Cut the red pepper in half, remove the stem and seeds, and put on a baking sheet face up in the oven at 350F. Let that roast for 20 minutes while you prep the other ingredients.

Toast the almonds lightly in a pan on medium heat, then let them cool and grind them in a small food processor or coffee grinder until they’re coarse. You can use ground almonds instead if you prefer.

Put the chickpeas in the food processor, along with the red peppers and everything else except the rolled oats. Pulse until things are thoroughly combined, then add the oats and pulse until they just work into the mix.

Put the mixture into 2 loaf pans (or one brownie pan), and put in the oven at 350F for 30 minutes or so. If you want to serve and slice on a platter, line the loaf pan with parchment paper to make sure you can get it out easily.

Once the loaf is done, take it out of the oven, and let it cool for 10 minutes or so before taking it out of the pan and slicing.