Rosemary and Sea Salt Chickpea Bread
Ingredients
300g dried chickpeas
6 tablespoons or 45g psyllium husk flakes (I got mine from Grapetree, but they are available online)
25ml extra virgin olive oil
1.5 teaspoons sea salt
2 rounded teaspoons dried rosemary
45ml apple cider vinegar or lemon juice
3 teaspoons bicarbonate of soda
225ml-275ml water – start at the lower end.
To Top: Dried or fresh rosemary, sea salt flakes ( I used Maldon)
Method
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Place the dried chickpeas in a large bowl, cover with plenty of water and leave to soak overnight for 9 to 10 hours. They should roughly double in weight, so 300g becomes around 600g.
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The next day, preheat the oven to 200°C fan. Drain the chickpeas well and add them to a food processor along with the remaining ingredients. Blend on high speed until the mixture forms a soft dough and the chickpeas are fully broken down.
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Add the water gradually, using as little as possible. The exact amount will vary depending on soaking time and how well the chickpeas have been drained. The mixture should come together into a thick, slightly sticky dough.
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Transfer the dough onto a lined baking tray and shape into a loaf using your hands. Aim for an even thickness to ensure it cooks evenly. Sprinkle with a little extra sea salt and dried rosemary.
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Bake for 60 minutes until firm and golden. Allow to cool completely before slicing.
Makes approximately 12 slices.
