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Chickpea flour

BioAlberti Chickpea Flour is obtained by stone ground, thus preserving all its properties intact nutritional and organoleptic characteristics.

€4.45
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BioAlberti Chickpea Flour is obtained by stone ground, thus preserving all its properties intact nutritional and organoleptic characteristics. The nutritional value of chickpea flour is almost comparable to that of dried chickpeas. Contains a remarkable energy quantity, mainly supplied by carbohydrates complex. Protein also contributes in large part, while lipids are contained to a lesser extent. Keep in mind mind that, demonstrating its nutritional richness, the chickpea flour is often used in vegan diets for complete the pool of essential amino acids. The fiber intake is excellent, while cholesterol is absent. As far as vitamins are concerned, chickpea flour is good for you amount of vitamin B1 (thiamin), vitamin A (retinol equivalents) and vitamin E (alpha tocopherol). About the salts minerals are distinguished above all by the content of potassium, calcium, phosphorus and iron. Suitable for making the typical farinata, panissa or cecina. But not only. There Chickpea flour can also be used mixed with chickpea flour durum wheat and eggs to prepare fresh pasta, gnocchi or even the batter for breading the vegetables.

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Farina di Cece
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Data sheet

Weight
1000 g
Ingredients
Organic chickpea

Our recipe
Farinata

Ingredients for a 28 cm aluminum pan

Method

  • 150 g of chickpea flour
  • 400 ml of water
  • 40 ml of extra virgin olive oil
  • 1/2 teaspoon salt
  • Rosemary to taste

First of all, mix the flour in a bowl with a hand whisk, make a hole in the center, pour in the water little by little and stir. Pour all the water with this system. Turn and eliminate the foam on the surface with a slotted spoon; this is to prevent it from darkening during cooking. Then let the mixture rest covered with a lid for at least 3 hours, stirring occasionally with a hand whisk and eliminating the foam. This step is essential to dissolve the chickpea flour and create a homogeneous mixture, free of lumps. At the end of the elapsed time, add the oil and salt. Finally, stir very well to mix the mixture. Pour into a lightly oiled aluminum or copper pan. Add the rosemary.

 Finally, cook the farinata in the very hot oven at maximum power 250° on the lower part of the oven for 12 minutes. Then transfer to the medium-high floor, continue cooking by lowering to 200° until it turns golden brown on the surface, about 15 minutes.

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