BIO CHICKPEAS FLOUR 1 Kg

Oltresole BIO chickpea flour is the result of the particularly fine grinding of the same dried legumes and is certified organic. The nutritional contribution of chickpea flour is almost comparable to that of dried chickpeas. It contains a significant amount of energy supplied mainly by complex carbohydrates. Compared to the more classic and well-known wheat flour, chickpea flour has a lower caloric intake. It is also richer in fiber and protein and this makes it a very suitable product for athletes and for lovers of healthy diets. Chickpea flour is widely used in Liguria where farinata is considered a typical local specialty. It is a kind of very low "pancake" mixed only with chickpea flour, water, salt and olive oil; farinata is usually cooked in a wood oven but is sometimes cooked in a pan. The chickpea flour is also used for the production of panissa, another Ligurian culinary specialty: this chickpea cake is covered with onions. PAIRING: Bread, biscuits, wraps, crepes, fresh pasta and delicious tarts; chickpea flour is also excellent as a thickener, for example in velvety soups or vegan burgers and as a substitute for breadcrumbs when making potato gateau or meatballs. The traditional Ligurian farinata and its Tuscan versions are a very simple and tasty dish suitable for variations even with fish. WELLNESS AND HEALTH: Chickpea flour has been used since ancient times and has always been considered a cure-all. Cheaper than wheat, which was a luxury in times of war, it is often used in the preparations of the peoples of the Middle East and today also in the most modern vegan and vegetarian recipes. This is because it is rich in proteins, fibers and carbohydrates: 100 grams of chickpea flour hides more than a third of proteins and fibers. 6% of its composition is composed of good fats but with a high nutritional value such as linoleic acid, a perfect ally for heart health. This flour - unlike that of wheat - is also rich in vitamins and minerals useful for the proper functioning of our body: vitamins of group B A E and C. It also has a low glycemic index and is gluten-free. CURIOSITY: The origin of chickpeas is very ancient: the first evidence dates back to the Sumerians in Mesopotamia but their fortune has been constant over the centuries especially among the Romans who, as the poet Horace suggests, consumed them preferably fried in olive oil. olive. In Rome, however, the term "cicer" also indicated the cognomen (nickname) given to an ancestor of the famous orator Marco Tullio Cicero (and which has come down to him) due to a growth on the face in the shape of a chickpea. Until the time of Napoleon, however, it was the custom of the captains of sailing ships to load a sack full of chickpeas and this was considered by the sailors a sign of misfortune; in fact, the legumes were used to replace the nails blown from the hull in order to prevent water from entering it and it was a clear sign that the vessel was old.