This recipe is perfect for a vegetarian Christmas meal. It’s super healthy and great for the gut as it includes ingredients such as chickpeas, nuts, parsley and olive oil. The chickpea water is used instead of eggs for binding the nut roast, making it vegan.
1 tin chickpeas (450g)
Good handful of finely chopped thyme or oregano
1 medium onion finely chopped
1 large carrot very finely grated
¼ cup olive oil 1 teaspoon salt
250g nuts of choice finely chopped
A good dash of tobasco
4 tablespoons polenta
¼ cup extra virgin olive oil
A good handful of chopped parsley
Serve with cranberry relish for a wonderful Christmas treat
Using a tin of chickpeas, drain them well but keep the water which cover the chickpeas to use later.
Put the chickpeas into a food processor and pulse until they are coarsely chopped. Place these in a large bowl.
Fry the onions in the oil until golden brown.
Into the bowl containing the pulsed chickpeas add the fried onion with the oil in which the onion has fried, the grated carrot, parsley, herb of choice, tabasco, salt and polenta.
Mix everything together but do NOT overmix. .
Add as much chickpea water as necessary to loosen the mix. It may even use all of this liquid. The mixture must be able to drop easily from a spoon but must not be wet. The polenta will absorb much of the water as it cooks.
Season to taste with additional salt and pepper.
Place the mixture in a very well oiled bread tin and neaten the top.
Bake in oven 200ºC/390ºF until good golden brown colour. This will take about 40 minutes.
Allow to cool a little before serving so that it cuts easily.
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