Carrot-pistachio-roast

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

By , 21 March 2019

(13 votes)

Carrot and pistachio vegan loaf
  • 1 Hour 20 Mins

  • Serves: 6

  • Price: 50p per serving

Nutritional Info
Each 179g serving contains
  • Energy

    756KJ

    181KCAL

    9%
  • Fat

    9.5g

    med

    14%
  • Saturates

    1.3g

    low

    7%
  • Sugars

    7.3g

    low

    8%
  • Salt

    0.07g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • 1 onion
  • 2 sticks celery
  • 2 cloves garlic
  • 1tbsp rapeseed oil
  • 4 large carrots, coarsely grated
  • 50g shelled pistachios, roughly chopped
  • 1tbsp smoked paprika
  • 25g flat-leaf parsley, finely chopped
  • 400g tin chickpeas, drained and rinsed
  • 2tbsp tahini
  • 1 carrot, thinly sliced
  • Extra chopped parsley and pistachios, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • 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 mins.

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

  • Blend the chickpeas and tahini until smooth 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 35-45 mins.

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