Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, sophie's chickpea and sundried tomato loaf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Sophie's chickpea and sundried tomato loaf is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Sophie's chickpea and sundried tomato loaf is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sophie's chickpea and sundried tomato loaf:
- Make ready 1 large can of chickpeas (about 250g drained weight)
- Take 60 grams sundried tomatoes, chopped
- Prepare 300 grams plain flour
- Make ready 150 ml warm water
- Prepare 10 ml lemon juice
- Prepare 30 grams grated cheese (optional)
- Prepare 1 sachet fast action yeast (7g)
- Prepare 1 tsp garlic powder
- Get 2 tsp dried chopped rosemary
The sundried tomatoes are already very salty, so do not use any salt when you use them. Combine the wet ingredients (eggs and skyr) in a bowl. If using sundried tomatoes: you can either use them from a jar or completely dry (in which case they may need to be reconstituted in water first). Add in the marinara, Roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon. delicious I tweaked the receipe and used fresh, sundried, and canned tomatoes, with kalamata olives, red onion, kale and basil will be making it again.
Instructions to make Sophie's chickpea and sundried tomato loaf:
- 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.
Asparagus, sundried tomato & olive loaf. These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup. Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl. This Tomato and Chickpea Stew is low fat, gluten free and vegan. It is also packed full of fresh Italian flavors.
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