Ingredients
Here is everything required for one small loaf:
- 2 cups (about 330–340 g) cooked chickpeas, drained and rinsed
- 3 large eggs
- 1 teaspoon baking powder
You will also need parchment paper to line your pan.
Equipment
- A food processor or blender
- A small loaf pan, approximately 8 × 4 inches (20 × 10 cm)
- Parchment paper
- A spatula
- A wire cooling rack
- A sharp serrated knife for slicing
Ingredient Notes
Chickpeas: Canned chickpeas work well, as long as you drain and rinse them thoroughly. If you cook dried chickpeas at home, make sure they are fully tender before blending, since firm chickpeas will leave a grainy texture. Whichever you use, let them drain well so extra moisture does not make the batter too wet.
Eggs: Large eggs at room temperature blend more easily with the chickpeas and help the batter combine evenly. If you forget to take them out ahead of time, place them in a bowl of warm water for a few minutes.
Baking powder: Do not skip it. It gives the loaf a little lift and keeps it from becoming too heavy. Check that your baking powder is fresh, since old baking powder loses its power.
Instructions
Preheat your oven to 180°C (350°F). Line a small loaf pan, approximately 8 × 4 inches (20 × 10 cm), with parchment paper. Leaving a little overhang on the sides makes it easy to lift the loaf out later.
Drain and rinse the cooked chickpeas thoroughly, then let the excess water drain away. Transfer them to a food processor or blender and blend until mostly smooth. Scrape down the sides as needed so the mixture processes evenly.
Add the three eggs to the blended chickpeas and blend again until the mixture becomes smooth and creamy.
The batter should be thick but pourable. Check that there are no large chickpea pieces remaining, because a smoother mixture helps the loaf hold together better.
Add the baking powder and pulse briefly until it is evenly distributed throughout the batter. Avoid overmixing once the baking powder has been added. The batter should look uniform and slightly airy.
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly into the corners and smooth the top. Tap the pan gently on the counter to release any large air pockets. Place the pan on the center rack of the preheated oven.
Bake for approximately 40–50 minutes, or until the loaf feels firm and the center is cooked through. Insert a toothpick into the middle. It should come out without wet batter. If the center still looks undercooked, continue baking in 5-minute increments.
Because chickpeas contain moisture, the bread may remain slightly moist inside, but it should not be wet or gummy.
Remove the loaf from the oven and let it rest in the pan for 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing with a sharp serrated knife.
This cooling time matters. The loaf is delicate while hot, and it firms up as it cools, which gives you cleaner slices.