Chickpea Breakfast Rolls

This was my first try with legumes in a bread dough. Great way to boost protein and make the bread more filling. And the kids had no idea! I left the dough overnight in the fridge, which makes the bread resemble sourdough. I can highly recommend it. I’ve modified a recipe from @linawallentinson that I found on

Make sure you keep the water from the canned chickpeas, also known as aquafaba. It’s great for vegan baking. See a few posts back for a Pavlova meringue recipe!

1 can of chickpeas, drained
4 dl cold water
15-20 g fresh yeast
2 dl rye flour
8-9 dl plain flour
1 tbsp agave or other syrup
2 tbsp olive oil
2 tsp salt

Mix the chickpeas with the water in a blender or hand held mixer until smooth.
In a large bowl or kitchen aid, add yeast, syrup and mixed chickpeas. Stir until the yeast has dissolved. Add all other ingredient and stir until the dough is smooth. It’s going to be quite sticky, which is just fine. Cover with a damp tea towel. Leave to rise overnight in the fridge.
The next morning, transfer the dough onto a surface dusted with flour. Do not knead the dough. With a sharp knife, cut the dough in 16-20 pieces. Make sure they are roughly the same size. Transfer to two baking trays covered with parchment paper. Cover with a tea towel and leave to rise for an hour.
Bake at 225C for about 20 minutes, until the top is golden brown. Let cool slightly before serving.