Chickpeas or garbanzano beans are a legume originating from the Middle East. Amongst other things, they are used to make the highly popular hummus and falafel. Chickpea flour is an increasingly common ingredient, which is no surprise as it’s perfect for baking, cooking, thickening and breading.
Significance, effects:
Chickpea flour is naturally gluten-free. It has a higher protein and lower carbohydrate content than other cereal-based flours. It also has a significant fiber content, which contributes to intestinal well-being, impeding the absorption of carbohydrates and feeling of fullness.
Chickpeas and flour made from them contains a number of important minerals and vitamins, including magnesium, iron, selenium as well as a significant amount of folic acid.
Use:
Chickpea flour has great water absorption properties and forms a thicker, stickier mass than average flours. This makes it a great egg substitute for breading or making patties.
Ironically, when it comes to baking, chickpea flour can be used to make light, ethereal dough. It makes waffles simply perfect!
It also great for thickening vegetable stews and soups.
Ingredients: chickpeas*
*=from a Verified Organic Source HU-ÖKO-01
Verified by: Biokontroll Hungária Nonprofit Kft.
Nutritional (in 100 g):
| Energy: |
1523 kJ / 364 kcal |
| Fat: |
6,04 g |
| - of which saturated: |
0,6 g |
| Carbohydrates: |
60,65 g |
| - of which sugar: |
10,7 g |
| Fiber: |
17,4 g |
| Protein: |
19,3 g |
| Salt: |
<0,1 g |
Keep in a dry, cool place!
Coutry of origin: Hungary.
Primary ingredient country of origin: Turkey.
