Place all of the ingredients in a food processor and blend.
400 g chickpeas, 1 red pepper, 1 green pepper, 100 g sweetcorn, 1 small bowlful cold roasted vegetables, 4 fresh basil leaves, 2 tbsp tomato puree, 2 tsp Worcester sauce, 2 tsp balsamic vinegar, salt and pepper, ½ tsp oregano
Transfer to a lined loaf tin and bake at 170℃ / 340℉ for 45 minutes.
Allow to cool slightly and then serve.
Video
Notes
The chickpea meatloaf will be quite soft after baking. If you leave it to stand it will firm up. You can also store in the fridge and reheat the next day.