Rosemary and Sea Salt Chickpea Loaf

Ingredients (8)

• ·g dried chickpeas
• ·g psyllium husk flakes
• ·ml extra virgin olive oil
• ·teaspoons sea salt
• ·teaspoons dried rosemary
• ·ml apple cider vinegar or lemon juice
• ·teaspoons bicarbonate of soda
• ·ml water

1. 1

   Soak the dried chickpeas in plenty of water and leave overnight for around 9 to 10 hours.

2. 2

   The next day, turn the oven to 180° C fan and drain the chickpeas. Add to a food processor. Add all of the other ingredients and process on high-speed until the mixture forms a soft dough. Use the lowest amount of water and add extra if required.

3. 3

   The dough will start to thicken and absorb more water.

4. 4

   Shape the dough with your hands onto a loaf shape on a piece of baking paper, on a baking sheet. Try to get the thickness of the dough similar to allow it to cook evenly. Sprinkle over some extra sea salt flakes and dried rosemary.

5. 5

   Pop into the oven for 60 minutes. Allow to fully cool before slicing.