Glazed Chickpea Sorghum Grain Loaf

Call me a loaf lover, I don’t mind ☺️. I’ve never liked the term “meat loaf” so when Janik and I started dating I was eager to ditch searches for meat loaf in favour of lentil loaf, chickpea loaf and the like 🙂.  While I don’t like the name, I always loved mom’s made-from-scratch loaf packed with ground beef, assorted veggies, crushed saltine crackers and topped with a delicious tomato-sauce glaze. I set out to see if I could create this classic comfort dish for our legume-loving family without, of course, compromising on taste. Today I’m delighted to share our recipe for Glazed Chickpea Sorghum Grain Loaf.

When I decided to develop this recipe I was immediately attracted to using chickpeas as my loaf base (aka substitute for traditional ground meat). Since I recently discovered sorghum grain, a non-GMO nutrient-dense whole grain with a chewy texture and slightly sweet flavour, I’ve been looking for the perfect excuse to use it and a loaf recipe seemed like the perfect fit. Instead of being heavy on bread or crackers to thicken and bind the loaf mixture I decided to experiment with grinding this ‘supergrain’ – and the results were outstanding 😀. The combination of creamy chickpeas and chewy, slightly sweet sorghum grain gives this loaf a distinctive texture and flavour profile. The fusion of Indian-inspired spices – including fresh cilantro and cumin — with minced garlic, dill weed and a touch of tamari , ketchup and vegan Worcestershire sauce elevates this loaf from ordinary to extraordinary.

For me, a loaf is only as good as its glaze 😌. I wanted a tomato-based glaze with a twist. This recipe calls for a blend of fresh garlic, cumin, tamari sauce, ketchup and brown sugar which yields a tantalizing sweet and savoury glaze. In my recipe photograph you’ll note that I’ve spread the glaze on the top of the loaf only, but next time I would double the batch and add a layer of glaze in the middle of the loaf for an extra burst of flavour.

Normally I would pair a loaf like this with a side of grilled or roasted vegetables but I was a craving. Accompanying this Glazed Chickpea-Sorghum Grain Loaf is a simple mixed green salad with our own Tangy Maple Dijon Salad Dressing. In our test kitchen I used a blend of romaine, pea sprouts and parsley but any mixed greens would work well. The dressing is a delicious blend of grapeseed oil, apple cider vinegar, maple syrup and Dijon mustard. Simply whisk all ingredients together and you’ve got a divine salad dressing in under five minutes.

I hope you enjoy this recipe as much as our family did. At the very least I hope it inspires you to experiment making your own loaf with different base ingredients and spice combinations…after all I’m here to help you empower your loaf lover within! 😋

If you’re interested in more recipes with sorghum grain try our Harvest Style Pot Pie! You won’t be disappointed  – this is one of our favourite recipes of 2017!



Recipe Preparation

  • 1/Cook 1 cup dry chickpeas as directed  (2 cups cooked chickpeas required)
  • 2/Cook 1 cup sorghum grain as directed  (See recipe notes below)
  • 3/Prepare 3 flax eggs (See recipe notes below)
  • 4/Prepare one batch of Loaf Glaze (Recipe below)
  • 5/Line a loaf pan with parchment paper (Tip: Allow extra paper to hang over the 2 sides of the pan for easy removal)
  • 6/Preheat oven to 375F/190C

Ingredients: Loaf Glaze

  • 1 garlic clove, peeled (10g)
  • 1 Tbsp coconut oil, room temperature
  • 1/2 cup ketchup  (145g)
  • 1 tsp cumin powder
  • 2 Tbsp tamari sauce (30g)
  • 1 tsp brown sugar

Ingredients: Chickpea-Sorghum Grain Loaf

  • 3 garlic cloves, peeled (20g)
  • 1 onion, halved (125g)
  • 2 celery stalks, coarsely chopped (160g)
  • 2 carrots, coarsely chopped (230g)
  • 2 Tbsp olive oil (or alternative oil such as grapeseed oil)
  • Pinch of Himalayan pink salt
  • Fresh cilantro (5g)
  • 1 tsp cumin powder
  • 1/2 tsp dill weed, dry
  • 2 Tbsp tamari sauce
  • 1/8 cup + 1 tbsp ketchup
  • 1 tsp worcestershire sauce
  • 3 flax eggs (50g)
  • 2 cups cooked chickpeas (365g)
  • 1 cup cooked sorghum grain (170g) (Note: Reserve 1/2 cup for grinding. See Step 4 note below)
  • 1/4 cup rolled oats
  • 1/4 cup panko
  • Himalayan pink salt

Instructions: Loaf Glaze

  • 1/Add garlic to your Thermomix mixing bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the bowl to collect the minced garlic at the base of the bowl.
  • 2/Add remaining ingredients to the TM bowl. Cook 3 min/100C/Speed 1.

Instructions: Chickpea-Sorghum Grain Loaf

  • 1/Add garlic, onion, celery stalk and carrot to your Thermomix mixing bowl. Chop 8 sec/Speed 7. Using a spatula, scrape down the sides of the mixing bowl.
  • 2/Add oil and a pinch of salt to the TM bowl. Sauté 3 min/100C/Speed 1. Once again, scrape down the sides of the mixing bowl.
  • 3/Add cilantro, cumin powder, dill weed, 1 Tbsp tamari sauce, 1/8 cup ketchup, worcestershire sauce and flax eggs to the TM bowl.Mix 7 sec/Speed 3 to combine thoroughly. Transfer mixture to a large mixing/prep bowl. Set aside.
  • 4/Add 2 cups cooked chickpeas and ½ cup cooked sorghum grain to the Thermomix mixing bowl. Grind 10 sec/Speed 4. The chickpeas and grain should now have a mashed/rugged texture (Tip: Don’t over-process the mixture to a fine/smooth consistency) Transfer the mash to the large mixing/prep bowl containing the vegetable-spice mixture (see Step 3).
  • 5/Add reserved tamari sauce (1 Tbsp), reserved ketchup (1 Tbsp), reserved sorghum grain (1/2 cup), rolled oats, panko and pinch of salt to the prep bowl. Stir gently to combine.
  • 6/Taste test the loaf mixture. Adjust seasonings to your liking. Bake at 375F for 30 mins. Spread the glaze over the top of the loaf. Bake for an additional 20-25 mins or until the loaf has set and/or the edges are golden.

Recipe Notes

*To prepare 3 flax eggs: whisk together 3 Tbsp ground flaxseed and 1/3 cup water in a small bowl. Let the mixture sit in the refrigerator for 10-15 mins. This is an excellent egg replacer and acts as a binding agent.

*As a general guideline: when cooking dry grains/beans 1 cup dry = 2 cups cooked

*Sorghum grain requires soaking in water overnight (8-10 hours) so if you plan to use this grain plan accordingly. The general rule of thumb is 1 cup raw sorghum grain requires 3 cups of water) The grain is cooked by boiling or steaming in the same water it’s soaked in for 15-30 minutes.


Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc).










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About Meagan Lamontagne