Ingredients
Here’s everything you need for one standard loaf:
- 2 cans chickpeas (15 oz / 425 g each), drained and rinsed very well
- 4 large eggs
- 2 teaspoons baking powder
That’s the entire list. For equipment, you’ll want a food processor or high-powered blender, a standard loaf pan, parchment paper (or a little oil or butter for greasing), a spatula, and a wire cooling rack.
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang on the long sides so you can lift the bread out easily later. If you don’t have parchment, lightly grease the pan with oil or butter instead.
Add the drained, rinsed chickpeas and the eggs to a food processor or blender. Blend until the mixture is completely smooth and creamy. Stop and scrape down the sides once or twice so no whole chickpeas or chunky bits are left behind. Smoothness is the secret here, because lumps in the batter will show up as uneven texture in the baked loaf.
Sprinkle in the baking powder and blend just briefly, only until it’s evenly incorporated. Avoid overmixing at this stage. Blending too long after adding the baking powder can knock out some of the air and reduce the rise.
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top into an even layer. Give the pan a gentle tap on the counter to release any large air bubbles.
Bake for 45 to 55 minutes. The loaf is done when it feels firm to the touch, looks lightly golden on top, and a toothpick inserted into the center comes out clean. Ovens vary, so start checking around the 45-minute mark. If the top is browning too quickly, loosely tent it with foil for the last 10 minutes.
Let the bread cool in the pan for 10 to 15 minutes. Then lift it out, using the parchment overhang, and transfer it to a wire rack to cool completely before slicing. Don’t skip this step. The loaf continues to set as it cools, and slicing too early can leave the inside seeming gummy or damp.