Meals and Courses

  • 200 g (7 oz) cooked chickpeas
  • 350 ml (12 fl oz) warm water
  • 2 eggs, beaten
  • 4 tablespoons olive oil
  • 1½ teaspoons salt
  • finely grated rind of 1 lemon
  • 1 teaspoon ground turmeric
  • 2 teaspoons coriander seeds, crushed
  • 2 teaspoons cumin seeds, crushed
  • 15 g (½ oz) coriander leaves, chopped
  • 400 g (13 oz) wheat- and gluten-free bread flour
  • 2 teaspoons caster sugar
  • 2 teaspoons fast-action dried yeast

Crush the chickpeas, either in a food processor or by mashing them in a bowl with a fork.

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified for gluten-free breads in the manual. The chickpeas should be added with the liquids.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the fast/rapid bake programme.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool.

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