CHICKPEA FLOUR (B51)

One of the earliest cultivated legumes, chickpeas (Cicer arietinum) also known as garbanzo beans have been grown in India, the Middle East and parts of Africa for thousands of years. There is evidence to suggest that chickpeas may have been grown in Turkey 7,400 years ago. They grow best in tropical and subtropical climates with heavy rainfall. Much of the world's chickpea supply comes from India, although they are also cultivated in the U.S., primarily in California. The plant grows 8 to 20 inches high and has small feathery leaves on either side of the stem. Chickpeas, like common green peas, grow in seedpods, each containing two or three beans. Chickpea flour is a versatile and gluten-free product that can be used for cooking and baking applications, from thickening stews, making dumplings and crusting meats, to baking in breads and preparing the popular Mediterranean flatbread "socca." Chickpeas are nutritious with a satisfyingly rich flavor. They are high in protein, fiber, manganese and vitamin B.