Spiced Chickpea meatloaf with Butter Gravy
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
264 kcal
-
Course
Main Course
-
Cuisine
Indian
Spiced Chickpea meatloaf with Butter Gravy
Description
The recipe begins by making a butter sauce gravy that combines full-fat coconut milk, tomato puree, garam masala, ginger-garlic paste, onion powder, fenugreek leaves, cayenne, black pepper, and salt. This sauce is heated and simmered to meld the spices and flavors before being set aside.
The meatloaf mixture is prepared by processing pecans, mushrooms, and black cardamom into a coarse meal, then adding most of the chickpeas, spices (garam masala, salt, black pepper, oregano, smoked paprika, fenugreek leaves, dried onion flakes), ketchup, ginger-garlic paste, and flour. The rest of the chickpeas, dried cranberries, and breadcrumbs are mixed in by hand to achieve a pliable dough that holds shape but is not too wet.
The loaf is baked at 400°F until set and likely golden, then served with a glaze of the butter sauce. The combination of Indian-inspired spices offers a complex flavor profile, contrasting the sweetness of cranberries and richness of pecans and mushrooms. The butter gravy adds moisture and an additional layer of spice-infused creaminess.
This meatloaf is adaptable for different diets by swapping breadcrumbs or nuts, and the spices can be modified for non-Indian flavors by omitting the garam masala and fenugreek and adding Italian herbs instead.
Ingredients
For the butter sauce gravy:
- 15 ounce coconut milk can, full-fat
- 8 ounce tomato puree canned
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste Or 3 cloves garlic, 1/2 inch ginger minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon fenugreek leaves dried
- black pepper a good dash
- cayenne pepper a good dash
For the chickpea loaf:
- 1/2 cup pecans , heaping measure
- 2 ounces mushrooms
- 15 ounce chickpeas drained, or used 1 1/2 cups of cooked chickpeas or other hearty beans, like white beans, canned
For the spices:
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 black cardamom or omit if you don't have black cardamom
- 1 teaspoon fenugreek leaves (Kasuri methi)
- 1 teaspoon smoked paprika
- 1 tablespoon dried onion flakes
For the rest of the flavor:
- 2 tablespoons ketchup
- 2 tablespoons ginger-garlic paste
- 2 tablespoons all-purpose flour
- 1 tablespoon dried cranberries or raisins
- 1/4 cup breadcrumbs or more, as needed
For glaze:
- 1 tablespoon butter sauce from above
Instructions
Make the butter sauce gravy.
- Add all of the ingredients for the butter sauce gravy to a skillet over medium heat. Mix really well, and bring to a boil. Taste and adjust salt and flavor, and let it simmer for another 2 minutes. Then, switch off the heat. Transfer to your gravy dish
Make the chickpea loaf.
- Preheat the oven to 400° F (205° C)
- Add the pecans, mushrooms, and black cardamom pod to a food processor and process until the pecans are broken down into a coarse meal.
- Add 2/3 of the chickpeas and all of the spices and process for a few seconds, then add ketchup, ginger garlic, the flour, onion flakes, and ginger garlic paste. Process again, until the chickpeas are mostly broken down.
- Transfer this to a bowl, add in the cranberries, the breadcrumbs, and remaining chickpeas and mix well. If the mixture is too soft, then add in another tablespoon or so of breadcrumbs. You just want it to be a somewhat pliable, slightly sticky-ish dough, but not have too much moisture in it.
- Shape this into two mini meatloaves, and place them on a parchment-lined baking sheet. Brush some of the butter sauce onto the chickpea meatloaves, and then bake 15 minutes, then brush again with some more of the butter sauce gravy. Continue to bake for another 10 to 15 minutes, or until the meatloaf is not squishy in the middle when you touch it.
- Remove the loaves from the oven, and let them cool for 15 mins before slicing and serving. The loaf slices even better if you make it ahead, chill in the fridge, then warm up just before serving. I usually make this a day ahead, store it in the fridge, then reheat it in the oven at 315° F (157° C) for 10 minutes or so and then slice and serve it with the butter sauce gravy on the side.
- Storage: store refrigerated for upto 3 days and freeze sliced for upto 2 months. Reheat: in the oven for 10 mins or microwave.
Notes
- This recipe is oil-free and soy-free, suitable for those dietary restrictions.
- For gluten-free, substitute gluten-free breadcrumbs and flour.
- To make nut-free, replace pecans with sunflower seeds.
- For a non-Indian flavor profile, omit garam masala, fenugreek, and cardamom, then add Italian herbs and optionally vegan worcestershire sauce.
- The butter sauce gravy can be prepared ahead and refrigerated for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 486mg | 20% |
| Potassium | 494mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
