Chickpea flour

Chickpea flour is a fine powder obtained from dried chickpeas, a type of legume very popular in Mediterranean and South Asian cuisines. It has a light yellow color and a mild, slightly nutty flavor, making it ideal for a variety of preparations, from breads and flatbreads to fritters and sauces.

The origin of chickpea flour dates back thousands of years in regions such as the Middle East, India, and the Mediterranean, where it has been a staple ingredient in traditional diets, especially in dishes like falafel or besan (Indian flatbread).

Among its properties, it stands out for its high protein and fiber content, making it an excellent alternative for vegetarian and vegan diets. Furthermore, it is naturally gluten-free, ideal for people with intolerance or celiac disease. It also provides minerals such as iron, magnesium, and phosphorus, and helps improve digestion and regulate blood sugar levels.

In the culinary sphere of Latin America, chickpea flour is also known by other names such as chícharo flour (in some regions of Mexico), chícharos flour, or simply legume flour. However, the most universally recognized and used term is chickpea flour.

This ingredient is very versatile and is commonly used to prepare gluten-free recipes, battered vegetables, flatbreads, and as a thickener in various sauces and stews, also providing significant nutritional value.