Ingredients
With just three ingredients, each one plays a key role in the final loaf:
- 2 cups cooked chickpeas, drained and rinsed – The base and structure of the bread. Canned chickpeas work well here, provided they’re drained and rinsed thoroughly to remove excess moisture and sodium.
- 4 large eggs – Provide binding, richness, and structure, helping the loaf hold its shape and slice cleanly.
- 1½ teaspoons baking powder – The leavening agent responsible for lift, keeping the bread from turning out dense or flat.
Instructions
Drain and rinse the chickpeas thoroughly. Let them drain well to remove as much excess moisture as possible. If using freshly cooked chickpeas, allow them to cool slightly before blending.
Add the chickpeas and eggs to a high-speed blender or food processor. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is very smooth and creamy with no visible chickpea pieces.
Add the baking powder to the blended mixture and blend for another 10–15 seconds, just until fully incorporated. Avoid overmixing at this stage.
Preheat the oven to 375°F (190°C). Lightly grease an 8½ x 4½-inch loaf pan or line it with parchment paper for easy removal.
Pour the chickpea batter into the prepared pan and smooth the surface with a spatula. Bake for 40–50 minutes, or until the loaf is firm, lightly golden, and a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing for the best texture and cleanest cuts.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
Nutrition
- Serving Size: 8–10 slices