Sophie's chickpea and sundried tomato loaf
Sophie's chickpea and sundried tomato loaf

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sophie's chickpea and sundried tomato loaf. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sophie's chickpea and sundried tomato loaf is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Sophie's chickpea and sundried tomato loaf is something that I’ve loved my whole life. They’re fine and they look wonderful.

In today's video Donna-Marie is making fresh and fun Spiced Chickpea, Sundried Tomato and Spinach Salad. Recipe and Cooking Tools are linked below. How to make: Chickpea and sun-dried tomato hummus.

To begin 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 can achieve it.

The ingredients needed to make Sophie's chickpea and sundried tomato loaf:
  1. Make ready 1 large can of chickpeas (about 250g drained weight)
  2. Make ready 60 grams sundried tomatoes, chopped
  3. Prepare 300 grams plain flour
  4. Make ready 150 ml warm water
  5. Get 10 ml lemon juice
  6. Take 30 grams grated cheese (optional)
  7. Make ready 1 sachet fast action yeast (7g)
  8. Make ready 1 tsp garlic powder
  9. Take 2 tsp dried chopped rosemary

Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl. Dressing The sundried tomatoes are already very salty, so do not use any salt when you use them. Combine the wet ingredients (eggs and skyr) in a bowl. If using sundried tomatoes: you can either use them from a jar or completely dry (in which case they may need to be reconstituted in water first).

Steps to make Sophie's chickpea and sundried tomato loaf:
  1. Drain and rinse your chickpeas.
  2. Remove the shells - it takes a while but it's the best way to have them.
  3. Pat your chickpeas dry, and add your dry ingredients. Mix.
  4. In a jug, mix the lemon juice and water.
  5. Add half of your water to the chickpea mixture and mix. Continue adding water gradually until you have a sticky dough.
  6. Flour a work top, and knead for around 10 minutes.
  7. Cover and leave for at least 2 hours. I left mine for 3.
  8. Knock back the dough, shape, and place in a loaf tin. Leave for half an hour.
  9. While the loaf proved, preheat the oven to 220°C.
  10. Cook for approximately half an hour, our until golden brown. If you're adding a cheese topping, add it half way through.
  11. Serve and enjoy! This will keep for a few days wrapped in cling film.

Bacon, Avocado, and Sun-Dried Tomato SandwichSerious Eats. Asparagus, sundried tomato & olive loaf. These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup. Here's a hearty and flavourful loaf from Chef Voula that's both unique and budget friendly. This is great thinly sliced and served on a platter with hummus and a For Voula's Lovable Leftover, we're toasting up bite sized pieces of our loaf and serving it up in a Middle Eastern inspired veggie and bread salad.

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