Carrot And Pistachio Vegan Loaf

Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini.

Ingredients:

• 1 onion
• 2 sticks celery
• 1 tbsp oil
• 4 medium size carrots, coarsely grated
• 50g shelled pistachios, roughly chopped
• 1 tbsp smoked paprika
• 25g flat-leaf parsley, finely chopped
• 400g tin chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 carrot, thinly sliced
• extra chopped parsley & pistachios to serve

Method:

Preheat oven to 200ºC/180ºC fan oven.

Grease and line a 21cm loaf tin. Finely chop the onion, celery and garlic. Heat the oil in a frying pan over a low setting, add the onion, celery and garlic and fry for 10 minutes.

Remove from heat and stir in the grated carrots, pistachios, smoked paprika and parsley.

Blend the chickpeas and tahini until smooth in a food processor and stir into the carrot mixture.

Layer the sliced carrot along the base of the tin, then top with the chickpea mixture and smooth the top. Bake for 35-40 minutes.

Cool for 15 minutes before removing from the tin. Top with extra chopped parsley and pistachios and serve warm or cold.