1 1/2 tbsp olive oil
2 large long shallots (or use small onions)
1 clove garlic
dash chilli powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp tumeric
50g vacuum packed chestnuts
Juice of 1/2 lemon
200g/7oz canned chickpeas (1/2 can)
2 slices granary bread
Please note this recipe can be easily doubled and if you can only find chestnuts in 100g packs you might prefer to, than to have 1/2 a pack leftover and 1/2 can of chickpeas. I haven't seasoned the recipe, but feel free to add salt and pepper if you think you will need it. It has plenty of flavour from the spices and of course you could add more of these if you want.
Chop shallots and garlic finely. Fry shallots and garlic in olive oil unil soft. Add spices, lemon juice and chestnuts and cook for 1 minute. Remove from heat. In a bowl crush chickpeas with a fork and crumble the bread into the mixture like breadcrumbs and then add the fried onion mixture. Or use a foodproccessor. Press into a loaf pan and bake until firm 20-30 mins at 190.
I served with mash, loads of veg and gravy, yum!
I have also made it as a savoury birthday cake with the double recipe!
chestnut and chickpea balls