Chick Peas are one of earliest cultivated vegetables in the world, with at least 7,500-years of culinary history in the Middle East. Chick Pea flour can be used as a healthy substitute for wheat flour in a surprising variety of delicious gluten-free dishes. Unlike other gluten-free flours which tend to contain more calories and carbohydrates, chick pea flour offers more fiber and protein.
The particular type of beneficial fiber that chick pea flour contains is called “resistant starch.” As the name suggests its a starch that resists digestion in the small intestine. As a result, it does not raise glycemic (blood sugar) levels but will actually constrain both blood sugar and insulin responses after a meal.
Better still, since it is not digested and absorbed in your stomach, this “resistant starch” continues happily on its way to your colon where the resident bacteria there ferment it into friendly little compounds called “short chain fatty acids” or (SCFAs), that have been shown to help prevent colon cancer.
One of the most famous uses of Chickpea flour is in the preparation of Socca, the thin, flat bread made of chickpea flour, water, olive oil and salt, served hot by street vendors at open-air markets in France.
According to MFK Fisher, the French still associate chickpeas with Mary Magdalene and her cohorts, Les Saintes Maries, who according to legend fled to Provence after they were kicked out of Jerusalem and were miraculously saved from starvation by a bottomless pot of Pois Chiches or Chick Peas.