Avocado and Chickpea Loaf

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Avocado and Chickpea Loaf

Source: Orgran Everyday Health, recipe by Sue Belfitt.

 

 

1 large ripe avocado

2 cups cooked chickpeas

1 cup Orgran Crumbs (-OR- dry GF breadcrumbs)

2 tbsp (8 tsp) tomato paste

1/4 cup fresh chopped herbs, oregano, parsley and basil

4 tsp wheat free tamari

1/2 large red capsicum (bell pepper), chopped

1 tsp freshly ground black pepper

1 tomato

 

 

Mash the chickpeas and avocado and mix together in a large bowl. If

too dry add a little of the stock from the chickpeas. Add the tomato

paste, capsicum (bell pepper), herbs, pepper and tamari and mix well.

Add the Orgran Crumbs. Allow to sit for 5-10 minutes then the mixture

should be moist but stiff. Slice the tomato. Oil your loaf tin and

spoon in the mixture, pressing it down. Place the sliced tomato down

the middle of your loaf then cover the tin with foil or a flat cooking

tray. Place in a preheated 180 C (350 F) oven and cook for 40-45

minutes. Serve with baked vegetables and sprouts.