Chickpea Bread

CHICKPEA BREAD also known as GARBANZO BEAN BREAD. It's a high-protein, gluten-free, budget-friendly bread recipe that is free of nuts, flour, and eggs. One slice of this bread contains 6 to 8g of protein and it’s perfect for sandwiches, soak up soup or a simple avocado on toast.

Ingredients:

300g dry chickpeas

26g ground flax seed + 100ml water

1 1/2 tsp plus a pinch cumin powder

1 tsp plus a pinch coarse sea salt

1 1/4 tsp baking powder

1/2 tsp baking soda

1 1/4 tsp apple cider vinegar

85ml water

1 tbsp whole cumin seeds, for garnish

Directions:

For Chickpea Bread Loaf:

1. Sort and soak 300g of dried chickpeas overnight so that by the next day, they are plump and easy to be churned in your food processor.

2. Drain the chickpeas, rinse if necessary, then set aside.

3. Mix together ground flax seed and water until well combined them set aside.

4. Unfortunately, this recipe will not work with canned chickpeas as they are too soft and lacking in structure that this bread needs.

5. Assemble your food processor and load in the drained chickpeas and season with cumin powder, sea salt, baking soda, baking powder, apple cider vinegar and the flax gel.

6. Blitz this mixture on high speed, then add in water and continue blitzing until it is as smooth as possible which will take about 5 to 10 minutes depending on your food processor. Push down any coarse bits during the grinding process to make sure everything is well incorporated.

7. Once the mixture is well combined and grounded, scoop the mixture into a parchment-lined loaf tin and level it with a spatula.

8. Garnish with whole cumin seeds and bake at 350˚F for 45 minutes.

9. Once done baking, transfer the bread to a cooling rack and allow it to cool for about 15 minutes before slicing it.

10. Here are 5 sandwich ideas to make with this chickpea bread.

For Chickpea Burger Buns:

Here’s the RECIPE VIDEO

1. Divide the mixture into 4 portions. Scoop each portion onto a parchment-lined baking sheet and use a spatula to shape into a round bun shape.

2. Garnish with whole cumin seeds and sesame seeds then bake at 350˚F for 30 minutes.

3. Once done baking, transfer the buns to a cooling rack and cool for about 10 to 15 minutes before slicing it to make a burger of your choice.

Notes:

• This chickpea bread loaf offers about 8 to 10 bread slices depending on how thick your slices are and you get about 6 to 8g of protein per slice if you are into counting macros which is a winner in my opinion considering that this bread is completely plant-based and protein dense.

• This bread tastes pretty earthy. It’s slightly moist with a nice crumb texture to help it stay packed when taking a bite of it.

• If you make this bread the first time and feel that if it too crumbly for your liking, add more water - say 10 mls more. Otherwise if you find it to wet, reduce the amount of water that the recipe calls for.