No Turkey Roast

Ingredients

2 spoons olive oil
1 red onion
6 cloves garlic
1 can chickpeas, rinsed and drained
1 cup cooked Arborio brown rice (another kind of short grain rice works too)
1 tomato (chopped) 4 tbsp. tomato pesto
1/2 cup breadcrumbs (GF options available)
100ml cup vegetable broth
1 tsp sea salt
1/3 cup basil leafs

Method

Cook the rice as per packaging instructions Preheat the oven to 180 °C. Brush a small bread tin with olive oil.
In the meantime, heat oil over medium heat in a large skillet and sauté onion. Stir in garlic and let cook 1 minute or so until golden. Transfer to a large bowl with chickpeas, rice, tomato, pesto, breadcrumbs, vegetable broth, salt and basil. Mix and mash the mixture with a large spoon until the mixture holds together. Adjust seasoning to taste.
Transfer the mixture into the tin and pack it down firmly using the back of a large spoon.( It is important to pack it firmly so that it holds together while baking.)
Bake for 30 minutes, covered in foil, then remove foil, and bake for an additional 20 minutes. Remove from oven and let rest for 10 minutes before serving.