Chickpea Bread

Name: Chickpea Bread
Yield: 20cm Square Tin
Cuisine: British
Ingredients: 1 cup Dry Chickpeas *soaked in water overnight, drained; 2 Eggs; 1 cup Butter Milk OR Milk; 1/4 cup Olive Oil; 1 teaspoon Salt; 50 g Parmesan *shredded OR grated; 1 tablespoon Rosemary Leaves *finely chopped; 1 cup Self-Raising Flour OR Plain Flour; 1 teaspoon Baking Powder *add extra 1 teaspoon if Plain Flour is used

Hiroko Liston @hirokoliston

Melbourne, Australia

I had some leftover Buttermilk that I wanted to use up. I decided to bake Cornbread, but I used raw Chickpeas instead of Cornmeal. The result was so good and now I want to share with everyone how I made it.

Hiroko Liston @hirokoliston

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Ingredients

20cm Square Tin

1 cupDry Chickpeas *soaked in water overnight, drained
2Eggs
1 cupButter Milk OR Milk
1/4 cupOlive Oil
1 teaspoonSalt
50 gParmesan *shredded OR grated
1 tablespoonRosemary Leaves *finely chopped
1 cupSelf-Raising Flour OR Plain Flour
1 teaspoonBaking Powder *add extra 1 teaspoon if Plain Flour is used

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Steps

1

Preheat oven to 200C. Line the base and sides of a cake tin with baking paper.
2

Place soaked and drained raw Chickpeas in a food processor or blender that is powerful enough to process Chickpeas.
3

Place Eggs, Butter Milk (OR Milk), Olive Oil and Salt as well, and process until finely chopped and well combined. Transfer to a bowl. *Note: If you use a food processor, you could add coarsely chopped Parmesan as well.
4

Add Parmesan, Rosemary, Flour and Baking Powder, and mix well until well combined. Pour into the prepared tin, and smooth the surface.
5

Bake for 30 minutes or until cooked through. Enjoy it straight away.