Chickpea Spinach Loaf

Delicious hot, or cold in sandwiches. Freezes well baked or unbaked.


2 c cooked chickpeas (mashed – 1 19 oz. can or 1 cup dry)
1 c cooked brown rice (1/2 cup dry)
1 tbsp olive oil
small bunch spinach (cooked and chopped)
4 shiitake mushrooms (sliced)
3 carrots (grated)
2 tbsp parsley (chopped)
3 small tomatoes (chopped)
1 tbsp tahini
1 onion (chopped)
1 tsp cumin (ground)
1 tsp coriander
1 tsp turmeric
1 tsp dulse powder
1/2 tsp cardamom
1/2 tsp chili powder


In a large bowl, combine all ingredients except onions, mushrooms and spices and mix well. Using a skillet, saute onion, mushrooms and spices in water with a little oil until soft, then add to the bowl. Moisten with water, stock or tomato juice if too stiff. Press into loaf tin and bake at 350 F for about one hour or until loaf comes away from sides of tin.

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