Recipe of Perfect Sophie's chickpea and sundried tomato loaf

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Sophie's chickpea and sundried tomato loaf. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Sophie's chickpea and sundried tomato loaf Recipe. Find Vegan Buddha Bowl Chickpeas Courgette Sundried stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.

You can cook Sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Sophie's chickpea and sundried tomato loaf

1. Make ready 1 large of can of chickpeas (about 250g drained weight).
2. Prepare 60 grams of sundried tomatoes, chopped.
3. Make ready 300 grams of plain flour.
4. Make ready 150 ml of warm water.
5. Prepare 10 ml of lemon juice.
6. It’s 30 grams of grated cheese (optional).
7. It’s 1 of sachet fast action yeast (7g).
8. You need 1 tsp of garlic powder.
9. Make ready 2 tsp of 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).Asparagus, sundried tomato & olive loaf.

Sophie's chickpea and sundried tomato loaf step by step

1. Drain and rinse your chickpeas..
2. Remove the shells - it takes a while but it's the best way to have them..
3. Pat your chickpeas dry, and add your dry ingredients. Mix..
4. In a jug, mix the lemon juice and water..
5. Add half of your water to the chickpea mixture and mix. Continue adding water gradually until you have a sticky dough..
6. Flour a work top, and knead for around 10 minutes..
7. Cover and leave for at least 2 hours. I left mine for 3..
8. Knock back the dough, shape, and place in a loaf tin. Leave for half an hour..
9. While the loaf proved, preheat the oven to 220°C..
10. Cook for approximately half an hour, our until golden brown. If you're adding a cheese topping, add it half way through..
11. Serve and enjoy! This will keep for a few days wrapped in cling film..

This is a quick and easy healthy plant based recipe.Please subscribe for more recipe videos.Skillet Chicken with Sundried Tomato and Chickpeas.

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.Did you scroll all this way to get facts about sundried tomato?Well you're in luck, because here they come.Add in minced sundried tomatoes and stir.Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time.