Chickpea loaf stuffed with spinach
Instructions
Cook the spinach in a skillet with 2 tablespoons of oil, the unpeeled garlic clove, and a pinch of salt; cook for about 5 minutes, covered.
Remove the garlic, squeeze out the excess liquid, chop the spinach with a knife, and set aside.
Peel the onion and slice it thinly; transfer it to a pan with a few tablespoons of oil, the bay leaf, and the rosemary, season with salt and pepper, add a little water, and let it cook for 5 minutes.
Now add the chickpeas, well-drained, and continue cooking for about 5–10 minutes, adding a little water as needed. Remove the bay leaf and rosemary, transfer the chickpeas and onion to a bowl, and blend the ingredients until smooth.
Add the egg, tomato paste, finely chopped parsley, and 2 tablespoons of Parmesan cheese; mix the ingredients and season with salt and pepper.
Now gradually stir in the breadcrumbs until the mixture is fairly thick. Transfer the mixture to a sheet of plastic wrap and shape it into a rectangle: spread the cooked spinach and the remaining Parmesan cheese in the center, then roll the mixture up to form a meatloaf, sealing the ends tightly.
Peel the carrots, cut them into sticks, and season with salt and pepper.
Coat the meatloaf in breadcrumbs, covering all sides, and shape it with your hands if necessary. Transfer the meatloaf to a baking dish lined with parchment paper, arrange the carrots around the sides, and drizzle with oil to taste.
Add about half a cup of water to the carrots and bake in a preheated oven at 180°C for about 35–40 minutes, or until lightly browned.
Serve hot or warm.
