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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:)



Chickpea mixture

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.




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