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Soak the dried chickpeas in plenty of water and leave overnight for around 9 to 10 hours
Turn the oven to 180°C fan. Drain the chickpeas and add to a food processor
Add all of the other ingredients and process on high-speed until the mixture forms a soft dough, starting with the lowest amount of water and adding extra if required
Allow the dough to thicken and absorb more water
Shape the dough with your hands onto a loaf shape on a piece of baking paper on a baking sheet, ensuring even thickness
Sprinkle over some extra sea salt flakes and dried rosemary
Bake in the oven for 60-70 minutes
Allow to fully cool before slicing