Chickpea Bread

Print Recipe

No ratings yet

A fluffy, gluten-free bread made from chickpeas.

Prep Time20

Cook Time45

Total Time1 5

Course: Bread

Cuisine: American

Keyword: Chickpea Bread

Servings:

Ingredients

2 cans 15 oz each chickpeas, drained and rinsed (about 3 cups or 500 g)
2 large eggs
½ cup skim milk 120 ml
1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
2 ¼ teaspoons active dry yeast 1 packet or 7 g
½ teaspoon salt
1 teaspoon olive oil for greasing the pan

Instructions

Drain and rinse the chickpeas thoroughly. This removes excess sodium and helps achieve a smoother texture in the final bread.
Blend wet ingredients: In a high-powered blender or food processor, combine the drained chickpeas, eggs, and milk. Blend on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and no whole chickpeas remain.
Season the dough: Transfer the chickpea mixture to a large mixing bowl. Add the chopped rosemary and salt, stirring to combine.
Activate the yeast: In a small bowl, mix the yeast with 1/4 cup of warm water (about 110°F or 43°C). Let it sit for 5 minutes until it becomes frothy, indicating that the yeast is active.
Fold in the yeast: Gently fold the activated yeast mixture into the chickpea batter using a spatula.
Proof: Cover the bowl with a damp cloth and let the batter rest in a warm, draft-free place for 30 minutes. The mixture should rise slightly and become a bit bubbly.
Preheat: While the batter is resting, preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan with the teaspoon of olive oil.
Mold the loaf: After the resting period, give the batter a gentle stir and pour it into the prepared loaf pan.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool: Remove the bread from the oven and let it cool in the pan for 30 minutes. Then, carefully remove it from the pan and allow it to cool completely on a wire rack before slicing.
Slice and serve: Once cooled, slice the bread into 8 even pieces. The texture will be denser than traditional wheat bread, but it should have a moist crumb and a slightly nutty flavor from the chickpeas.

Notes

1 WW point per slice.

Nutrition