Ingredients
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1 cup onion, chopped
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4 -5 garlic cloves, minced
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1 1/2 cups carrots, grated
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1 1/2 cups celery, finely chopped
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3 1/2 cups chickpeas
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1 cup whole wheat bread crumbs
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1 tablespoon parsley flakes or 1/4 cup fresh parsley
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1 teaspoon thyme
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1 teaspoon savory
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1 tablespoon tarragon
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1/3-1/2 cup apple juice
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1/4 teaspoon salt
Instructions
- Saute the vegetables in a little water, till the onions are well softened.
- Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
- Heat oven to 300°F.
- Combine all other ingredients with the chickpeas, and mix well.
- Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
- Cool the loaf, in the pan, for a few minutes before serving.
- Leftovers are great warmed up on a toasted sandwich with gravy!