Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sophie's chickpea and sundried tomato loaf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Sophie's chickpea and sundried tomato loaf I adapted this recipe from the A Girl Called Jack cookbook. I kind of copied in from the fancy Crossroads Kitchen's lunch menu, but as I'm not sure of their recipe, this is the Sophie take on it! I make a batch once a week and take it to work for lunch.
Sophie's chickpea and sundried tomato loaf is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Sophie's chickpea and sundried tomato loaf is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sophie's chickpea and sundried tomato loaf:
- Get 1 large can of chickpeas (about 250g drained weight)
- Get 60 grams sundried tomatoes, chopped
- Prepare 300 grams plain flour
- Get 150 ml warm water
- Get 10 ml lemon juice
- Prepare 30 grams grated cheese (optional)
- Take 1 sachet fast action yeast (7g)
- Prepare 1 tsp garlic powder
- Take 2 tsp dried chopped rosemary
Stir in the grated cheeses, sun-dried tomatoes, olives, parsley and rosemary. Ever since I discovered the trick of quick-soaking chickpeas instead of using canned chickpeas to make the perfect falafel, my mind is spinning with applications. This is the first experiment of many. In a skillet, heat olive oil over medium-high heat.
Steps to make Sophie's chickpea and sundried tomato loaf:
- Drain and rinse your chickpeas.
- Remove the shells - it takes a while but it's the best way to have them.
- Pat your chickpeas dry, and add your dry ingredients. Mix.
- In a jug, mix the lemon juice and water.
- Add half of your water to the chickpea mixture and mix. Continue adding water gradually until you have a sticky dough.
- Flour a work top, and knead for around 10 minutes.
- Cover and leave for at least 2 hours. I left mine for 3.
- Knock back the dough, shape, and place in a loaf tin. Leave for half an hour.
- While the loaf proved, preheat the oven to 220°C.
- Cook for approximately half an hour, our until golden brown. If you're adding a cheese topping, add it half way through.
- Serve and enjoy! This will keep for a few days wrapped in cling film.
Add the garlic and cook another minute. Remove from heat and place in a large bowl. Reserve a tablespoon of the soaking liquid, then drain and chop the tomatoes. In a large bowl, combine the flours, salt, baking powder, cayenne and mustard powder. If you haven't read any of Jack Monroe's recipes, you should!
So that’s going to wrap it up for this exceptional food sophie's chickpea and sundried tomato loaf recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
