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Sophie's chickpea and sundried tomato loaf
Sophie's chickpea and sundried tomato loaf

Before you jump to Sophie's chickpea and sundried tomato loaf recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Choose water over other products. Having a soda or cup of coffee from time to time won’t hurt you too badly. It is definitely, however, a bad idea to exclusively drink soda or coffee. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Successful weight loss efforts often depend exclusively on water ingestion.

There are all kinds of things that you can do to get healthy and balanced. Not all of them demand fancy gym memberships or restricted diets. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being smart about the choices you make each day is a start. Getting as much exercise as you possibly can is another factor. Don’t overlook that health isn’t only about how much you weigh. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to sophie's chickpea and sundried tomato loaf recipe. You can cook sophie's chickpea and sundried tomato loaf using 9 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Sophie's chickpea and sundried tomato loaf:
  1. Use 1 large can of chickpeas (about 250g drained weight)
  2. Use 60 grams sundried tomatoes, chopped
  3. Prepare 300 grams plain flour
  4. You need 150 ml warm water
  5. Take 10 ml lemon juice
  6. Use 30 grams grated cheese (optional)
  7. Provide 1 sachet fast action yeast (7g)
  8. Provide 1 tsp garlic powder
  9. You need 2 tsp dried chopped rosemary
Instructions to make Sophie's chickpea and sundried tomato loaf:
  1. Drain and rinse your chickpeas.
  2. Remove the shells - it takes a while but it's the best way to have them.
  3. Pat your chickpeas dry, and add your dry ingredients. Mix.
  4. In a jug, mix the lemon juice and water.
  5. Add half of your water to the chickpea mixture and mix. Continue adding water gradually until you have a sticky dough.
  6. Flour a work top, and knead for around 10 minutes.
  7. Cover and leave for at least 2 hours. I left mine for 3.
  8. Knock back the dough, shape, and place in a loaf tin. Leave for half an hour.
  9. While the loaf proved, preheat the oven to 220°C.
  10. Cook for approximately half an hour, our until golden brown. If you're adding a cheese topping, add it half way through.
  11. Serve and enjoy! This will keep for a few days wrapped in cling film.

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