Of which 2.3 g sugars and 0.5 g saturated fat.
No-added-sugar version: 126 kcal and 1.2 g sugars per serving.
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
Fermented chickpea bread
Fully vegan, with a chewy crumb thanks to fermentation.
Ingredients
- 200 g (7 oz) chickpea flour
- 120 g (4 oz) sweet cassava starch (polvilho doce)
- 27 g (1 oz) psyllium powder
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (14 g)
- 1 tbsp sugar (12 g) — no added sugar: 1 tbsp erythritol (17 g)
- 360 ml (1½ cups) warm water
- 3 tbsp olive oil (30 g / 1 oz)
- 1 tbsp apple cider vinegar (15 g / ½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Activate the yeast in the warm water with the sugar; let it sit for 10 minutes, until foamy.
- Mix the chickpea flour, cassava starch, psyllium and salt in a bowl.
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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