Name: Chickpea pasta — pasta made mainly or entirely from chickpea flour, sold as shapes such as penne, rotini and spaghetti. It is gluten-free, and has more protein and fibre than wheat pasta.
Description
Chickpea pasta appeared in the 2010s, as part of the boom in gluten-free and high-protein, plant-based products, and brands such as Banza helped to popularise it. It is usually made from chickpea flour, sometimes with added tapioca, pea protein or other starches, and is extruded in the same way as wheat pasta.
It cooks in about 6 to 8 minutes, and has a slightly beany, nutty flavour and a firmer, grainier, denser texture than ordinary pasta. It can become mushy or fall apart if overcooked, and it absorbs more sauce.
Main nutrition value
Chickpea pasta has roughly twice the protein and several times the fibre of white pasta per serving, and provides iron, folate and other minerals, though it is similar in calories.
How best to be consumed
Chickpea pasta is cooked like wheat pasta, but more carefully.
- Boil in plenty of salted water for 6 to 8 minutes, stirring early, and check a minute early, since it overcooks quickly.
- Rinse briefly in cold water if serving cold in salads.
- Pair with bold sauces, such as pesto, tomato and garlic, or olive oil and vegetables, which suit the nutty flavour.
- Serve straight away, since it firms up as it cools and the sauce is absorbed.
- Check the label for added starches and any wheat contamination.
Overconsumption could cause…
Chickpea pasta is a good option, but it is still pasta.
- Bloating and gas from the fermentable carbohydrates (oligosaccharides) in pulses, particularly if you are not used to eating them, so build up gradually and drink water.
- Allergic reactions in a small number of people allergic to legumes, and cross-reaction between chickpeas, lentils and peanuts in some.
- A gritty or beany taste and a mushy texture if overcooked, which some people dislike.
- Calories and carbohydrate similar to ordinary pasta, so portion size still matters.
- A lot of fat and salt in creamy, cheesy sauces.
Wikipedia — Pasta, used for origin, naming and history: https://en.wikipedia.org/wiki/Pasta
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