List of Ingredients
- 2 LB. of boiled and drained chickpeas
- 1 LB. of mozzarella
- 11 OZ. of cleaned spinach
- 4 OZ. of all-purpose flour
- 2 of egg whites
- baby spinach
- Parmigiano Reggiano Dop, grated
- extra-virgin olive oil
- salt
- pepper
Method
Preheat the oven to 355 °F.
Blend chickpeas with egg whites, salt and pepper until you have a firm purée. Mix in a bowl with flour until smooth. On a sheet of parchment paper, roll out the chickpea mixture to a 12x16" rectangle around 1/4" thick.
Blanch the spinach. To blanch the spinach, bring water to a boil. Add spinach to boiling water for 2 seconds. Remove with a slotted spoon and rinse with cold water. Drain, dry on a tray and spread over chickpea mixture.
Cut the mozzarella into thin slices and place over spinach, covering the entire surface. Sprinkle with Parmigiano.
To form the 'meatloaf', fold up chickpea mixture, tucking in the edges. Roll up jelly-roll style, wrapped in parchment paper. Close the ends.
Grease parchment paper with little oil and bake for 25-30 minutes. Remove from the oven, unwrap and serve on a bed of baby spinach and seasonal salad.