As part of our pulse product range, we are providing chickpea flour made from whole Kabuli chickpeas. Here, we discuss what makes this naturally nutty, protein-rich ingredient a great addition to baking and other applications.
What are chickpeas?
Chickpeas are the edible seeds of Cicer arietinum, an annual plant from the Fabaceae family. They are widely cultivated for their typically yellow-brown, pea-like seeds and are valued around the world for their flavour, versatility and nutritional profile. As a pulse crop, chickpeas sit alongside ingredients such as peas and lentils, with a long history dating back to the First Agricultural Revolution around 10,000 years ago.
There are two main types of chickpeas: Desi and Kabuli. They belong to the same species, but they differ in size, appearance and culinary use. Kabuli chickpeas are larger, rounder and cream-coloured, with thin skins and a mild, nutty flavour. Desi chickpeas are smaller and darker, often used to make chana dal and traditional gram flour, also known as besan.
Commercial Kabuli chickpeas are grown in several parts of the world, including Canada, Argentina, Türkiye and the United States, as well as warmer, drier parts of southern and southeastern Europe. They are normally dried or canned in water for transport and consumption.
What are the health benefits of chickpea flour?
Our chickpea flour is produced from whole dried Kabuli chickpeas. They are milled using a hammer mill, with no wet processing involved. The result is a minimally processed ingredient with a distinctive nutty, earthy and slightly sweet flavour, making it particularly suited to bakery and cereal applications.
It is not just great flavour that makes chickpea flour an ideal ingredient or substitute. Chickpeas are a nutritious source of plant-based protein, fibre, iron and magnesium. They also have a low glycaemic index, which can help support steadier blood sugar levels as part of a balanced diet.
The fibre and resistant starch found in chickpeas are beneficial for gut bacteria and may support digestive and bowel health. Chickpeas may also contribute to heart health by helping to maintain healthy cholesterol and blood pressure levels, while their protein and fibre content can increase feelings of fullness and support healthy weight management.
And finally, they contain antioxidant and anti-inflammatory polyphenols, which contributes to their overall nutritional value.
Chickpeas do not naturally contain gluten. Our production environment handles a range of cereal products, which means our chickpea ingredients are not classified as gluten-free. They have been developed for use in bakery and cereal applications where gluten is not a requirement.
Chickpeas: a sustainable choice
Chickpeas make a great sustainable solution. The plants can help restore soil and, if they’re well managed, even sequester carbon from the atmosphere. This means taking carbon out of the air and containing it in organic matter in the soil, where it doesn’t negatively affect the climate.
Like all legumes, chickpeas leave nitrogen in the soil they’re grown in, which benefits the crops planted in those beds in the future and reduces the need for fertiliser. Chickpeas are also relatively drought-tolerant compared to some other crops, contributing to water efficiency as they require less water for cultivation.
How to use chickpea flour in new product formulations
Chickpea flour works particularly well in bread and other baked products. In this application, it can be used alongside wheat flour to add extra protein, a subtle nutty flavour and nutritional value.
For bread, flatbreads, rolls and savoury breads, try replacing 10-25% of wheat flour with chickpea flour. In cakes, muffins, brownies and cookies, 20-30% chickpea flour is a good starting point. Because chickpea flour has a slightly earthy flavour, it works especially well in sweet goods with ingredients such as chocolate, banana and spices, which complement its flavour. Chickpea flour pancakes can make a simple dish more exciting.
When mixed with water and heated, the starches and proteins in chickpea flour help create a thicker mixture, making it useful in sauces, batters and coatings, as well as bakery blends.
We supply chickpea flour as a stand-alone ingredient or added to custom blends. To find out more, visit our Pulse products page or contact sales@silverytweedcereals.co.uk.