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Discover chickpea flour - a great choice for anyone looking for a healthy alternative to traditional flours. Chickpea flour, extracted from one of the oldest cultivated legumes, is a valuable source of nutrients that have a positive effect on health.
Rich in plant protein, it is an invaluable part of vegetarian and vegan diets, providing complete protein necessary for the proper functioning of the body.
Chickpeas contain many nutrients. In its composition you will find vitamins A, E, C and B9 (folic acid), as well as magnesium, potassium or iron, which makes it an excellent choice for those who care about a healthy lifestyle.
The high fiber content of chickpeas has a very positive effect on intestinal function and contributes to maintaining a feeling of satiety.
Chickpeas contain lycopene, bioquinin A or saponins, which have anti-cancer properties due to their strong antioxidant effects.
It is worth noting that chickpeas contain significant amounts of plant protein. People on vegetarian or vegan diets especially should pay attention to it and include it in their menu as soon as possible.
Chickpea flour is quite heavy, so not every dough will rise well on it. The best solution will be to use it in combination with another flour.
Its use in the kitchen is extremely versatile - from the preparation of pancakes, waffles, omelets, to pizzas and thickening soups or sauces (just mix a few tablespoons of flour with water). The mildly nutty aftertaste of this flour adds a unique character to dishes without overpowering their taste.
Thanks to its unique texture, it can also act as an egg substitute in vegan recipes.
Incorporating chickpea flour into your menu is a simple way to enrich your diet with essential nutrients, while maintaining a variety and richness of flavors.
Chickpea flour, as the name suggests, is made from chickpeas, which are classified as legumes. Why include it in our diet?
Reduces inflammation - thanks to the content of dietary fiber, resistant starch or polyunsaturated fatty acids.
Lower high cholesterol - including legumes in the diet can reduce total cholesterol by an average of 11.8 mg/dl. This is all due to fiber and phytosterols.
It also contains fiber, which supports the digestive system, regulates cholesterol and helps maintain a long-lasting feeling of satiety, which is crucial for those controlling their weight.
In addition, thanks to its low glycemic index, chickpea flour is an excellent choice for those concerned about stable blood sugar levels.
Something more about the chickpeas themselves...
Common chickpea (Cicer arietinum L.) is an annual plant. It grows up to a meter. It has white, purple or purple flowers. The plant does not grow in the wild, but is cultivated in numerous Mediterranean countries as well as in Asia, Africa and North and South America. It is estimated that it began to be cultivated before 9200 p.n.e in Egypt.
Chickpea is a drought-tolerant plant, so it is a very important crop for citizens of countries where there are often long periods without rain.
In 2014, chickpeas ranked second only to soybeans in terms of global legume production, reaching 13 million tons of.
Chickpea flour is the main ingredient in the Indian dish pakora, a pancake batter in which vegetables and seafood are coated.
