My new pleasant discovery is Chickpea flour. Gram Flour, that is. You have to consider my genetic tendency to all things carbs to understand why I am more than happy to keep tasting bread and pastry made with a flour containing less carbohydrates. Gram flour accounts for only 18% carbs while Corn flour usually reaches 30%.
This flour is packed with more nutrients compared to plain flour, vegetable protein and minerals such as iron, calcium and phosphorus. And it is also gluten free and very versatile: I can use it to prepare my favorite dishes such as gnocchi, crepes, fresh pasta and veggie burgers. Yeah.
Made by grinding dried chickpeas, it is very popular in India and Bangladesh where it is much used both in savory dishes (as in the famous Indian vegetable Pakoras) and in desserts. In the vegan cuisine it is often used as a substitute for eggs and in Italy is the main ingredient for an old recipe named “Farinata”.
I wanted to try the chickpea flour for some time but neither Waitrose nor Sainsbury have ever had this product on their shelves since I started to look for it. Finally, when I was about to give up my search in favor of an online purchase, I bumped into a nice package of organic chickpea flour, see the pic below. Thanks Planet Organic, you never disappoint.
These pancakes do not disappoint either, being very fluffy and with a hint of aromatic saltiness typical of chickpeas. Great for both savory and sweet breakfasts. I enjoyed them with sauteed mushrooms and grilled paneer but I wish I had also prepared a saucy condiment to soak them in.