I have a friend from university who has become a true master of homemade breads. He has his own sourdough, he spends time rising and gives his loaves all the love in the world so that they are fluffy and delicious. But he also has time to do it and that is not my case. That's why the recipe for homemade bread that chef Paula Monreal shared has become one of my favorites when I've run out of bread in the freezer, and the magic is that it's made with jarred chickpeas.
Chickpeas, like any other legume, are a great source of vegetable proteins and fiber to which are added essential amino acids, vitamins and minerals. In addition, they help control cholesterol because they are rich in plant sterols and are a very satiating food, so making bread with them is not only a good idea, but a very healthy one and also very quick to make.
To make a small loaf of two portions you need 150 grams of cooked chickpeas, an egg, a quarter of a leek, a teaspoon of baking powder and a pinch of salt. On top you can put some seeds like Monreal does, to add healthy fats to the recipe.
You don't need to be an ace in the kitchen to do this, just have a mixer, a tupperware and five minutes. In the blender glass, put all the ingredients: the drained chickpeas, the leek, the egg, the yeast and the salt. Blend well until you achieve a uniform consistency and transfer it to a mold that you can put in the microwave, such as a glass tupperware. You can lightly grease it so that removing it from the mold will be easier later. Pour the mixture, put the seeds on top and microwave for three minutes at maximum power.
@paufeel CHICKPEA BREAD, a gluten-free, easy and delicious recipe. -If you like homemade breads, I encourage you to make this chickpea bread because you are going to love it. -Ingredients for 2 people: •150 g cooked chickpeas •1 egg •1/4 leek •1 teaspoon baking powder •Salt to taste •Pumpkin and sesame seeds -Preparation: -Put the chickpeas, leek, egg and salt in a glass, blend everything well. -Add to a microwave-safe mold, put the seeds on top and program 3 minutes at maximum power. -You can do it in the oven, it will be about 25 minutes at 180 degrees. -In air fryer about 12/15 min 180 degrees. -Let it cool. -If you are not going to eat it right away, you can freeze it. -I have filled it with tomato, turkey and arugula. -The lipstick that you have asked me so much about what you saw in stories is from @clinique_es, it is Pink Honey and the jacket is from @zara for the new season. 🙏I hope you like it as much as I do, thank you for all your comments and have a nice Tuesday. #pandelentejas #pansingluten #breadcasero #chickpeas #recipesthatwork #breadrapido #glutenfreerecipes #recetassingluten #reelsrecipes #cambiodehabitos #habitossaludables #bread #lowcarb #breadfit #ideadecena #desayunosaludable #healthybread #healthybreakfast
♬ original sound – Paufeel
Monreal explains that you can make it in the oven (at 180º for about 25 minutes), or in the air fryer (about 12 minutes at 180º), but in the microwave it looks great and we have it ready in no time. You just have to unmold it when it is cooked and let it cool a little before cutting it. Then you can fill it with whatever you like the most as you would with any other sandwich. The cook fills it with tomato, turkey and arugula, but you can use anything else, from grilled vegetables with olive pâté to score a vegan sandwich for dinner to a filling of mortadella and San Simón cheese for a special day.
The best thing is that this chickpea bread recipe is very quick and you can freeze what you have left for another day and thus always have on hand a high protein bread perfect for breakfast or a light dinner.
