2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1 celery stick, finely diced
1 carrot, peeled and finely diced
1 tbsp ras el hanout
4 tsp ground cinnamon
2 tsp ground turmeric
2 tsp chilli flakes
300g chestnut mushrooms, chopped
200g tin chickpeas, drained and rinsed
2 tbsp tahini paste
1 tbsp tomato purée
110g white breadcrumbs
1 medium egg, lightly beaten Flat-leaf parsley,
80g mixed nuts, chopped
1 small courgette, sliced into thin strips lengthways
2 x 460g jar roasted red peppers, drained and sliced into strips
Salt and freshly ground black pepper
Grease and line a 900g loaf tin with baking parchment and preheat the oven to 180°C
Heat half of the olive oil in a large frying pan and add the onion, garlic and celery. Cook over low heat for about 10 minutes until softened thoroughly. Throw in the carrot and sauté for a further few minutes until tender.
Tip the ras el hanout, cinnamon, turmeric and chilli flakes into the pan and cook for a minute. Scrape this mixture into a large bowl and return the pan to a high heat, adding in the remaining tablespoon of olive oil.
Cook the mushrooms for 5 minutes until golden and softened and then add these to the onion mixture.
In a food processor, blitz the chickpeas with the tahini and 150ml water to form a paste. Add this to the mixing bowl and season well with salt and pepper. Finish the mixture by stirring in the tomato purée, breadcrumbs, egg, parsley and nuts.
To build the loaf, spread a layer of the chickpea mix in the bottom of the tin then cover this with a layer of the sliced courgettes. Cover the courgettes with more chickpea mix and follow with the roasted red peppers. Continue building up the layers until the loaf tin is full to the brim. Bake the loaf in the oven for 25-30 minutes until golden. Allow to cool for 5 minutes before slicing.