Tomato, Basil and Chickpea Bread

A quick savory bread made by blending flour, butter, and basil, topped with cherry tomatoes, chickpeas, and olive oil.

Baking Vegetarian Quick Bread Chickpeas Tomatoes

Estimated Nutrition

Calories

2425.5

kcal / serving

2425.5 kcal total

Carbs

372.2g

per serving

372.2 g total

Fat

77.4g

per serving

77.4 g total

Protein

59.8g

per serving

59.8 g total

Cook Time

minutes

Serves

loaf

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

Butter

piece

Egg

Free-range

tbsp

Milk

To bind; use another tablespoon if necessary

GrainsCereals

450

Plain Flour

Plus extra for dusting

LegumesPulses

Chickpeas

Tinned, drained

NutsSeeds

handful

Basil

Fresh leaves

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Cherry Tomato

Method

Bake for 10-12 minutes until golden-brown and slightly risen.

Drizzle with olive oil and season with salt and pepper.

Press the tomatoes and chickpeas into the dough and place on a baking sheet.

Blend the flour, baking powder, basil, and butter in a food processor until breadcrumbs form.

Preheat the oven to 200°C.

Knead the dough on a floured surface and roll it into a thick round.

Add the egg and 30ml of milk, pulsing to form a dough.