Garbanzo Roast with Sherry Sauce
Elevate your vegetarian dinner game with this Garbanzo Roast with Sherry Sauce, a hearty and flavorful dish that balances wholesome ingredients with gourmet flair. This satisfying bake combines the nutty richness of mashed chickpeas, savory Parmesan, and aromatic garlic, all bound with breadcrumbs and herbs for a perfectly structured loaf. The star of the dish, however, is the velvety sherry sauce—made with a buttery roux, dry sherry, and optional cream for added indulgence—that takes this meal to the next level. Perfect for family dinners or holiday feasts, this stunning vegetarian centerpiece pairs beautifully with roasted vegetables or a crisp side salad. With straightforward prep and irresistible flavors, this recipe is destined to become a new favorite.
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Recipe Information
Ingredients
- 2 cups canned garbanzo beans (chickpeas), drained and rinsed
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1.5 cups vegetable broth
- 0.25 cup dry sherry
- 2 tablespoons cream (optional, for richer sauce)
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan and set it aside.
In a large mixing bowl, mash the garbanzo beans with a fork or potato masher until they are mostly smooth but still slightly chunky.
Stir in the breadcrumbs, Parmesan cheese, chopped onion, minced garlic, 2 tablespoons of olive oil, beaten eggs, parsley, thyme, cumin, salt, and black pepper. Mix until fully combined.
Spoon the mixture into the greased loaf pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until the top is golden brown and the loaf is firm to the touch. Remove from the oven and let it cool slightly before slicing.
While the roast is baking, prepare the sherry sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour to create a roux, cooking for 1-2 minutes until bubbly and lightly golden.
Gradually add the vegetable broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.
Stir in the dry sherry and let the sauce cook for 2-3 minutes to meld the flavors.
For a richer sauce, whisk in the cream at this stage. Season the sauce with a pinch of salt and pepper, to taste.
Slice the garbanzo roast and serve it warm, generously drizzled with the sherry sauce. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 33.0 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 883 mg | 68% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
