• To make the chickpea loaf, place the chickpeas in a large bowl and mash them with a potato masher, leaving only a few chunks.
• Combine the almonds, flaxseed and oats in a food processor and pulse a few times until the ingredients resemble a flour like consistency.
• Add the almond mixture to the chickpeas. Add the chestnuts, thyme, nutmeg, vinegar, salt and black pepper. Combine.
• Heat olive oil (or water) in large saucepan over medium heat. Add the onion and celery and sauté for 3 minutes until translucent. Add the carrot, mushrooms, broth and garlic and cook for 6 - 8 minutes, until vegetables are soft. Add the vegetables to the chickpeas and combine.
• Preheat oven to 350 degrees, line a 9x5 inch loaf pan with parchment paper. Spoon the chickpea mixture into the loaf pan and press down evenly with a spoon. Set chickpea loaf aside.
• Make Glaze. Top loaf with small portion of glaze.
• Bake for 60 minutes. Let the loaf rest for 10 minutes before removing from pan and slicing.

Balsamic Glaze

• Combine vinegar and cornstarch in small saucepan and mix well. Add the broth, tomato passata and syrup (or molasses) and bring the mixture to a boil over medium heat. Let the glaze simmer for 3 - 4 minutes until it has thickened, then take saucepan off of the heat. Brush loaf with glaze, reserving the remaining for serving.