Chickpeas, also known as garbanzo beans have many nutritional benefits. They are very high in fibre, between 65-75% of the fiber found in chickpeas is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine. Chickpeas also contain zinc, folate and protein which is why they are a great animal protein substitute. As I am not able to eat grains for the next two and a half weeks I wanted to find a suitable food that had the same texture as bread, was simple and easy to make and a good base for my guacamole, salsa or pesto. I have eaten chickpea bread before but never made it and after looking online discovered how easy it was.
Ideally it is best to prep the bread in the morning for baking in the afternoon/evening. I started the process at 11:00am and baked the bread at 5:00pm.
If you are wondering where you can purchase chickpea flour from Auckland people you can find it here and here, Wellington people here and Australian people here. Its other name is Besan flour, so have a look in your local supermarket as some do sell the flour.
2 1/2 cups of chickpea flour 3 1/2 cups of water 1/4 cup extra virgin olive oil himalayan salt and pepper to taste optional: 1/2 cup parmesan cheese, grated.
- Pour the chickpea flour into a mixing bowl. Add water slowly, whisking at the same time to avoid the flour from going lumpy. Mix until smooth. Add himalayan salt and pepper to the mixture, just enough to season.
- Let the mixture sit in the bowl for 3 - 6 hours, cover with a tea towel and leave on the kitchen bench.
- When ready to bake pre heat the oven to 175 degrees celcius, fan bake.
- Skim off any froth or bubbles that have formed on the surface of the mixture with a slotted spoon.
- Prepare the tray you are going to bake the bread in by pouring the olive oil onto the base. The tray I used to cook the bread was 33cm L x 23cm W. You want the layer of mixture to be about 1cm deep.
- Place in the oven and bake for 25 - 30 minutes. You will see the bread will go quite crispy on top.
Serve hot when just out of the oven or let bread cool and keep in the fridge for lunches. I served mine with guacamole and fresh herbs, and for the cheese lovers sprinkle 1/4 cup of parmesan over the bread when it is fresh out of the oven.