Sieve flour and gluten together and keep aside.

Combine sugar, yeast and water and add to the flour-gluten mix. Add in the salt and mix until well combined.

Stir in the margarine and whey water until smooth.

Cook the chickpeas with salt, pepper and Garam masala. Once done, add it to the dough and knead until gluten is formed. Keep it aside for 10 minutes.

Deflate the dough and place it in a bread mould and let it proof for an hour.

Bake it at 180 degrees for 25 minutes.