Ingredients
Here is what goes into one loaf:
- 1½ cups (250 g) cooked chickpeas, drained and rinsed
- 1 cup (170 g) uncooked quinoa
- 1½ cups (360 ml) water, plus more for soaking
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
A Closer Look at the Key Ingredients
Chickpeas. Chickpeas (also called garbanzo beans) form the base of the bread. Blended, they become creamy and thick, giving the loaf its moist, tender interior. Canned chickpeas are the most convenient option, but freshly cooked chickpeas work just as well as long as they are completely tender and cooled. Whichever you choose, drain them very well so the batter doesn’t turn watery.
Quinoa. Quinoa adds a slightly nutty flavor and a wholesome, seedy texture. When soaked and blended, it helps create structure in the loaf. Always rinse quinoa before using it. Its natural coating can taste bitter, and a good rinse removes it.
Eggs. The eggs act as the binder, holding the batter together and helping the loaf rise and set. They are essential in this recipe, so this version is not vegan.
Olive oil. Olive oil adds moisture and richness and helps the bread bake into a soft crumb rather than a dry one.
Baking powder. This is the leavening agent. It gives the loaf a little lift so it isn’t overly dense.
Salt. Salt brings out the natural flavor of the chickpeas and quinoa. Without it, the bread can taste flat.
Instructions
Prep time: About 15 minutes
Soaking time: Approximately 4 to 6 hours
Baking time: Approximately 50 to 60 minutes
Total time: About 5 to 7 hours (mostly hands-off)
Yield: 1 loaf, about 10 to 12 slices
Place the quinoa in a bowl and rinse it thoroughly under cool running water. Cover it with plenty of fresh water and let it soak for about 4 to 6 hours, or overnight. Once it has softened, drain it very well.
Soaking is the key step that separates a smooth, tender loaf from a gritty one. It’s also the easiest part, since you can set it up before bed or before you leave for work.
If you’re using canned chickpeas, drain and rinse them under cool water, then let them sit in the strainer for several minutes so the excess water drips away. If you’re using freshly cooked chickpeas, make sure they are completely tender and cooled before adding them to the blender.
Preheat your oven to 350°F (175°C). Add the soaked quinoa, chickpeas, water, eggs, olive oil, baking powder, and salt to a high-speed blender. Blend until the mixture is thick and mostly smooth, pausing occasionally to scrape down the sides.
Keep blending until no large pieces of chickpea or quinoa remain. The batter should be thick, pourable, and even in texture. A high-speed blender gives the best results, but a food processor can work if you process for longer and scrape the bowl often.
Lightly grease an 8 × 4-inch loaf pan or line it with parchment paper. Parchment makes it easier to lift the loaf out and prevents sticking. Pour the batter into the pan and gently smooth the top with a spatula.
Bake the loaf in the preheated oven for about 50 to 60 minutes, until the top is lightly golden and the center feels firm. Insert a toothpick into the center. It should come out mostly clean when the bread is fully baked.
If the top browns too quickly, loosely cover the loaf with foil during the final part of baking. This protects the crust while the inside finishes cooking.
Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Carefully transfer it to a wire rack and let it cool completely. Once cool, use a sharp serrated knife to cut it into even slices.