Chickpea flour is obtained by grinding chickpeas, a legume high in protein, dietary fiber, vitamins and mineral salts. It is particularly high in protein, which makes it a great option for vegetarians and vegans. It is also an excellent source of B vitamins, iron, potassium, magnesium, phosphorus and zinc.
Chickpea flour and health benefits
Thanks to their high fiber and protein content, chickpeas have a low glycemic index, which means that they do not cause blood sugar spikes, being useful for people with diabetes.
One of the main advantages offered by using a flour made with legumes is that it is gluten-free. This makes it a great alternative for people with celiac disease or gluten sensitivity. In addition, its high fiber content can contribute to the feeling of satiety, useful in diets for weight control.
Use in traditional cuisine
From a culinary point of view, chickpea flour is exceptionally versatile. It is a key ingredient in traditional recipes such as Middle Eastern falafel, Italian farinata and chickpea omelette from Spanish cuisine. It is also used in the preparation of bread, tortillas, crepes, soups, sauces, cakes and even in the preparation of pasta. Its ability to thicken and give structure, however, makes it ideal for batters and as an egg substitute in vegan recipes.
Innovation in ancient and modern cuisine
Chickpea flour has also found a place in modern and avant-garde cuisine, being used in a wide range of innovative preparations. With its delicate and slightly nutty flavor, it can be used in both sweet and savory preparations, providing a new twist to classic recipes.
Do you want to explore the universe of possibilities offered by this product in the kitchen? We invite you to visit the recipe of CECINA TOSCANA, to try a delicious recipe that will make you appreciate this versatile ingredient in a whole new way. Don’t miss this opportunity to expand your culinary repertoire!
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