Vegan Chickpeas loaf

The chickpeas loaf is an amazing meal, ideal for all the family, and for those who aren't vegan, as well. It's so tasty and healthy, and with a green salad as a side is a complete nourishment for your first part of the day. You can storage in the fridge for 1 - 2 days, the day after it will be more, and more Yummy!!! Enjoy!!!

  • 250G chickpeas
  • 100g green kale
  • 2 medium carrots
  • 1 long red bell pepper
  • 2 Tbsp hemp seeds flour
  • 2 Tbsp grape seeds oil
  • 2 Tbsp flax seeds flour + 5 Tbsp warm water
  • leek
  • salt
  • curry powder
  • fresh basil leaves
  • soy sauce

for the red sauce:

  • organic tomato concentrate ( enough to cover the loaf )
  • oregano
  • grape seeds oil
  • soy sauce

Soak the chickpeas overnight. Cook them until very tender and drain well. Cook  the green kale until tender. as well.  Rinse, peel and cut the carrots.
Place the chickpeas in a blender and blend till well crushed, take the 2 Tbsp of flax seeds flour + 5 Tbsp of warm water and set  aside circa 15', when solidified add to the crushed chickpeas together with hemp flour, oil, salt, curry powder; blend again and set aside in the fridge.
Now wash, rinse and cut, the long red bell pepper, and remove all the seeds you'll find inside of it. Cut in finelly long slices and then cut it in half, cut the leek, and wash some fresh basil leaves, more others to garnish.
Season the bell pepper and the  kale with some soy sauce and combine well with the chickpeas, and the carrots.
It's time to assemble the loaf:
In a plumcake mold, place a gently oiled parchment paper, cover with a first layer of chickpeas, al least 5 cm high, then spread the kale, all of it, and cover with the other chickpeas layer. Sprinkle some hemp seeds flour, and use some fresh basil leaves, or, in alternative,  spread the red sauce with the fresh basil. To prepare the red sauce you'll only combine and mix all the ingredients.

Put the loaf in the oven 180° - 30' - 35'

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