Chickpea Spinach Loaf

A Call to Women, The Healthy Breast, Program & Workbook by Sat Dharam Kaur, N.D.

2 cups chickpeas, mashed (1- 19 oz. can or 1 cup dry)

1 cup cooked brown rice (½ cup dry)

1 Tbsp. extra virgin olive oil

Small bunch spinach, cooked and chopped

4 shitake mushrooms, sliced

3 carrots, grated

2 Tbsp. chopped, parsley

3 small tomatoes, chopped

1 Tbsp. tahini

1 onion, chopped

1 tsp. ground cumin

1 tsp. coriander

1 tsp. tumeric

1 tsp. salt

½ tsp. cardamom

½ tsp. chili powder

In a large bowl, combine all ingredients except onions, mushrooms and spices and mix well. Using a skillet, sauté onion, mushrooms and spices in water with a little oil until soft and then add to the bowl. Moisten with water, stock or tomato juice if too stiff. Press into loaf tin and bake at 350º F. for about one hour or until loaf comes away from sides of tin. Delicious hot or cold in sandwiches. Freezes well baked or unbaked.

Serves 4.

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