Chickpea and carrot bread

Ingredients for 1 servings:

• 800 g chickpeas, dried
• 3 large carrots
• 1 handful of soft wheat semolina or flour
• 2 tbsp, heaped salt
• 2 tbsp curry powder
• 2 tbsp paprika powder
• 1 tbsp, heaped chili powder
• n. B. curry paste and other spices/herbs of your choice
• n. B. Pepper for sprinkling
• possibly tomato(s), in thin slices

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

vegan

Soak the chickpeas overnight in a large bowl of salted water. The chickpeas absorb water, so use plenty of water. After about 12 hours, discard the water. Peel the carrots and add them to the chickpeas in slices. Add two cups of water and puree everything with a hand blender. If the mixture is too crumbly, add more water. Once the chickpea and carrot puree is ready, stir in the soft wheat semolina or flour to make the consistency a little finer. Add all the spices and more, if desired, and mix well. Seasoning is difficult, as the raw chickpeas have a strong flavor and aroma of their own; they only become palatable and enjoyable after baking. Important: Do not oversalt. Instead, add a little more curry/paprika powder. Spread the mixture onto a baking sheet lined with baking paper (approx. 1-1.5 cm thick) and sprinkle with pepper. If you like, you can also add thin tomato slices. Place in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes. If the bread is still too soft, leave it in for longer if necessary. Cut into rectangles and serve as a side dish.