EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Hi everyone!
I love this bread! Depending on how much you crush the chickpeas, you will get a more or less soft bread.
If you use whole chickpeas, instead, you will have a more consistent and crisp dough.
Let’s start:
CHICKPEA AND TOMATO LOAF
Ingredients for 1 loaf: 240 g canned chickpeas (drained weight) – 300 g plain white flour plus the dough needed – a 7 g sachet of baking powder with fast action – a handful of freshly cut rosemary – the zest and juice of 1/2 lemon or a teaspoon of lemon juice in the bottle – 1 large tomato, seedless and cut into small pieces
Preparation:
Drain the chickpeas, rinse thoroughly and put in a large bowl. Crush them with a potato masher to soften the skins and remove them when the chickpeas are separated (it is not essential but it is definitely worth it for the final result!)
Add the flour, yeast, fresh rosemary and finely grated lemon zest to the chickpeas, and mix all together with a wooden or silicone spoon. Then pour the tomato pieces.
Pour the lemon juice into a measuring cup and add warm water to reach 160ml of liquid. Make a fountain in the middle of the chickpea and flour dough and pour half of the liquid, stirring together. Gradually add the remaining liquid to form a soft and sticky dough but firm enough to take shape.
Lightly flour the working surface, then put the dough on top and knead for 10 minutes. Punch it, beat it, shove it with your knuckles – it’s like a stress ball but much more fun! Put the dough back in the bowl, cover with a towel or plastic wrap and let rise for 2 hours. Looks like a long time but the end result is a wonderfully lightweighted bread with a delicious crust.
Resume working the leavened dough, give it the shape of a rugby ball and put it in a lightly greased pan of about 1/2 kg (about 17 x 7 x 6 cm), then cover and let grow for half an hour. A little before leavening, preheat the oven to 220° C.
Put the pan in the preheated oven and cook for 30 minutes, until the bread has grown and golden. Remove the loaf from the pan and let it cool on a grid.
This bread can be stored for 3 days, wrapped in plastic wrap.
If you want a stronger flavor, you can replace the fresh tomato with 5 or 6 chopped dried tomatoes.
Enjoy your meal!
original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.
