This originally was meant to be a loaf, but I had this last night in a roll and it’s much better as a “sloppy joes” version of chickpeas.   I’ll try and also make a loaf version of this, because I really enjoyed the flavours and think this would be a great roast or loaf.

Tuesday’s and Thursday’s are no go nights for cooking for me. This is because of having hockey practice that finishes late both of these nights. So how do I get around cooking for these nights? Sometimes I cook two lots of meals the night before, other times just two lots of the same thing, sometimes defrost leftovers or I make a loaf.

This one tonight I’ve made is really delicious. Think hummous in a loaf with caramelised onion and a touch of celery…..

Ingredients:

• 2 cans organic chickpeas
• 2 small red onions, diced
• 1.5 stalks celery diced
• 1 tbs parsley flakes
• salt and pepper for seasoning
• 2 tbs lemon juice
• 3 garlic cloves, diced
• 2-3 tbs olive oil
• (optional, do not use if vegan obviously) 2 tsp parmesan for topping

Instructions:

1. Preheat oven to 180 degrees celsius.
2. Add chickpeas drained, salt, pepper and parsley in pan and place in oven. Roast until slightly browned.
3. Meanwhile, add onions, garlic, celery and seasoning with olive oil. Saute until soft.
4. Add the celery to the sauteed vegies to the chickpeas and mash together with the lemon juice.
5. Mold to a log and add olive oil to ensure the loaf does not stick.
6. Place back in oven and add parmesan (optional) to top. Cook until brown, around 30-45 mins.