Ingredients
The full ingredient list is short:
- 1 can (15 oz / 425 g) chickpeas, drained and thoroughly rinsed
- 3 large eggs
- 1 teaspoon baking powder
You will also want a little oil, butter, or parchment paper to prepare the loaf pan. A tiny pinch of salt is a common optional addition if you like your bread more seasoned, though it is not required for the base recipe.
Ingredient Notes
Canned chickpeas. Use a standard 15 oz (425 g) can. Drain them completely, then rinse them under cool running water. Rinsing removes the briny canning liquid, which can add an overly salty or metallic flavor, and it helps reduce excess moisture. After rinsing, let the chickpeas sit in the strainer for a few minutes so they drain well. If you prefer a lower-sodium option, look for cans labeled no salt added.
Large eggs. Eggs provide structure, richness, and protein. Use large eggs at room temperature if possible, since they blend more evenly into the chickpeas. If you only have medium or extra-large eggs, the recipe will usually still work, but large eggs give the most consistent result.
Baking powder. One teaspoon provides the lift. Make sure your baking powder is fresh. Old baking powder loses strength and can leave you with a denser loaf. A simple freshness test is to stir a little into hot water; if it fizzes actively, it is good to go.
Instructions
The full process takes about 10 minutes of hands-on time. Here is exactly how to do it.
Preheat your oven to 350°F (175°C). Open the can of chickpeas, drain them, and rinse them thoroughly under cool running water. Let them drain well in a strainer so that as little excess liquid as possible makes it into the blender. This matters more than it seems, because too much water can leave the center of the loaf wet.
Add the drained chickpeas, the three eggs, and the baking powder to a blender or food processor. Blend until the mixture is as smooth as you can get it. Stop and scrape down the sides once or twice so that no chunks hide near the edges. The finished batter should be thick but pourable, with no visible pieces of chickpea.
A smooth batter is the secret to an even crumb and a loaf that is easy to slice. If you are using a food processor and see small bits, keep blending, scraping, and blending again.
Lightly grease an 8 x 4-inch loaf pan, or line it with parchment paper. Parchment makes lifting the loaf out much easier, so it is a good idea even if you also grease the pan. Pour in the batter and spread it evenly with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles.
Bake in the preheated oven for 35 to 45 minutes. The loaf is done when the top is golden brown, the center feels firm, and a toothpick inserted into the middle comes out without any wet batter on it. Ovens vary, so if the center still looks undercooked, continue baking for a few more minutes and check again.
Remove the pan from the oven and let the loaf rest in the pan for 10 to 15 minutes. Then carefully transfer it to a wire rack and let it cool completely before slicing. This step is important. Chickpea bread is naturally moist, and cooling allows the interior to firm up so that you get neat, clean slices instead of a crumbly or gummy middle.
Use a sharp knife to slice the cooled loaf into 6 to 8 slices. Eat it as is, or lightly toast the slices for a firmer texture and a crisp edge. Then add your favorite toppings or sandwich fillings.