Spicy chickpea, charred red pepper & onion savory loaf with turmeric and black pepper.
As a cook, I love eating and developing new recipes.
My husband is always keen to enjoy different dishes and I am ‘shielding’ from the corna virus and am taking the opportunity to develop recipes from my store cupboard ingredients and ingredients I can find in my fridge.
Today’s lunch is a delicious chickpea loaf and is super easy to make. Charring the pepper, you can grill it or place on the hob ( gas) and rotate the pepper to blacken the outer skin. I grilled mine under a hot setting and kept an eye out. Whatever option you choose, it will work wonders. Once it comes out and ready, tip the peppers into a glass bowl and cover with cling film. this will allow the skin to come away easily , allow it to cool before you attempt to remove the peel. Discard the peel and you will be left with soft peppers ready for this dish.
Give it a go you won’t be disappointed:)
1 Red Pepper -charred, skin removed and roughly chopped (see notes above)
1 x 400g can white chickpeas – discard the water – set aside
4 cloves garlic – peeled and sliced
1/2 tsp freshly ginger – peeled and chopped
1-2 tbs light olive oil
Salt and pepper to taste
The chickpea loaf mixture
1 medium onion chopped finely
2 medium/large free range eggs – whisked
1-2 green finger chillies – stalk removed and finely chopped
1 tsp freshly ground coriander seeds
1/2 tsp turmeric powder
salt and pepper to taste
a generous handful of freshly chopped coriander
1 tsp vegetable oil for greasing
parchment paper for lining the tin
a small loaf tin
Preparing the chickpea mixture
- Place the oil into a saucepan and heat gently with the chopped garlic and ginger – it will release a beautiful aroma and turn light golden brown.
- Add the chopped pepper, chickpeas and stir well. Season with salt and pepper. Cook for a minute to allow the flavours to combine. Now place all the contents onto a blender and blitz until the chickpeas are crushed. There shouldn’t be any whole chickpeas but try and leave a little texture ( not pureed).
- Tip this into a bowl and allow to cool thoroughly. Taste and season as required with salt and pepper.
- NB it is essential the mixture is completely cooled before the next stage.
Making the chickpea loaf
- Preheat the oven to 140C fan assist settings
- Now, add the red onion , eggs , green finger chilies , freshly ground coriander seed, turmeric powder, plenty of salt and pepper to season. Then add a handful of freshly chopped coriander. Combine all the ingredients evenly together in a bowl.
- Mix well.
- Grease a loaf tin with the oil and spread evenly around all sides and into the corners. Line the tin with grease proof paper.
- Add the mixture into the loaf tin and spread evenly with a spatula.
- Pop it into the oven at 140° fan assist for 45 -50 minutes.
- The top of the loaf must be golden and firm, slightly crispy and check if it’s cooked all the way through, use a skewer or sharp knife and insert into the loaf, when removed it must come out clean. 👍
Allow to cool and serve with a salad and a dollop of yogurt. 😋😋
My husband loved it and I know I will bake this beauty many times for lunches in the coming weeks.