Of which 1 g sugars and 0.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Unsaturated fat (olive oil)
Allergens none
Chickpea bread
A rustic, bold flavor, great with savory spreads.
Ingredients
- 2 cups chickpea flour (200 g / 7 oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- 2 tbsp psyllium husk powder (20 g / ¾ oz)
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- 1 tbsp apple cider vinegar (15 g / ½ oz)
- 3 tbsp olive oil (42 g / 1½ oz)
- 1½ cups water (360 g / 12½ oz)
Method
- Preheat the oven to 200 °C (400 °F) and grease a loaf pan.
- Mix the dry ingredients: the chickpea flour, cassava starch, psyllium, salt and baking powder.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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