Savory chickpea and spinach loaf

Name: Savory chickpea and spinach loaf
Ingredients: 3 medium eggs; 80 ml olive oil; 100 ml milk; 180 g flour; 3/4 sachet baking powder; 75 g grated cheese; 1 small level teaspoon curry powder; 100 g raw spinach; 100 g chickpeas; 1 teaspoon flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 10 g butter; 10 g flour

Appetizers - Savory chickpea and spinach loaf by Leontina P. - Recipia

The savory chickpea and spinach loaf browns in the oven; I dry the spinach well, and the crumb stays dotted with chickpeas and chopped leaves. I was inspired by a recipe from Laura Adamache; I chop the leaves finely so they’re evenly distributed and don’t clump together between the chickpeas. Prep: 20 minutes. Cook: 40-45 minutes. Rest: 35-36 minutes. Total time: 95-101 minutes. Servings: 8. Approximately 260 kcal and 9 g protein per serving.

Ingredients

3 medium eggs
80 ml olive oil
100 ml milk
180 g flour
3/4 sachet baking powder
75 g grated cheese
1 small level teaspoon curry powder
100 g raw spinach
100 g chickpeas
1 teaspoon flour
1 teaspoon salt
1/2 teaspoon ground pepper
10 g butter
10 g flour

Preparation

1. Beat the whole eggs for a few minutes, until frothy. 2. Pour in the olive oil and milk, then mix until combined. 3. Sift 180 g flour with the baking powder and fold it into the batter. Add the grated cheese and curry. 4. Wash the spinach and dry it very well with paper towels. Chop it finely and add it to the batter. 5. Drain and rinse the chickpeas, then leave them to drain very well. Dust them with 1 teaspoon flour, then add them to the batter along with the salt and pepper. Mix until evenly distributed. 6. Grease the pan with 10 g butter and dust it with 10 g flour. Pour the batter into the pan. 7. Bake at 180°C for 40-45 minutes, until evenly browned. 8. Leave the loaf in the pan for 5-6 minutes, then turn it out onto a rack and leave it to cool completely, about 30 minutes.

Notes

It keeps in the fridge, well covered, for up to 3 days; slice it once completely cooled. For a different flavor, replace the cheese with 75 g well-drained telemea cheese and reduce the salt; the dish contains gluten, eggs and dairy. Put the batter in the oven as soon as you’ve mixed in the baking powder. The canned chickpeas should be whole and firm; if they’re already salted, adjust the salt in the batter. The loaf goes well with a tomato salad.