Chickpeas support weight loss with nutrition and fiber. They are also a very good source of folate and copper as well as a good source of dietary fiber, phosphorus, protein, iron and zinc.
Chickpea Tomato Rosemary Loaf
- 1 can (15 oz) chickpeas
- 1 1/2 cup white flour, plus a little extra for kneading
- 1 sachet of fast acting dried yeast (or chickpeas yeast)
- 1-2 Tbsp chopped fresh rosemary
- 1/2 zest and juice of half a lemon
- 1 large tomato, chopped into small chunks
- Drain the chickpeas, thoroughly rinse them, and mash with a potato masher to loosen the skins. If you want a smopoth bread you should remove the chickpeas skin.
- Add the flour, yeast, finely grated lemon zest, chopped rosemary, tomato, to the chickpeas, and stir together.
- Squeeze the lemon juice and add lukewarm water to make up to 160ml of liquid. Make a well in the middle of the chickpea and flour mixture, and pour in half of the liquid, mixing together.
- Add as much of the remaining liquid as you need until a soft, sticky dough is formed.
- Flour your work surface, then tip the dough out and knead and stretch it for 10 minutes.
- Pummel the dough, pound it, mush your knuckles into it.
- Place the dough back into your mixing bowl, cover with a clean tea towel or cling film and leave to rise for 2 hours.
- Preheat the oven to 440F.
- Knock back the risen dough into a rugby ball shape, and pop it into a lightly greased loaf tin, then cover and leave to prove for half an hour.
- Place the tin into the oven and bake for 30 minutes until the bread is risen and golden.
- Allow to cool on a wire rack. Slice and serve hot or cold.