Stone ground chickpea flour

Stone ground chickpea flour

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 2,90 4,50 VAT included

Chickpea flour is made by grinding the chickpeas grown in Molise and dried in the sun. The flour is yellowish and is used for typical regional dishes such as farinata, cecina, panissa etc…but also for breading. It can be blended with wheat flour to make gnocchi and fresh pasta. Its thickening property makes it particularly suitable for soups and velouté.

Chickpeas are age-old legumes, characterised by the presence of proteins, carbohydrates, fibres, dietary elements (calcium and iron, potassium and phosphorus) and vitamins A, B and C. Often recommended in diets as a replacement for meat, chickpeas have diuretic properties and contain omega-3 essential fatty acids which contribute to preventing cardiovascular diseases.

 

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Ancient cereals, millstones and craftsmanship, such is the essence of “Il Molino Cofelice” of Matrice, in Molise, a few miles away from Campobasso. Love for our land, care for our products and passion for a healthy food are the values we practice and we’d like to share with you.

Chickpeas are age-old legumes, known since ancient Egypt, and characterised by the presence of proteins, carbohydrates, fibres, dietary elements (calcium and iron, potassium and phosphorus) and vitamins A, B and C. Often recommended in diets as a replacement for meat, chickpeas have diuretic properties and contain omega-3 essential fatty acids which contribute to keeping you healthy and prevent cardiovascular diseases.

Chickpea flour is made by grinding the chickpeas grown in Molise and dried in the sun. The flour is yellowish and is used for typical regional dishes such as farinata but also for breading. It can be blended with wheat flour to make gnocchi and fresh pasta. Its thickening property makes it particularly suitable for soups and velouté.

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1 kg, 500 g

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