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. Below is a video and recipe for 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 