A healthy, satisfying, and easy-to-make chickpea bread, without kneading, rising, or flour.
Ingredients
- 1 cup dry chickpeas (approx. 180-200g) – soak overnight
- 1/3 cup (80 ml) water
- 1/4 cup (approx. 20g) psyllium husk
- 1/3 cup chickpea flour
- 1 tablespoon olive oil
- 1/2 tablespoon vinegar (or lemon juice)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional toppings: sesame seeds, sunflower seeds, nigella seeds
Instructions
- Soak the dry chickpeas in a large bowl with plenty of water overnight (at least 12 hours). Rinse and drain well.
- Preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- Place the soaked chickpeas, water, vinegar, and salt in a food processor and blend until smooth.
- Add the psyllium husk, chickpea flour, olive oil, and baking soda and process until the mixture becomes dough-like and sticky.
- With wet hands, transfer the dough to the baking sheet and shape it into a loaf. You can score it and sprinkle with toppings.
- Bake in the oven for about 50 to 60 minutes, until the bread is golden brown and firm to the touch.
- Remove from the oven and let the bread cool completely before slicing.
Tips
It is important to use soaked, not cooked, chickpeas. Also, it is crucial to let the bread cool completely before slicing, otherwise it will be sticky on the inside.
