Sophie's chickpea and sundried tomato loaf

• 1 large can of chickpeas (about 250g drained weight)
• 60 grams sundried tomatoes, chopped
• 300 grams plain flour
• 150 ml warm water
• 10 ml lemon juice
• 30 grams grated cheese (optional)
• 1 sachet fast action yeast (7g)
• 1 tsp garlic powder
• 2 tsp dried chopped rosemary

1. Drain and rinse your chickpeas.
2. Remove the shells - it takes a while but it's the best way to have them.
3. Pat your chickpeas dry, and add your dry ingredients.
4. Mix.
5. In a jug, mix the lemon juice and water.
6. Add half of your water to the chickpea mixture and mix.
7. Continue adding water gradually until you have a sticky dough.
8. Flour a work top, and knead for around 10 minutes.
9. Cover and leave for at least 2 hours.
10. I left mine for 3.
11. Knock back the dough, shape, and place in a loaf tin.
12. Leave for half an hour.
13. While the loaf proved, preheat the oven to 220C.
14. Cook for approximately half an hour, our until golden brown.
15. If you're adding a cheese topping, add it half way through.
16. Serve and enjoy!
17. This will keep for a few days wrapped in cling film.

chickpeas, tomatoes, flour, water, lemon juice, grated cheese, yeast, garlic, rosemary

Taken from cookpad.com/us/recipes/340353-sophies-chickpea-and-sundried-tomato-loaf (may not work)