31 January 2011
Ingredient profile: chickpea flour
It's no secret I love chickpeas. My kids and husband love them too, so chickpeas (or garbanzo beans, if you must), make frequent appearances on the dinner table in my home. Everything from chickpeas romesco to chickpea noodle soup to hummus to... well... you get the picture. But enough of that. Today I want to talk to you about chickpea flour. Yes, flour for baking. Plenty of you are probably saying to yourselves that beans have no business in your baked goods. Trust me, I get it. And I have a little tip for you: do not like the spoon or eat batter with chickpea flour. I made that mistake once; I wanted to hurl. (Sorry for the mental image.) Raw chickpea flour tastes nasty, so just trust your recipe and try it when your bread or pancakes or whatever you're making is cooked. Really. Trust a chickpea lover.