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Bob's Red Mill Chickpea Flour Description
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Chickpea Flour also Known As Garbanzo Bean Flour
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Non GMO Project Verified
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Gluten Free
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Kosher
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An Employee-Owned Company
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You Can See Our Quality
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To Your Good Health® ~ Bob Moore
Freshly milled from creamy, delicious garbanzo beans, our chickpea flour is a good source of fiber with a sweet, rich flavor. Use is to create baked goods, vegan scrambles and socca, or to thicken soups, sauces and gravies.
Dear Friends,
I've always believed that food is more than just sustenance, more than the sum of its nutrients. Food is shared experiences. It's memories. It's love. For the past 40 years, I've made it my mission to bring a wide variety of wholesome, delicious foods to our customers, and I'm proud - and humbled - that so many people have put their trust in us. Thank you for bringing Bob's Red Mill into your home.
To your good health,
Bob Moore
Free Of
Gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Total Fat | 1.5 g | 2% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 21 g | 8% |
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| Dietary Fiber | 5 g | 18% |
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| Total Sugars | 1 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 5 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 32 mg | 2% |
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| Iron | 2 mg | 10% |
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| Potassium | 366 mg | 8% |
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Other Ingredients: Garbonzo beans.
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Egg-Free Asparagus & Kale Chickpea “Frittata”
Often adorned with omelets, scrambles and frittatas, spring brunch spreads aren’t the most vegan-friendly selections. We wanted to provide a plant-based option that also highlights one of the season’s best ingredients – asparagus.
Chickpea flour stands in for eggs here, and provides a wonderfully savory, slightly custardy base that you can customize with your favorite herbs and vegetables.
Egg-Free Asparagus & Kale Chickpea “Frittata”
- 15 stalks asparagus (trimmed & chopped into ¾-in. pieces)
- 1 cup frozen chopped kale
- 1 ¾ cup chickpea flour
- 1 ¾ cup water
- 2 Tbsp. unsweetened soy milk (or unsweetened plant milk of choice)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. nutritional yeast
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. baking powder
- ¼ tsp. ground black pepper
- 1/8 tsp. ground turmeric
- 1/8 tsp. sweet paprika
- Preheat oven to 375 degrees F. Lightly grease 9-in pie dish with non-stick cooking spray or olive oil.
- Bring medium pot of salted water to boil and add asparagus; cook for 3 minutes, then add frozen kale and cook for an additional minute. Strain completely and set aside.
- In large bowl, whisk together chickpea flour and water until mostly smooth. Add soy milk, olive oil, nutritional yeast, salt, garlic powder, baking powder, black pepper, turmeric and paprika; whisk together until incorporated. Add asparagus and kale and stir to gently combine.
- Pour frittata mixture into prepared pie plate and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean and surface of the frittata is slightly golden and cracked. Remove from oven and let sit for 10-15 minutes. Serve hot or at room temperature.
Get the ingredients you need to make this plant-powered recipe at Vitacost.com!
