I had some leftover Buttermilk that I wanted to use up. I decided to bake Cornbread, but I used raw Chickpeas instead of Cornmeal. The result was so good and now I want to share with everyone how I made it.

Cake Tin

I used 20cm Square Tin


1 cup Dry Chickpeas *soaked in water overnight, drained
2 Eggs
1 cup Butter Milk OR Milk
1/4 cup Olive Oil
1 teaspoon Salt
50g Parmesan *shredded OR grated
1 tablespoon Rosemary Leaves *finely chopped
1 cup Self-Raising Flour OR Plain Flour
1 teaspoon Baking Powder *add extra 1 teaspoon if Plain Flour is used

  1. Preheat oven to 200C. Line the base and sides of a cake tin with baking paper.
  2. Place soaked and drained raw Chickpeas in a food processor or blender that is powerful enough.
  3. Place Eggs, Butter Milk (OR Milk), Olive Oil and Salt as well, and process until finely chopped and well combined. Transfer to a bowl. *Note: If you use a food processor, you could add coarsely chopped Parmesan as well.
  4. Add Parmesan, Rosemary, Flour and Baking Powder, and mix well until well combined. Pour into the prepared tin, and smooth the surface.
  5. Bake for 30 minutes or until cooked through. Enjoy it straight away. *Note: Cold Chickpea Bread can be sliced and toasted.