2015: The Year Of Chickpea Flour?

Food writer Alison Spiegel predicts that chickpea flour – a “truly awesome flour” – will become a culinary star in 2015. It has virtues that foodies will appreciate, she notes, including being naturally gluten-free, high in protein, and rich in iron and fiber. In addition, chickpea flour’s versatility and subtle flavor make it useful for cooking both savory dishes and sweet desserts. A friend of hers uses chickpea flour to make Iranian dumplings, vegetable fritters, flatbreads and biscuits. It also works well in soups and yogurt sauces where it acts as a thickener that prevents curdling.