Ingredients:
For the Loaf:
- 2 cans (15 oz) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup ground flaxseed (mixed with 1/2 cup water, let sit for 5 minutes to form a flax egg)
- 1/2 cup grated carrot
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped (any color)
- 2 cloves garlic, minced
- 1/4 cup soy sauce or tamari (for gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for heat)
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper, to taste
For the Paprika Glaze:
- 1/4 cup tomato ketchup (or tomato paste mixed with a little water)
- 2 tablespoons maple syrup (or agave syrup)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- Salt and pepper, to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it with oil.
2. Prepare the Loaf Mixture:
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until most of them are mashed, but leave some chunks for texture.
- In a small bowl, combine the ground flaxseed and water, then let it sit for 5 minutes to form a flax egg.
- Add the flax egg to the mashed chickpeas along with the breadcrumbs, grated carrot, chopped onion, bell pepper, minced garlic, soy sauce, olive oil, tomato paste, smoked paprika, cumin, chili powder, turmeric, salt, and pepper. Mix everything together until well combined. If the mixture is too dry, add a tablespoon of water or vegetable broth until it’s slightly sticky but holds its shape.
3. Shape the Loaf:
- Transfer the mixture into the prepared loaf pan and press it down firmly to create an even loaf shape. Smooth the top with a spatula.
4. Prepare the Paprika Glaze:
- In a small bowl, whisk together the ketchup, maple syrup, apple cider vinegar, smoked paprika, Dijon mustard (if using), and salt and pepper. Taste and adjust the seasoning as needed.
5. Glaze the Loaf:
- Brush the paprika glaze generously over the top of the loaf, making sure to coat it evenly.
6. Bake the Loaf:
- Bake the loaf in the preheated oven for 40-45 minutes, or until it is firm, lightly browned, and cooked through. If you want the glaze to be more caramelized, bake for an additional 5 minutes, keeping an eye on it so it doesn’t burn.
7. Serve:
- Once the loaf is done, remove it from the oven and let it cool for a few minutes before slicing. Serve with extra barbecue sauce on the side, or pair with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.
Tips:
- Add-ins: Feel free to add cooked lentils, quinoa, or other veggies like zucchini or mushrooms to the loaf mixture for added texture and nutrients.
- For extra moisture: If the loaf feels too dry, you can add a little tomato sauce or vegetable broth to the mixture.
- Leftovers: This loaf keeps well in the fridge for up to 4-5 days and can also be frozen for up to a month. Reheat it in the oven for the best texture.
This Barbecue Chickpea Loaf with Paprika Glaze is a deliciously smoky, savory dish with a hearty texture, making it the perfect plant-based alternative for meatloaf lovers! It’s satisfying, full of flavor, and sure to be a hit at your next meal.
