Chickpea Tomato Rosemary Loaf

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

Total Time: 2 hours, 50 minutes

Serving Size: 8

Calories per serving: 159,56

Fat per serving: 0,93g 1%

Saturated fat per serving: 0,11g <1%

Carbs per serving: 32,89g 11%

Protein per serving: 5,58g 11%

Fiber per serving: 3,86g 15%

Sugar per serving: 1,41g

Sodium per serving: 240,69mg 10%

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the flour, yeast, finely grated lemon zest, chopped rosemary, tomato, to the chickpeas, and stir together.
  3. 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.
  4. Add as much of the remaining liquid as you need until a soft, sticky dough is formed.
  5. Flour your work surface, then tip the dough out and knead and stretch it for 10 minutes.
  6. Pummel the dough, pound it, mush your knuckles into it.
  7. Place the dough back into your mixing bowl, cover with a clean tea towel or cling film and leave to rise for 2 hours.
  8. Preheat the oven to 440F.
  9. 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.
  10. Place the tin into the oven and bake for 30 minutes until the bread is risen and golden.
  11. Allow to cool on a wire rack. Slice and serve hot or cold.
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