Ingredients
Scale
- 1 can chickpeas, 15 oz, drained and rinsed
- 3 large eggs
- 1½ teaspoons baking powder
Instructions
- Heat the oven to 350°F. Line an 8 × 4-inch loaf pan with parchment.
- Drain and rinse the chickpeas, then pat away excess surface moisture.
- Blend chickpeas, eggs, and baking powder until very smooth, stopping to scrape as needed.
- Transfer to the pan, smooth the surface, and tap gently to release large air pockets.
- Bake for 35–45 minutes, or until the center is set and a toothpick comes out without wet batter.
- Rest in the pan for 10–15 minutes, then transfer carefully to a rack.
- Cool completely before slicing into eight pieces. Toast lightly if desired.
- Prep Time: 10 minutes
- Cook Time: Bake: 35–45 minutes Cool: Approximately 45–60 minutes