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Do you ever get tired of people asking you how you get enough protein? I get kind of tired of it sometimes. Protein is actually fairly easy to come by, and loads of different foods have it. I’ve been on a chickpea kick for a while now, particularly when they are either roasted and crunchy or pureed as hummus. One cup of canned chickpeas contains about 12 grams of protein.
As much as I love chickpeas, I started to get a bit tired of them – until I remembered chickpea flour. Have you ever tried cooking with chickpea, or besan, flour? It is made from ground dried chickpeas. I think it works best as a cornmeal replacement, such as for tamales or polenta (recipe coming soon).
I usually find chickpea flour in health food stores accompanied by a hefty price tag. Fortunately, it’s super easy to make at home. All you need is a coffee grinder, a fine mesh sifter, and maybe a food processor.
How to Make Chickpea Flour
Depending on where you live, you may have a difficult time finding dried chickpeas. Frequently, health food stores keep them in the bulk bins at a somewhat reasonable price. I can find them at Walmart in the dried bean section, though sometimes I have to dig for them. Yesterday, I rescued them out from under a stack of pinto beans. Poor chickpeas! The pinto beans (successfully) tried to commandeer their bin.
Anyway, worse comes to worse, you can always order garbanzo beans online.
Working in small batches, add the chickpeas to the coffee grinder and grind into a fine flour. It’s going to get loud! Also, be careful not to let your grinder overheat. They’re not designed for running continuously. Sift the contents of the grinder with a fine mesh sifter, then regrind the larger chunks.
Don’t worry! This entire process only takes about 15-20 minutes. One pound of dried chickpeas equals about 3 Cups of flour. Store your flour in an airtight container.