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3.67 from 3 votes

Chestnut and chickpea roast

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Main meal
Servings: 6
Author: Becca Heyes


  • 1 tbsp oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, grated
  • 200 g mushrooms, finely diced
  • 1 medium courgette (zucchini), grated
  • 180 g cooked chestnuts (~ 1 cup)
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • Salt
  • Black pepper
  • 50 g oats (~ 1/3 cup)
  • 60 g grated cheddar cheese (~ 2/3 cup)
  • 2 eggs
  • Oil spray


  • Heat the oil in a large frying pan, and add the diced red onion. Cook over a medium heat for a few minutes, then add the minced garlic and grated carrot. Cook for a further 3 - 4 minutes. Finally, add the diced mushrooms and grated courgette, and cook for another 5 - 10 minutes, until all the vegetables are soft and any excess liquid has cooked off. When cooked, set aside to cool for at least 5 minutes.
  • Add the cooked chestnuts and drained chickpeas to a food processor, and blitz until coarsely chopped. Transfer the mixture to a large mixing bowl, and season generously. Add the cooled vegetables, oats and grated cheese, and mix to combine. Add the eggs, and mix well.
  • Thoroughly spray an 8 inch springform cake tin with oil, then add the chickpea roast mixture, and press it firmly into the corners, smoothing the top.
  • Bake at 190°C (170°C fan / Gas Mark 5) for around 1 hour 15 mins, or until the centre is firm and the crust is golden. Remove from the tin, and cut into slices to serve.