Add the chickpeas to a blender along with the garlic powder, salt, olive oil, and milk, blend it for about two minutes.
Remove the blended chickpeas from the blender, add them to a bowl, add the remainder of the ingredients except for the seeds. Mix well until it's well incorporated and lump-free.
Cover it and let it rest for 15 minutes.
Grease an 18cm skillet, place a sheet of parchment paper on the bottom of the skillet, grease the pepper as well, and pour the chickpea batter, smooth the surface with the back of your spoon, and sprinkle some mixed seeds on top.
Cover it and put it on the stovetop at the lowest flame possible for 35 to 40 minutes. This time may vary. Alternatively, you can bake it in a preheated oven for 30 minutes at 180℃.
Flip your bread with the help of a plate, place it back in the skillet, this time upside down, cover again and let it cook for 5 to 7 minutes more.
Remove your bread from the stove, remove it from the skillet, place it on a cooling rack and wait until it reaches room temperature before slicing it.