If I tell you that this loaf is made for 35% of chickpeas… and we all know that chickpeas are full of proteins… could you still say that bread is “empty calories”? This earthy loaf is amazing plain with butter, reminding a bit of hummus. It gets even better with pates and pickles, perfect match for this savory bread.
I also have a cute story to tell about this loaf. Edith, a fellow food blogger which I treasure as a friend and a who’s also a great writer and photographer, got inspired by my chickpea lasagna to buy chickpea flour, but then could not resist to use it in a loaf of bread (I wonder if she ever made that lasagna!). Anyways, she dedicated the bread to me and since then I promised to remake her loaf using sourdough. With that much chickpea flour in it, which contains no gluten whatsoever, I was concerned for a good rise.
As you can see, the bread turned out well and I thank Edith for this great idea to use something nourishing as chickpea flour in a loaf of bread. That’s what friends are for, isn’t it? (SCROLL DOWN FOR THE RECIPE)