Italian Chickpea Bread
Italian Chickpea Bread bakes into a tender, golden round with crisp edges and a savory aroma of rosemary and Italian herbs. The rested batter yields a delicate, custardy interior that’s great for snacking or pairing with soups and fresh salads. Serve warm in wedges with a drizzle of olive oil or alongside antipasti.
- Prep15 min
- Cook15 min
- Serves8
- DifficultyEasy
- 1
Whisk the chickpea flour and water in a bowl until smooth; let it rest at room temperature for 2 to 6 hours.
- 2
Preheat the oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
- 3
Skim the foam from the surface of the chickpea-water mixture. Add the oil, Italian seasoning, and rosemary, and stir until combined. Pour the mixture into the prepared pan; sprinkle black pepper and salt over the top.
- 4
Bake in the preheated oven until the edges start to brown, about 15 minutes. Remove the bread from the pan and cut into wedges.
- Calories 112.81 kcal Moderate
- Protein 3.22 g Low Source
- Carbs 15.13 g Moderate
- Total Fat 4.41 g Moderate
- Saturated Fat 0.49 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 2.71 mg Low Source
- Fiber 3.42 g Moderate
- Sugar 1.89 g Low Source
- Added Sugar 1.24 g Low Source
- Calcium 25.31 mg Low Source
- Iron 1.39 mg Low Source
- Potassium 240.04 mg Low Source
- Vitamin A 0.5 mcg_rae Low Source
- Vitamin C 0.19 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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