Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sophie's chickpea and sundried tomato loaf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sophie's chickpea and sundried tomato loaf I adapted this recipe from the A Girl Called Jack cookbook. I kind of copied in from the fancy Crossroads Kitchen's lunch menu, but as I'm not sure of their recipe, this is the Sophie take on it! I make a batch once a week and take it to work for lunch.
Sophie's chickpea and sundried tomato loaf is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Sophie's chickpea and sundried tomato loaf is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sophie's chickpea and sundried tomato loaf:
- Make ready 1 large can of chickpeas (about 250g drained weight)
- Get 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)
- Get 1 sachet fast action yeast (7g)
- Make ready 1 tsp garlic powder
- Prepare 2 tsp dried chopped rosemary
Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and black pepper. Stir in the grated cheeses, sun-dried tomatoes, olives, parsley and rosemary. Reserve a tablespoon of the soaking liquid, then drain and chop the tomatoes.
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.
In a large bowl, combine the flours, salt, baking powder, cayenne and mustard powder. This savory Sun-Dried Tomato and Basil Chickpea Salad Sandwich is an easy meal. If you like hummus, you'll love this! I made a Cranberry Apple Chickpea Salad Sandwich recently, and loved it so much that I had to make another chickpea salad. This Sun-Dried Tomato and Basil Chickpea Salad Sandwich was inspired by my Sun-Dried Tomato and Basil Hummus, which is currently my favorite hummus.
So that is going to wrap it up with this exceptional food sophie's chickpea and sundried tomato loaf recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
