Chickpea-Veggie Loaf

READY IN: 1hr 20mins
Recipe by White Rose Child

I enjoy this scrumptious loaf time and again, including for Christmas dinner. Be sure to serve with Roasted Garlic Gravy (#203656) and a baked acorn squash, along with salad or sweet peas, for a real feast.

Top Review by david7654

Very tasty. I served it with marinara sauce. Wow. Now all that said here are some comments I'd like to make. I took it out of the oven after an hour, as the recipe calls for, and it was not really done. But since it is nothing but chickpeas and veggies that was harmless. But next time I'm going to cook it a bit longer. It calls for "savory". I looked for that at two different stores, and couldn't find it. So I left it out. It calls for terragon. I used fresh terragon. Maybe they intended ground dried terragon. I didn't mash the chickpeas as they say. I just put two cans (after rinsing) in my KitchenAid mixer and let it run 10 minutes. Very nice.

Ingredients Nutrition


  1. Saute the vegetables in a little water, till the onions are well softened.
  2. 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.
  3. Heat oven to 300°F.
  4. Combine all other ingredients with the chickpeas, and mix well.
  5. 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.
  6. Cool the loaf, in the pan, for a few minutes before serving.
  7. Leftovers are great warmed up on a toasted sandwich with gravy!

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