Since giving up bread I’ve enjoyed finding alternatives to eat. In the past I would never have thought chickpeas would make a delicious alternative to a loaf. The humble chickpea has rudely awoken my tastes buds to a whole new experience. Plus adding flavours like garlic and herbs took this alternative bread to a whole new level. I love it and of course, I had to share the recipe with you.
What are your favourite breads to eat? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- High sided baking tray or loaf tin
- Grease proof paper
- Baking tray
- Large mixing bowl
- Stirring spoon
- Teaspoon
- Tablespoon
- Sharp knife
- Chopping board
Ingredients
- Chickpea flour x 200g
- Bicarbonate of soda x 1 tsp
- Water x 200mls
- Apple cider vinegar x 1 tbsp
- Garlic x 1 bulb
- Olive oil x 2 tbsp plus extra to grease the tray or loaf tin.
- Salt x 1 – 2 pinches
- Rosemary x 1 – 2 large sprigs
- Salt and pepper to taste
Method
- Cut the grease proof paper to the appropriate size of your tin.
- Scrunch the paper and set to one side.
- Add a little oil to the base of the high sided tin or loaf tin and spread it around the base and the sides of the tin.
- Spread the grease proof paper across the base of the tin and around the sides.
- Then pour a more oil on top and spread it all over repeat the process as on the bottom.
- Set to one side.
- Preheat the oven to 180°C or gas mark 5.
- Pour the flour into a large mixing bowl.
- Mix the bicarbonate of soda into the flour.
- When they are well mixed together add in the water.
- Next add in the apple cider vinegar and one tablespoon of oil.
- Mix again and set to one side.
- Cut the top from the garlic and spread the oil over the top.
- Sprinkle over the salt and rub into the garlic tops.
- When the over is preheated put the garlic cut side down onto the baking tray.
- Place the tray into the oven and cook for 25 – 30 minutes.
- Remove from the oven and leave to cool.
- Once the garlic has cooled squeeze from the skins and mash in a small bowl with the fork.
- Put the garlic into the batter and mix together.
- To remove the leaves from the rosemary hold at the top and pull downwards.
- Chop the leaves of the rosemary and put these into the batter mix.
- Add salt and pepper to taste.
- Mix these ingredients again.
- Grab the pre-lined baking tray and pour the batter in.
- Spread as evenly as possible across the base of the tin.
- Place the tin into the oven and bake for 25 – 30 minutes or until the bread is golden brown.
- Once the bread is golden remove from the oven and leave to cool.
- Than serve and enjoy.
Garlic and Rosemary Chickpea Bread was so tasty. If was easy to prepare and cook. Although it was slightly time consuming. Plus it’s a bread that will need to be eaten on the day. The next day I found it had a chewier texture. It could be made and frozen but personally I think this is best eaten straight from baking. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 