Spiced Chick Pea Loaf.

Feeding vegetarian meals to omnivores is always a thankless task as they tend to fidget and mutter things like ‘Am I a rabbit?’ or “Man doth not live by lettuce alone!’ This slightly spiced [or more heavily spiced, if you would prefer to add more curry powder] is guaranteed to replace the muttering with murmurs of approval. For those who absolutely cannot cope with a vegetarian meal, stir in a cup of cooked diced chicken or pork with the chick peas. 


1 tablespoon olive oil.

1 small onion, chopped.

1 clove garlic, minced.

½ cup barley.

1 tspn curry powder.

1 bayleaf.

Salt to taste.

1 tsp ground cumin.

½ tsp ground cinnamon.

1 cup Court Bouillon*.

2 cups cooked chick peas.

Juice and zest of a lemon.

½ cup chopped nuts.

½ cup chopped dried fruits. 


Heat the oil in a sauté pan over a medium flame and cook the onion and garlic until the onion is soft. Stir in the barley, curry powder, salt, pepper, cumin, cinnamon and stock. Bring to the boil, cover, reduce heat and simmer for 20 minutes until the barley is tender and the liquid absorbed. Preheat the oven to 180°C.

Once the barley has finished cooking, stir in the chick peas, nuts, fruits and the lemon juice and zest. Pour the mixture into a greased loaf pan and bake for 40 minutes. Serve hot with a crisp green salad.

Serves: 2.

*. Or vegetable stock.

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