Chickpea Roast Loaf

  • 1 tbsp olive oil
  • 1 medium red onion – peeled and finely chopped
  • 1 clove of garlic – peeled and finely chopped
  • 1 stick of celery – finely chopped
  • 80g carrot – peeled and grated
  • 150g courgette – grated
  • 1 tbsp tahini
  • Zest of half a lemon and juice of a whole lemon
  • Dash of tamari or soy sauce
  • 2 tsp mixed herbs – finely chopped
  • 400g tin of chickpeas
  • 400g tin of cannellini beans
  • Black pepper to taste


  1. Line a small loaf tin measuring approx. 17cm x 7cm with greaseproof paper. Pre-heat the oven to 200C/400F/Gas Mark 6.
  2. Place the vegetables into a large saucepan along with the oil. Stir and then place on the lid. Leave them to sweat over low heat until softened, stirring occasionally. This will take around 15 minutes.
  3. Add the tahini, your choice of tamari or soy sauce, lemon zest and juice and mixed herbs, and stir well to combine.
  4. Place the beans and chickpeas into a food processor and blend until fairly smooth. If you don’t have a food processor, mash the beans and chickpeas with a fork or potato masher until smooth.
  5. Add the bean mixture to the vegetable mixture, stir to combine and season with black pepper to taste (you shouldn’t need salt because of the tamari/soy sauce).
  6. Scrape the mixture into the prepared loaf tin and smooth the top. Bake in the pre-heated oven for around 45 minutes until golden and firm to the touch.
  7. Serve with fluffy roast potatoes and blanched carrots, broccoli and green beans.

Recipe and image courtesey of Currys PC World & Free From Fairy