Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sophie's chickpea and sundried tomato loaf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Sophie's chickpea and sundried tomato loaf is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Sophie's chickpea and sundried tomato loaf is something which I’ve loved my entire life. They are fine and they look wonderful.
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 get started with this recipe, we have to first prepare a few ingredients. You can cook sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sophie's chickpea and sundried tomato loaf:
- Prepare 1 large can of chickpeas (about 250g drained weight)
- Get 60 grams sundried tomatoes, chopped
- Prepare 300 grams plain flour
- Get 150 ml warm water
- Prepare 10 ml lemon juice
- Prepare 30 grams grated cheese (optional)
- Prepare 1 sachet fast action yeast (7g)
- Get 1 tsp garlic powder
- Make ready 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.
Steps 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 this up with this special food sophie's chickpea and sundried tomato loaf recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
