Chickpea flour results from the slow grinding process in a wooden stone mill, a method used since ancient times, ensuring that the properties of the grains remain unchanged. The produced flour is fresh and non-oxidized, as neither the grains nor the flour come into contact with metal parts. Due to the low grinding speed, the product does not heat up, and the husk is not removed from the kernel, resulting in a flour of high nutritional value and pleasant taste.

• Contains proteins and fibers
• Iron
• Phosphorus
• Magnesium
• Vitamin B9 (Folate)

• Proteins from chickpeas are converted in the body into amino acids, essential for tissue health.
• Fibers keep the colon healthy and reduce cholesterol levels.
• Magnesium contributes to the maintenance of bone density.
• Provides energy to the body and covers part of the fiber needs.
• Supports vascular and colon health.
• Useful in cases of low bone density.

Chickpea flour can be used to make hummus or in stews and casseroles.