RecipesCarrot and pistachio vegan loaf
Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini
Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini
By Asda Good Living,21st March 2019

Cook: 1 Hour 20 Mins

Serves: 6

Price: 50p per serving
Nutritional Information
Each 179g serving contains
of your reference intake.
Typical energy values per 100g:
423kj/101kcal
Ingredients
1 onion
2 sticks celery
2 cloves garlic
1tbsp rapeseed oil
4 large carrots, coarsely grated
50g shelled pistachios, roughly chopped
1tbsp smoked paprika
25g flat-leaf parsley, finely chopped
400g tin chickpeas, drained and rinsed
2tbsp tahini
1 carrot, thinly sliced
Extra chopped parsley and pistachios, to serve
Method
1Preheat the oven to 200C/180C Fan/Gas 6.
2Grease and line a 21cm loaf tin. Finely chop the onion, celery and garlic. Heat the oil in a frying pan over a low setting, add the onion, celery and garlic and fry for 10 mins.
3Remove from the heat and stir in the grated carrots, pistachios, smoked paprika and parsley.
4Blend the chickpeas and tahini until smooth and stir into the carrot mixture.
5Layer the sliced carrot along the base of the tin, then top with the chickpea mixture and smooth the top. Bake for 35-45 mins.
6Cool for 15 mins before removing from the tin. Top with extra chopped parsley and pistachios and serve warm or cold.