Chickpea (Garbanzo beans) bread


DSC_1286Yes, I know, It’s another bread recipe!

What can I say?  I just can’t get enough of my starchy goodness and I love to experiment with flours in order to create a healthy and nutritious loaf.

We arrived back from a trip to Adelaide a few nights ago and the next morning I felt an urge to bake bread, but , to my horror, I realized I hadn’t fed the sourdough starter, therefore it was not ready to use, nor I had enough 00 flour for a loaf… What to do?

I resorted to dried yeast as the rising agent and to chickpea flour as the core flavor of this healthy bread.

The recipe is fairly simple and the use of commercial yeast will shorten the proving time. It’s perfect for almost-instant gratification!

I used the No-knead bread technique, to ensure a crisp crust and a soft and airy crumb

Dissolve a 7 gr sachet of dried yeast in a glass with 320 ml of lukewarm, filtered water. Let in stand for 5 to 10 minutes until it looks frothy.

In a large bowl mix 325 gr of 00 flour with 100 gr of chickpea flour. Pour in the water and yeast and mix with a wooden spoon until combined.

Add a tablespoon of salt and knead gently for a minute, just so the salt is combined into the (sticky) dough.

Cover with oiled cling wrap and let it rest in a warm place for about 90 minutes.

Turn the oven on at 230. Place a cast iron pot into the oven and allow it to heat up for about 40 minutes. In the meantime, tip your dough onto a floured surface and let it continue proving until the pot is thoroughly heated.


Take the pot out of the oven (use mittens!), tip the dough in ( no need to grease the bottom of the pot) and cover with the lid (make sure to remove any plastic parts). Put the pot back in the oven and bake for around 20 minutes, then take the lid off and bake for a further 10 minutes, or until the crust is golden .

The benefits of chickpeas according to Wikipedia:

Chickpeas are a helpful source of zincfolate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.

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12 Comments Add yours

  1. Ally says:

    Silvia! I love this recipe and your other bread recipe…any chance the ingredients are in U.S. conversions…i.e., cups, tbl, etc!! Thanks and keep ’emm coming! Ally 🙂

  2. Hi Ally, thanks!
    I normally use this conversion article, it’s pretty accurate.
    Have a great day!

  3. Elda says:

    Ciao Silvia,
    I’ve just come across your blog! I also love bread and will try your recipe! Actually we are all bread addicted and everytime we come back from home, I have to hear the complains of kids and hubby how tasteless is bread here ! Chickpea bread is one of my favorite breads back home! Keep cooking yummy food!

    1. Hi Elda! So nice that you stopped by. I also have posted recipes for sourdough, ciabatta, focaccia…I love bread!

  4. I’m going to buy some chickpea flour to try this, sounds wonderful!

    1. Thank you! Chick pea flour is so good for you!

  5. Janice Curreri says:

    Dear Mrs. Colloca,
    Is it ok to subsitute the white flour for wheat pastry or wheat flour? If not, is unbleached or bleached white flour preferred? thank you. Janice

  6. Janice says:

    oops is it possible to not display my last name? thanks:)

    1. You can use unbleached white flour (type 00 is preferred) or wholemeal flour or even spelt.You may have to add a little water if the dough is too dry as these flours tend to require more moisture.
      Hope this helps Janice!

  7. Penny says:

    What’s “oo flour”?

  8. Sanctum Aetherealis says:

    Hi Sylvia , as a vegan I’ve been dying to find a dead on easy gram flour recipe that doesn’t give a flat bread. I’m going to give this one a shot and let you know.
    Cheers . x

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