I discovered using Chickpea flour about a year ago. I love chickpeas or garbanzo beans as they are also called so I just knew I would love the flour too!
Unlike all-purpose flour, chickpea flour is high in protein, fibre and micronutrients, while being low in carbohydrates and calories. Half a cup of chickpea flour contains an impressive 11 grams of protein, 5 grams of fibre, and nutrients like folate, iron, magnesium and zinc.
Chickpea flour is also heart-healthy. Chickpeas are high in soluble fibre as well as phytosterols (plant compounds that resemble cholesterol), both of which help lower LDL Cholesterol of Bad Cholesterol. I think of LDL as “Lousy Cholesterol” and HDL as Healthy Cholesterol. Reducing cholesterol can help lower blood pressure, thereby protecting against heart attack and stroke. Chickpeas also contain polyphenols, such as flavonoids, which have antioxidant properties and are anti-inflammatory.
It is great to use as an egg substitute when it comes to egg dishes like omelets, stratas and frittatas.
Here is a recipe from the Medical Medium that looks easy and can be adapted to any vegetable that you like.
And as I always say have Fun with this stuff. Cooking is creative… think outside of the box and have fun adapting recipes to suit your style.
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