Sophie's chickpea and sundried tomato loaf

Name: Sophie's chickpea and sundried tomato loaf
Total time: 10800 s
Cuisine: American
Ingredients: 1 large can of chickpeas (about 250g drained weight); 60 grams sundried tomatoes, chopped; 300 grams plain flour; 150 ml warm water; 10 ml lemon juice; 30 grams grated cheese (optional); 1 sachet fast action yeast (7g); 1 tsp garlic powder; 2 tsp dried chopped rosemary

justanothersoph @cook_3465110

I adapted this recipe from the A Girl Called Jack cookbook. If you haven't read any of Jack Monroe's recipes, you should!

justanothersoph @cook_3465110

I adapted this recipe from the A Girl Called Jack cookbook. If you haven't read any of Jack Monroe's recipes, you should!

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Ingredients

3 hours

1 largecan of chickpeas (about 250g drained weight)
60 gramssundried tomatoes, chopped
300 gramsplain flour
150 mlwarm water
10 mllemon juice
30 gramsgrated cheese (optional)
1sachet fast action yeast (7g)
1 tspgarlic powder
2 tspdried chopped rosemary

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Steps

3 hours

1

Drain and rinse your chickpeas.
2

Remove the shells - it takes a while but it's the best way to have them.
3

Pat your chickpeas dry, and add your dry ingredients. Mix.
4

In a jug, mix the lemon juice and water.
5

Add half of your water to the chickpea mixture and mix. Continue adding water gradually until you have a sticky dough.
6

Flour a work top, and knead for around 10 minutes.
7

Cover and leave for at least 2 hours. I left mine for 3.
8

Knock back the dough, shape, and place in a loaf tin. Leave for half an hour.
9

While the loaf proved, preheat the oven to 220°C.
10

Cook for approximately half an hour, our until golden brown. If you're adding a cheese topping, add it half way through.
11

Serve and enjoy! This will keep for a few days wrapped in cling film.