8 Chickpea flour Recipes From 5 Cuisines.

Ground dried chickpeas, gluten-free, protein-heavy and with a raw beany taste that must be cooked out. In India it thickens curries, binds pakora batter and makes ladoo; in Liguria and Nice it becomes farinata and socca, a thin baked pancake of flour, water and oil; in Burma it thickens tofu made without soy. Whisk it into cold liquid before heating, and let batters rest at least half an hour so the flour hydrates fully and loses its grittiness.

8 recipes on this route