Chickpea Bread

Rinse the 120 gr Chickpeas (canned), drain very well in a colander, and pat completely dry with paper towels to remove any excess moisture.

Preheat the oven to 180°C (350°F) with top and bottom heat, and line a small loaf pan (about 20 × 10 cm) with parchment paper.

Transfer the dried chickpeas to a blender jar and add the 1 ¹/₂ pieces Eggs size M, 1 ¹/₄ tbsp Olive oil extra virgin, ¹/₂ tbsp Lemon Juice, and ³/₄ tsp Table salt.

Blend thoroughly on high speed until completely smooth and creamy, with no chickpea bits remaining.

Add the 20 gr Corn starch and 1 tsp Baking Powder to the blender on top of the chickpea mixture.

Pulse a few times for just a few seconds, only until the dry ingredients are fully incorporated into a thick but pourable batter.

Pour the batter immediately into the prepared loaf pan and smooth the top evenly with a spatula.

Bake in the preheated oven at 180°C (350°F) for 40 to 45 minutes, keeping the oven door closed for the first 30 minutes, until a wooden skewer inserted into the center comes out completely clean.

Let the bread rest in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely for at least 1 hour before slicing.