This zucchini loaf made with chickpeas is really healthy and incredibly moreish. Better yet, it is simple to make. Try this recipe for a weekend lunch or light dinner. Even meat lovers will enjoy this vegetarian meal.
A simple meal that tastes great
Preparation Time: Up to 30 minutes
Cooking Time: 35 minutes
Makes: 4 servings
Ingredients 1 tbsp olive oil
2 cloves garlic, finely chopped
3 zucchini, grated
1 x 400gm can chickpeas, drained and rinsed
1 tsp curry powder
1 tsp cumin
2 tbsp cheese, grated
salt and pepper, to taste
Lots of healthy and delicious ingredients
Pre-heat your oven to 180 degrees Celsius.
Heat the oil in a large, non-stick frying pan on a medium-high heat. Fry the onion for about 5 minutes, until softened.
Add the garlic and zucchini to the pan and fry for a further 10 minutes, or until most of the liquid from the zucchini has evaporated. To speed up the cooking time, try squeezing any excess liquid from the zucchini prior to cooking.
Place the chickpeas, eggs, flour, curry powder, cumin and seasonings into a food processor. Blend until the ingredients are combined.
Combine the chickpea and zucchini mixtures. Pour the mix into a well-greased loaf tin and sprinkle with cheese.
Bake the mixture for 35 minutes or until the cheese is a golden brown colour. Allow the loaf to sit in the tin for a few minutes before turning out onto a board. Cut into slices and serve.
Delicious by itself...
Or with your favourite vegetables
You can serve this loaf with a salad and some yoghurt or steamed vegetables and a little tahini as a dipping sauce. This meal also works well as leftovers, cold or reheated.
Is it deliberate to leave out items from the recipe? This is the 2nd recipe I have had to rewrite because items were missed in the ingredients list but the instructions mentioned them. Not a very helpful thing to do.
I would like to make this, but for the life of me, can't see where you list flour ir the amount required? Is it just me or could you enlighten!? Looks yummy. Hard to make it though, without all the ingredients. c&c
Oops! Sorry. The recipe used two tablespoons of self-raising flour. I also seem to have left the onion out of the list of ingredients. I used one onion, diced. Also, if you are going to try this please remember to squeeze any excess liquid from the zucchini, bake well and allow to cool for a bit in the tin before carefully turning it out. It's really yummy but rather delicate.