The Garbanzo Bean (Chickpea) Story

Vegan food can be very delicious and should be served in an attractive and mouthwatering way. In 2014, I became allergic to gluten and found it frustrating at times to find cookbooks with vegan, gluten-free, alkaline recipes.  As a result,  I started praying and asking God for the wisdom to experiment with different foods from the plant kingdom.

Of all the beans I have experimented with, I found the garbanzo (chickpea) to be the most versatile. I have made omelets cakes, cheese, hummus, flatbread, stews, quiches, pancakes, sandwich spreads, roti, and salads.

Many individuals who are seeking to replace meat in their diet, usually ask the question. Where would I get my protein? Or, are beans adequate to supply my daily protein?

The answer to those questions is a categorical  “YES”! Here is the proof.

Chickpea flour is considered to be a miracle flour.  It is very high in protein and fiber. A quarter cup of this miracle flour contains 17 grams of fiber and 19 grams of protein. It is gluten-free with a nutty taste, easily digested, and can be ground up into a flour call Gram flour.   This flour is a great staple for people with diabetes.

 Chickpeas do not produce high glucose in the body when consumed, therefore it rates well on the glycemic index.  I now use chickpeas and chickpea flour in many of my meals on a regular basis.
 Bon Appetit!














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