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Hey America! Chickpea Flour Is Not A U.S. Innovation

May 12, 2019: 12:00 AM EST
Indians, Nepalese, Pakistanis, and others have been cooking with chickpea flour for centuries. And now that Americans are getting into the ancient ingredient, some Indians wonder whether their culinary heritage might be getting blurred. The popularity of chickpea flour in the U.S. has been traced to 2009, when it began to appear on gluten-free blogs. In a few years, cookbooks appeared with recipes, for example, like chickpea flour pancakes layered with tomatoes and onions. Gluten-free bakeries popped up, offering treats like chickpea chocolate cupcakes. But freelance food writer Priya Krishna, whose family has long cooked with chickpea flour, wishes cooks and bakers in the U.S. were aware of chickpea flour’s deep roots in South Asian cooking. “I'm not against chickpea flour entering the mainstream,” she writes. “But I wish that more of the stories I read about it, or the recipes I saw that featured it, didn't frame it as a brand-new discovery, and completely ignore its heritage.”[Image Credit: © Alex Dante frim Pixabay]
"How Did Chickpea Flour, A Staple Of Indian Cuisine, Become A Health Food Sensation?", NPR The Salt, May 12, 2019, © NPR
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