Artichoke Chickpea Loaf Recipe

Artichoke Chickpea Loaf Recipe

Ingredients

Makes 6 to 8 servings

• 1 large russet potato, peeled and cut into 1/2-inch dice
• 1 (10-ounce) package frozen artichoke hearts
• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 1 1/2 cups or 1 can chickpeas, drained and rinsed
• 1/4 cup vegetable broth
• 2 tablespoons tahini
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fresh lemon juice
• 2/3 cup wheat gluten flour (vital wheat gluten)
• 2/3 cup chickpea flour
• 1/2 cup nutritional yeast
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/4 cup minced fresh parsley

Method

1. Preheat the oven to 375°F
2. Lightly oil a 9-inch loaf pan or square baking pan
3. Steam the potato and artichoke hearts (if using frozen) until tender, about 15 minutes
4. Blot off any excess moisture and set aside, reserving 2 of the artichoke hearts
5. Chop the reserved artichoke hearts and set aside
6. In a large skillet, heat the oil over medium heat
7. Add the onion, cover and cook until tender, about10 minutes
8. Stir in the steamed potatoes and artichoke hearts
9. Spoon the potato and artichoke mixture into a food processor
10. Add the chickpeas, broth, tahini, soy sauce and lemon juice and blend until smooth
11. In a large bowl, combine both kinds of flour, the nutritional yeast, marjoram, thyme, salt and pepper and stir to combine well
12. Add the wet ingredients to the dry ingredients
13. Add the sun-dried tomatoes, parsley and reserved chopped artichoke hearts and mix until well combined
14. Scrape the mixture into the prepared
15. Bake until firm and golden brown, about 1 hour
16. Let sit at room temperature for 15 minutes before slicing

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