{"id":100012551,"date":"2020-12-10T18:41:48","date_gmt":"2020-12-10T23:41:48","guid":{"rendered":"https:\/\/cuisinesoleil.com\/produits\/chickpea-flour\/"},"modified":"2026-02-12T15:12:09","modified_gmt":"2026-02-12T20:12:09","slug":"chickpea-flour","status":"publish","type":"product","link":"https:\/\/cuisinesoleil.com\/en\/product\/chickpea-flour\/","title":{"rendered":"Chickpea flour"},"content":{"rendered":"

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Wit hits high protein content, chickpea flour is very satiating. Elaborated with a pulse, it doesn\u2019t rise and must be mixed to other flours in pastry.<\/p>\n

What is chickpea?<\/strong>
\nFrom the pulse family, chickpea is the green pea\u2019s cousin. Round and beige, it has its own very particular taste and smell.<\/p>\n

Nutrition and health<\/strong>
\nFrom a nutritional point of view, it is a very good pulse, since it packs a high rate of assimilable carbohydrate and a lot of high quality vegetable protein.<\/p>\n

Origin<\/strong>
\nOriginating from the Middle-East, we know that chickpea is consumed by men since the dawn of time, since it is mentioned in Mesopotamian tablets written in the 3rd Millenium B.C. In Arabic, chickpea is pronounced “Hum’mus”, the name we give to the popular dip made of chickpeas !<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Recipes with this flour<\/h3><\/div>