Chickpea and Tomato loaf

Chickpea and Tomato loaf

By claireapril26 Published: July 31, 2023

• Makes: 1 small loaf

Ingredients

• 240 grams Ton Of Chickpeas drained and rinsed
• 300 grams Plain White Flour plus extra to knead the dough
• 7 grams Sachet Of Fast Acting Dried Yeast
• Handful Of Fresh Rosemary chopped
• 1/2 Lemon Zest And Juice
• 1 Large Tomatoes Or 5/6 Sun Dried Tomatoes chopped

Instructions

1. Put the chickpeas in a large mixing bowl. Mash to loosen the skins and pick these off as the chickpeas separate.
   
2. Add the flour, yeast and rosemary and lemon zest to the chickpea mixture and stir together. Stir in the chopped tomato/s. Squeeze the lemon juice into a measuring cup and add the lukewarm water to make up to 160ml liquid.
   
3. Make a well in the middle of the chickpea and flour mixture and pour in half the liquid, mixing together. Gradually add as much of the remaining liquid as you need until a soft, sticky dough is formed but which is firm enough to shape.
   
4. Lightly flour your work surface then tip the dough out and knead and stretch it for 10 minutes. Pummel the dough, poundit, mush your knuckles into it. Pop the dough back into the mixing bowl, cover with a tea towel or cling film and leave to rise for 2 hours.
   
5. Knock back the risen dough, shape into a rugby ball shape and pop it into a lightly greased 1lb loaf tin then cover and leave to prove for 30 minutes. Before the end of the proving tim, preheat oven to 220oc. Cook for 30 minutes until the bread is risen and golden.