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

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, sophie's chickpea and sundried tomato loaf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

In today's video Donna-Marie is making fresh and fun Spiced Chickpea, Sundried Tomato and Spinach Salad. Recipe and Cooking Tools are linked below. How to make: Chickpea and sun-dried tomato hummus.

Sophie's chickpea and sundried tomato loaf is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Sophie's chickpea and sundried tomato loaf is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Prepare 1 large can of chickpeas (about 250g drained weight)
  2. Take 60 grams sundried tomatoes, chopped
  3. Make ready 300 grams plain flour
  4. Take 150 ml warm water
  5. Prepare 10 ml lemon juice
  6. Make ready 30 grams grated cheese (optional)
  7. Prepare 1 sachet fast action yeast (7g)
  8. Make ready 1 tsp garlic powder
  9. Prepare 2 tsp dried chopped rosemary

If using sundried tomatoes: you can either use them from a jar or completely dry (in which case they may need to be reconstituted in water first). Chickpea Salad with tomatoes, cucumber, avocado and easy Mediterranean dressing. Ingredients are so simple, this healthy salad is affordable year round. 🙂. Asparagus, sundried tomato & olive loaf.

Instructions 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.

These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup. Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl. Dressing Sun-dried tomato loaf is a fecipe of delicious and fresh baked bread made with sun dried tomatoes. The Sundried Tomato Loaf is a winner in terms of texture too, as it is super soft and really melts in your mouth, especially when it is fresh out of the oven. Here's a hearty and flavourful loaf from Chef Voula that's both unique and budget friendly.

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