Chickpea flour

Chickpea flour is a fine, light yellow powder obtained by grinding dried chickpeas, a legume very popular in Mediterranean, Middle Eastern, and South Asian cuisines. It is a versatile ingredient used in various recipes, from breads, pancakes, and fritters to thickeners for sauces and stews.

Origin: Chickpea flour has its roots in Indian and Mediterranean gastronomy, where chickpeas have been a staple food for thousands of years. In India, it is known as besan and is used in traditional dishes like pakoras or socca in France, while in the Middle East it is used to make falafel and hummus.

Properties: It is rich in plant-based proteins, fiber, and complex carbohydrates, making it a nutritious, gluten-free alternative to traditional flours. Furthermore, it provides B vitamins, iron, and minerals such as magnesium and zinc. Thanks to its high protein content and its ability to bind ingredients, it is ideal for vegan and gluten-free recipes.

Synonyms in Spanish from Latin America: chickpea flour, pea flour (in some regions of Mexico and Central America), gram flour, hummus flour (less common).