Chickpea Bread: No Kneading, No Rising

This wholesome, satisfying chickpea bread is easy to make—no kneading, rising, or wheat flour required.

Ingredients

• 180–200 g (about 1 cup) dried chickpeas, soaked overnight
• 80 ml (1/3 cup) water
• About 20 g (1/4 cup) psyllium husk
• 1/3 cup chickpea flour
• 1 tablespoon olive oil
• 1/2 tablespoon vinegar (or lemon juice)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional toppings: sesame seeds, sunflower seeds, nigella seeds

Instructions

1. Place the dried chickpeas in a large bowl with plenty of water and soak overnight (at least 12 hours). Rinse and drain well.
2. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
3. Add the soaked chickpeas, water, vinegar, and salt to a food processor and blend into a smooth puree.
4. Add the psyllium husk, chickpea flour, olive oil, and baking soda. Process until the mixture forms a sticky dough.
5. With wet hands, transfer the dough to the prepared baking sheet and shape it into a loaf. If you'd like, score the top and sprinkle with toppings.
6. Bake for about 50 to 60 minutes, until the bread is browned and firm to the touch.
7. Remove from the oven and let the bread cool completely before slicing.

Tips

Use soaked chickpeas, not cooked ones. And don't rush that first slice: the bread needs to cool completely, or it'll be gummy inside.