I am pretty convinced that chickpea flour is magical. It is one of my favorite ingredients, and not only because it is made from pulses. It can do anything! Like make this Savory Mini Chickpea Bread, for instance. Which just so happens to make a delightful substitute for cornbread.
Although, to be honest, you could also call this Savory Regular-Size Chickpea Bread (albeit, a somewhat less catchy title). The world is your oyster, so go forth and enjoy all the different sized bread loaf pans in your kitchen.
Now, without further ado…
Savory Mini Chickpea BreadCourse: Appetizers, On-the-Go, SnacksDifficulty: Easy
Chickpea flour is magical – it can do anything! Like make this Savory Mini Chickpea Bread, for instance.
- Dry Ingredients
180 g (1.5 cups) chickpea flour
1/2 tsp salt
1 tsp cumin
1 tsp chili powder (we recently got Hatch chile powder – yum!)
2 tsp baking powder
- Wet Ingredients
240 g (1 cup) milk – I have used 1% and whole dairy milk and both work, so use the milk of your choice
75 g (1/3 cup) olive oil
42 g (2 Tbs) honey
~1/4 – 1/2 cup Pickled or tamed jalapeños (chopped)
~1 cup fire-roasted corn kernels (frozen or canned)
1 – 2 Tbs Chives (chopped) (optional – I would highly recommend them, but considering my photo doesn’t even include chives, I thought it would be a bit hypocritical if I said required)
Pepperjack or cheddar cheese (shredded or small cubes) (optional)
- Preheat the oven to 350 degrees F (~175 degrees C).
- Mix all dry ingredients (chickpea flour, salt, chili powder, cumin, baking powder) in a medium bowl.
- In a large bowl, mix all the wet ingredients (milk, olive oil, eggs, honey).
- Pour about half the dry ingredients into the wet. After mixing in, incorporate the remaining chickpea flour mixture to form the batter.
- Prepare add-ins. If using frozen corn, thaw briefly in the microwave. If using canned, drain. Finely chop jalapeños and chives, if using. Stir add-ins into the batter.
- Grease a mini loaf or muffin pan, or an 8×8 baking dish (or see note below about ramekins). If using a mini loaf or muffin pan: 1.) keep in mind these will rise, so don’t overfill; and 2.) these take about 15 minutes. If using an 8×8 baking dish, you will need to bake slightly longer, approximately 30 minutes. Every oven is different though, so start checking for doneness around 25 minutes, looking for the chickpea bread to be set in the middle and firm around the edges.
- Let cool slightly before removing from the pan. Enjoy!
- I love these, but full disclosure – they do taste best right out of the oven (or shortly thereafter, no need to burn yourself). Leftovers may dry out a bit (I feel like that often happens with chickpea flour), so it will help if you warm them slightly before enjoying. Spreading on a layer of butter doesn’t hurt either.
- We had leftover batter, so I tried making some in a small ramekin, and it came out great – a fun serving idea!
- This makes an excellent substitute for cornbread.
In case you were wondering what this would look like in an 8×8 pan, sprinkled with chives…
Chickpea Bread Nutrition Facts
Assuming you follow the above recipe, the nutrition facts look approximately like this – although of course there is variation among different food brands, etc. I created this is Nutritionist Pro.
More Chickpea Flour Recipes!
Now that you have some chickpea flour, it probably wouldn’t hurt to try one of our go-to chickpea flour recipes, Chickpea Flatbread Pizza!
Or you could pick up a box of chickpea pasta and whip up some Deviled Egg Chickpea Pasta. Like I said in the intro, the world is really your oyster.
Okay, time for an “important” question. I was playing around with angles because photographing chickpeas on Saturday night is my idea of living it up. Plus, it is an ideal form of procrastination that allows you to feel at least slightly productive. Check out the two photos below. I prefer one and my husband prefers the other. Any guesses who likes which photo, and why? Let me know in the comments below!