Chickpea Nutloaf With Roasted Red Pepper Sauce

• 2 cups cooked chickpeas (1 cup dried)
• 1 cup almond meal
• 1 cup toasted ground pepitas (pumpkin seeds)
• 1 cup coarsely chopped walnuts
• 2/3 cup cooked red quinoa or brown rice
• 2/3 cup coarsely chopped kalamata olives
• 1 zucchini
• 1 carrot
• 1 large stalk celery
• 1 medium onion
• 1/2 red bell pepper
• 1 cup seasoned sun-dried tomatoes packed in olive oil
• 3 large crushed garlic cloves
• 2/3 cup packed fresh sweet basil
• 1 1/2 tsp. fresh thyme
• 1 1/2 tsp. fresh chopped rosemary
• 1 1/2 tsp. Costco's 21 no salt herb spice seasoning
• 1 tsp. pepper
• 1 tsp. salt or to taste
• 1/2 cup picorino romano grated cheese
• 1/2 cup herbed and crumbled feta cheese
• 2 or 3 eggs
• olive oil
• Roasted Red Pepper Sauce - with additions from review poster on 9/28/14. Link is here:
• http://www.epicurious.com/recipes/food/reviews/Roasted-Red-Pepper-Tomato-Sauce-107609

1. Do ahead preliminary steps:
2. 1) Soak chickpeas overnight in filtered water - drain & rinse. Cook 1 1/2 hours in 2 to 3 cups of filtered water with 1 or 2 bay leaves on medium heat until water is nearly evaporated. Taste for tenderness. If done, cool & store in refrigerator in its broth until ready to use.
3. 2) Spread raw pepitas on a cookie sheet with a lip & roast in the oven at 375 degrees for 10 min. When cool, grind them in a food processor to a fine grind. Store in a glass jar or ziploc baggie in the refrigerator until ready to use.
4. 3) Soak quinoa overnight - drain & rinse 3 times. Set in pan on stove-top with 2 cups of water & cook about 15 min. Drain & leave in colander. Bring a small amount of water to a boil in the same pan & place the colander over the pan so that the bottom of the colander is not touching the water. Cover the colander with a dish towel & place pan lid over dish towel. Steam on low flame about 10 min. more. Remove pan from flame, cool & store in refrigerator until ready for use.
5. When ready, drain broth from chickpeas. Save broth for another dish. Grind in food processor until a fairly fine grind is achieved. It will be dry. Place in large mixing bowl. Grind sun-dried tomatoes, garlic & fresh sweet basil in food processor with whatever oil was in the tomatoes until thoroughly ground. Add to mixing bowl. Coarsely cut zucchini, carrot, celery, onion, & red bell pepper. Place in food processor pulse until you have fairly tiny pieces of veggies but not pulp-like. Add to mixing bowl. Add nuts, ground pepitas, chopped olives, spices, both cheeses & 2 eggs. Using your hands, thoroughly mix all ingredients together as if making meat loaf. Mixture will be wet. Dry is better than wet. Coat each loaf pan with olive oil & fill each with mixture. Bake covered with tinfoil at 375 degrees for about 1 hr. Freeze additional nutloafs uncooked. Baking frozen takes longer about 1 1/2 hrs.

chickpeas, almond meal, walnuts, brown rice, kalamata olives, zucchini, carrot, stalk celery, onion, red bell pepper, tomatoes, garlic, sweet basil, fresh thyme, fresh chopped rosemary, pepper, salt, picorino romano, feta cheese, eggs, olive oil, red pepper

Taken from www.epicurious.com/recipes/member/views/chickpea-nutloaf-with-roasted-red-pepper-sauce-52914861 (may not work)