Chickpea is a legume which is rich in protein. Sprouting the chickpeas increases it's value more. First let me explain how to sprout your legumes if you are new to this sprouts.
How To Sprout:
Soak the dried chickpeas in water for 1 whole night or more than 13 hours. After soaking it, the next day completely drain the water, transfer it to another clean bowl or a jar. Wrap the jar with a clean muslin cloth and leave it in the dark side of the room for than 11/2 days, you'll start seeing the sprouts now. At this stage you can use your sprouts for your recipe as you wish.
Why To Sprout:
Most of us might have the problem with digesting the legumes. Soaking in water removes the phytic acid also soaking, fermenting and sprouting breaks down the gluten and other difficult to digestion properties into simpler components. Sprouts are living enzyme rich foods low in calories. The vitamin A content in sprouts will double, vitamin B or other vitamins also increase 5 to 10 times.
To know more about sprouting, how to sprout and what to sprout click here.
Dried Fenugreek Leaves:
Fenugreek leaves are a type of herb which added to vegetarian dishes gives a wonderful aroma. Fenugreek seeds are also used in cooking. Fenugreek leaves are also good for digestion. Researches have shown that people who intake fenugreek seeds regularly lower the risk of diabetes. Fenugreek also has a component which prevents breast cancer. To read more about Fenugreek click here
Coming to the recipe the addition of chickpea and feugreek gives this bread a nice texture and flavour. You can feel the flavour of fenugreek while it's in the oven. This bread has a similar texture to that of pitta bread or naan bread. So this bread can served with hummus or dips, you can also serve with spicy curries or soups.
Wholemealflour- 150 g
White Bread Flour- 150 g
Sprouted Chick Peas- 1/4 cup
Dried Fenugreek leaves- 1 tbsp
Dried Yeast- 3/4 tsp
Yogurt- 1 tbsp
Olive oil- 1/2 tbsp
Honey- 2 tsp
Warm Water- 75 ml( approximately)
Caraway seeds- 2 tsp
Puree the chickpeas in a blender to a coarse paste. In a large bowl add the flour, yeast, pureed chickpeas, oil, yogurt,fenugreek leaves, salt, honey, 1 tsp of caraway seeds and water. Mix it together to make a smooth sticky dough. The dough consistency should be similar to that of naan bread dough consistency. Cover the bowl with a cling film and leave it in a warm place to rise for about 2 hours or until doubled in bulk.
Take the dough, punch the air back. Divide the dough into three equal rounds. Flatten it to circle of 10 cm diameter, sprinkle the caraway seeds on top. Cover the dough and leave it for 20 minutes to rise.
Mean while preheat the oven to 250 degree celsius. Bake it in the preheated oven for 5 to 10 minutes or until puffed up. To brown the top of the bread, put it under the grill for 1 or 2 minutes.
Serve the bread warm with curries and salad.
This bread goes to my own event Iftar Moments: Hijri 1431, Let's sprout event by Priya's Easy N Tasty Recipes, Think Spice Think Fenugreek by Priya Mitharwal originally started by Sunitha, Verastile Kitchen Bake-Off Event, Two for Tuesday and Susan's Yeast Spotting.
My Legume Love Affair hosted by Siri's Corner originally started by Susan.