Chickpea flour can be used as a substitute for traditional wheat flour, and is a great choice for use in weight loss diets by bringing more fiber, protein, vitamins and minerals to the menu, as well as having a pleasant taste which combines with various preparations.
It can be used in recipes for cakes, breads, pies and biscuits, in addition to being easily added in natural juices and vitamins, and brings the following health benefits:
Improve digestion by not containing gluten and being rich in fiber;
- Give satiety and help you lose weight, because it is rich in fiber and protein;
- Help control cholesterol and diabetes because of their fiber content;
- Helping to lose weight, because it has low glycemic index;
- Prevent anemia by containing folic acid and iron;
- Prevent cramps, for having magnesium and phosphorus;
- Prevent osteoporosis by being rich in calcium.
In addition, because it does not contain gluten, chickpea flour can be easily digested and can be used by people with Celiac disease or gluten intolerance.
How to Make Chick Peas at Home
To do at home, one should follow the steps shown in the recipe below:
Ingredients:
- 500 g chickpeas
- mineral or filtered water
Method of preparation:
Put the chickpeas in a bowl and cover with water, leaving the sauce between 8 and 12 hours. After this period, the water should be drained and the chickpeas spread on a clean cloth to help remove excess water. Then spread the chickpeas in a baking dish and bring to the preheated oven at 180º C, roasting for about 40 minutes or until golden brown, stirring occasionally not to burn. Remove from the oven and let it cool.
Beat the chickpeas in the blender until they turn into a flour. Pour the flour through a sieve and return to the oven for 15 minutes to dry completely (stir every 5 minutes). Allow to cool and store in a clean, tightly closed glass container.
Nutritional information
The following table shows the nutritional table for 100 g of chickpea flour.
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| Energy: | 368 kcal |
| Carbohydrate: | 57.9 g |
| Protein: | 22.9 g |
| Fat: | 6.69 g |
| Fibers: | 12.6 g |
| B.C. Folio: | 437 mg |
| Phosphor: | 318 mg |
| Calcium: | 105 mg |
| Magnesium: | 166 mg |
| Iron: | 4.6 mg |
Because it does not contain gut, this flour irritates less the intestine of sensitive people or with diseases such as Celiac Disease, Irritated Bowel Syndrome and Cruel Disease. Learn about the symptoms of gluten intolerance.
Carrot Cake Recipe with chickpea flour
Ingredients:
- 1 cup chickpea flour
- 1 cup potato starch
- 1/2 cup oatmeal
- 3 eggs
- 240 g raw carrot (2 large carrots)
- 200 ml vegetable oil
- 1 1/2 cups brown sugar or demerara
- 3 tablespoons green banana biomass
- 1 tablespoon baking powder
Method of preparation:
Beat the carrot, oil, biomass and eggs in the blender. In a deep bowl, mix the flour and sugar, and pour the mixture from the blender, stirring well until turning a homogeneous mass. Add the yeast and mix again. Put the dough into a greased cake shape and bring to the preheated oven at 200ºC for 30 to 40 minutes.
Meet another healthy meal in: Eggplant Flour for Weight Loss.
