We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Chickpea Pasta May Someday Displace Wheat Pasta On Dinner Menus

June 16, 2016: 12:00 AM EST
Chickpeas are an ancient pulse and a culinary staple of Middle Eastern, African and Indian dishes. But even as recently as 20 years ago, Americans weren’t eating very many of them: about three ounces a year per person. But that’s all changed now. In 2013, Americans consumed more than 269 million pounds of chickpeas. One entrepreneur who has benefited from the new-found interest in chickpea cookery is a kitchen tinker who in 2013 invented a recipe for chickpea pasta (marketed as Banza Pasta). Usually made with semolina flour, conventional pasta is high in protein, low in fat, and rich in vitamins and minerals. But chickpea pasta beats semolina pasta hands down in the nutrition department. It has four times the fiber, no cholesterol, and lots of vitamins, minerals, and protein. One cup of chickpeas contains 40 grams of protein.
David Murray, "Chickpeas take on pasta; Good news for Montana pulse crops", Great Falls Tribune, June 16, 2016, © Great Falls Tribune, a division of Gannett Company, Inc.
Market Segments
Market News
New Products
Bakery & Cereals
Cooking Ingredients
Fruit & Vegetables
Bread Revival
North America
United States of America
Companies, Organizations
Innovation & New Ideas
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.