Chickpea flour

Chickpea flour is a fine powder obtained by grinding dried chickpeas, a legume highly valued in various cuisines around the world. This ingredient is a staple in many traditional recipes, especially in Mediterranean, Indian, and Middle Eastern cooking, where it is used to prepare flatbreads, pancakes, fritters, and to thicken sauces.

The origin of chickpea flour is closely linked to the history of the chickpea, a legume that has been cultivated for thousands of years in the Mediterranean region and South Asia. Its use in cooking has spread globally due to its nutritional qualities and culinary versatility.

Among its properties, chickpea flour stands out for being an excellent source of plant-based protein and dietary fiber, in addition to containing B-complex vitamins and minerals such as iron, magnesium, and phosphorus. It is an ideal option for those seeking gluten-free alternatives, as it does not contain wheat or other gluten-containing cereals.

In different countries of Hispanic America, chickpea flour is also known as "almorta" (in some regions), although this term may vary or not be as common. Other less frequent synonyms include "pea flour" or simply "legume flour". However, "chickpea flour" is the most widely recognized and used term in recipes and stores.

In the kitchen, chickpea flour is a perfect ally for preparing gluten-free dishes, thickening stews, and creating batters with a characteristic flavor and crunchy texture, while also providing significant nutritional value.