While we are all almost certain to have a guest who may not enjoy the traditional meal, we have ensured that our vegan and vegetarian friends have a delicious option too. Including chestnuts, walnuts and chickpeas. This tasty alternative will go down a treat!
INGREDIENTS
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 400g can chickpeas, drained and rinsed
- 180g pack whole chestnuts
- 150g walnut pieces, roughly chopped
- 50g cranberry sauce plus extra to serve (see our Cranberry Sauce recipe)
- 1 tsp mixed spice
- 2 tbsp roughly chopped oregano
- 100g fresh breadcrumbs
- 125ml hot vegetable stock
METHOD
- Preheat the oven to 200C, gas mark 6. Grease and line a 1kg loaf tin.
- Heat the oil in a small frying pan and gently fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.
- Place the chickpeas and chestnuts in a food processor and roughly chop.
- Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well.
- Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.
- Cut into slices and serve with extra cranberry sauce and vegetables.
