipes that I could whip them up any time (could be good recipes for beginners, though). This loaf from issue 6/08 is exception. It’s easy to make and it’s best loaf I’ve ever eaten. This time I baked it in star shaped dish, but usually I use an elongated dish.

Chickpea Loaf

600g cooked or canned chickpeas (3 dl dry)
150g chopped onions
1 tbsp canola oil for frying
2dl rolled oats
2 dl oat cream
1 dl canola oil
4 tbsp potato flour
2 tbsp curry paste (less if it’s strong)
2,5 tsp salt
2 tsp ground aniseed or ground fennel seeds
2 tsp basil
0,5 tsp ground black pepper
150 g grated parsnip
2 dl sunflower seeds

to the dish:
margarine
1 dl sesame seeds (bread crumbs can be used too)

Fry the chopped onions in oil.

Put everything except parsnip and sunflower seeds to a big bowl and puré them with a hand held blender. Add grated parsnip and sunflower seeds and blend a little longer. Some of the seeds should be crushed and some should stay unbroken.

If you’re not using a non-stick dish, cover at least the bottom with piece of parchment paper. Grease the dish (and paper) with margarine and coat with sesame seeds. Pour the chick pea mash to the dish and even out. Bake in 175 Celsius degrees for about an hour. Let the loaf cool down a bit and flip over. Can be served hot or cold.

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