Preheat the oven to 350°F (180°C).

Put the chopped carrot, onion, and garlic in a pot with a half cup of water (120 ml). Cook over medium heat for about 5-7 mins or until tender.

Meanwhile, put 3/4 of the chickpeas into a food processor and pulse until roughly chopped. You can also mash them with a fork or potato masher. This will help hold the meatloaf together.

In a large bowl, combine all the chickpeas, cooked veggies, and all the other ingredients. Stir everything well with a spoon until well mixed.

Line a loaf pan with parchment paper so it sticks out over the long edges of the pan. This will allow you to lift the loaf out once done. My loaf pan is wider on top and measures about 23 x 12 cm/ 9" x 5" on the top and 20 x 9 cm/ 8" x 3.5" at the bottom.

Firmly press the chickpea mixture into the pan using the back of a spoon.

Bake for about 35 mins. Take it out of the oven and evenly spread the glaze on top. Return to the oven and bake for another 10 mins.

Remove from oven and let cool in the pan for at least 10 mins before slicing. The longer it sits, the firmer it gets. If you slice it too soon, it may be a little moist. Enjoy!