Sophie's chickpea and sundried tomato loaf
Sophie's chickpea and sundried tomato loaf

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, sophie's chickpea and sundried tomato loaf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sophie's chickpea and sundried tomato loaf is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sophie's chickpea and sundried tomato loaf is something that I’ve loved my entire life.

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.

To begin with this particular recipe, we must 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 it.

The ingredients needed to make Sophie's chickpea and sundried tomato loaf:
  1. Make ready 1 large can of chickpeas (about 250g drained weight)
  2. Make ready 60 grams sundried tomatoes, chopped
  3. Make ready 300 grams plain flour
  4. Get 150 ml warm water
  5. Make ready 10 ml lemon juice
  6. Prepare 30 grams grated cheese (optional)
  7. Take 1 sachet fast action yeast (7g)
  8. Make ready 1 tsp garlic powder
  9. Prepare 2 tsp dried chopped rosemary

Ever since I discovered the trick of quick-soaking chickpeas instead of using canned chickpeas to make the perfect falafel, my mind is spinning with applications. This is the first experiment of many. Add the turkey and bread crumbs to the mixture and combine all ingredients. Put the mixture into the prepared loaf pan and cover with aluminum foil.

Steps to make Sophie's chickpea and sundried tomato loaf:
  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.

Reserve a tablespoon of the soaking liquid, then drain and chop the tomatoes. In a large bowl, combine the flours, salt, baking powder, cayenne and mustard powder. Add the garlic and cook another minute. Remove from heat and place in a large bowl. Line a loaf pan with foil or a thin layer of oil to prevent sticking.

So that is going to wrap it up for this exceptional food sophie's chickpea and sundried tomato loaf recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!