The chickpea flour it is obtained by grinding from dried chickpeas. Very nourishing and energetic, chickpea flour is useful for decreasing cholesterol and triglyceride levels in the blood. Let's find out better.
> 1. How chickpea flour is made
> 2. Properties and use of chickpea flour
> 3. Products based on chickpea flour
> 4. A recipe up your sleeve
How chickpea flour is made
The chickpea flour it is obtained from dried chickpeas. The chickpeas they are the seeds of Cicer arietinum, a herbaceous plant belonging to the Leguminosae family.
Chickpea plants are generally grown in all Mediterranean regions, in the country we find them in Umbria, Lazio, Tuscany and especially in Liguria. After soya and bean, chickpea is the third leguminous plant for global production.
Properties and use of chickpea flour
The chickpea flour is mainly used to make the typical farinata, panissa or cecina. But not only. Chickpea flour can also be used mixed with durum wheat flour and eggs to prepare fresh pasta, gnocchi or even batter to bread vegetables..
The chickpea flour is obtained by grinding the dried seeds of the chickpea. The dried chickpeas are ground into cylinders or stone. Dried chickpeas are very caloric legumes, in fact, they bring about 316 Kcal per 100g.
This is why flour is a very nutritious and energetic product. Contains fats and a fair amount of polyunsaturated fatty acids, vegetable proteins, fibers, vitamins of group B (B1, B2, B3, B5, B6) and groups C and E.
Chickpeas are also rich in saponins, very useful for decreasing the levels of cholesterol and triglycerides in the blood, as well as minerals, such as iron, calcium and phosphorus.
Properties, calories and nutritional values of chickpeas
Chickpea flour products
Among the products with low chickpea flour we remember, in addition to farinata, cecina, fritters, panissa (a farinata with onions on top), with chickpeas there are also products such as humus, a sauce typical of Moroccan cuisine, pasta, gnocchi, breading for vegetables.
With chickpea flour you can also make bread, leavened or not, focaccia and pizzas. It's still pretzels, tortillas, biscuits.
A recipe up your sleeve
The Sicilian panelle
- 400 grams of chickpea flour,
- 5 tablespoons of extra virgin olive oil,
- one and a half liters of water,
- a bunch of fresh parsley,
- two pinches of salt and black pepper.
Preparation: Put the chickpea flour in a bowl: it is important that it is sieved with a sieve or other suitable tool, sieving it. Gradually pour the water, stirring slowly with a whisk to avoid the formation of lumps. Add salt and pepper and leave to rest for a few minutes.
Meanwhile, finely chop the parsley and add it to the mixture. Pour the oil into an oven dish with low sides and pour the mixture, stirring carefully so that it absorbs the sauce. Preheat the oven to 200 °, bake. Cook until you notice a nice browning on the surface. At the end of cooking, remove the pan from the oven and cut the rectangular panes and serve hot.
Also discover the properties and use of mopur, prepared with chickpea flour
Other articles on chickpea flour:
> The chickpea flour to wash your hair without shampoo
> The omelette without eggs: try the chickpea flour
> 3 recipes with chickpeas
> Chickpea porridge, the recipe