M&S Chickpea Flour
Rating, 5.0 out of 5 from 1 reviews.Life 2m+Product life guaranteed for more than 2 months.
800g £1.88 per kilo
£1.50
Product attributes
Vegetarian
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Product Information
Protein contributes to the maintenance of muscle mass.
Features
Eat well, Speciality Flour, Made from Milled Split Chickpeas, Naturally Gluten-Free, Great for fritters, batters & onion bhajis, Made from Chickpeas, High in Fibre, High in Protein, Suitable for vegans
Further description
Deliciously healthy food
Best enjoyed as part of a healthy lifestyle & a balanced varied diet.
Best enjoyed as part of a healthy lifestyle & a balanced varied diet.
Country of origin
United Kingdom
Nutritional data
| Typical Values | Per 100g | Reference intake (adult) |
|---|---|---|
| Energy kJ | 1514 | 8400kJ/ |
| Energy kcal | 359 | 2000kcal |
| Fat | 4.9g | 70g |
| of which saturates | 0.6g | 20g |
| Carbohydrate | 51.6g | |
| of which sugars | <0.1g | 90g |
| Fibre | 7.9g | |
| Protein | 23.1g | |
| Salt | 0.03g | 6g |
Preparation and Usage
Baker's Tip
Use as a gluten-free replacement to thicken sauces and make batters.
Flour is a raw ingredient and must be thoroughly cooked or baked before eating.
Use as a gluten-free replacement to thicken sauces and make batters.
Flour is a raw ingredient and must be thoroughly cooked or baked before eating.
Package type
Bag
Recycling information
Bag - Recycle
Other Information
Full Product Name:
Gluten free split chickpea flour
Storage:
For best before end, see top of pack. Store in a cool, dry place.
Usage:
4 Servings
Additional Information:
© Marks and Spencer plc
Gluten free split chickpea flour
Storage:
For best before end, see top of pack. Store in a cool, dry place.
Usage:
4 Servings
Additional Information:
© Marks and Spencer plc
Allergen Information
Free From Cereals Containing Gluten
Dietary Information
Gluten free; Suitable for Vegans
Brand
M&S
Manufacturer
Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
Country of Packing
United Kingdom
Return to Address
Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com
Recipes
Vegetable Bhajis
Serves 4
Serve with your favourite chutney or sauce
Ingredient list:
80g gram flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 tsp chilli powder or
1 chopped green chilli
1/4 tsp turmeric (optional)
1/4 tsp whole cumin seeds
1/4 onion
1 medium peeled potato
2 medium sized cauliflower florets
60ml water
Vegetable oil for deep frying
Preparation time: 10 mins bake time: 10 mins
1. Mix together the flour, bicarbonate of soda, salt and spices.
2. Chop the onion into small pieces.
3. Cut the cauliflower and potato into 1-2cm cubes, mix into the dry ingredients.
4. Add the water a little at a time to form a sticky batter, the batter should coat the vegetables well, and leave to rest for 5 mins.
5. In the meantime, fill a saucepan or deep wok 1/3 full with the vegetable oil. Heat the oil on medium heat until a cube of bread browns in 30 seconds.
6. Drop individual heaped tablespoons of the vegetable batter into the oil. Fry for 4-5 mins until golden brown. Turn over half way through cooking for even cooking.
Make sure you do not overcrowd the pan for best results.
Serves 4
Serve with your favourite chutney or sauce
Ingredient list:
80g gram flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 tsp chilli powder or
1 chopped green chilli
1/4 tsp turmeric (optional)
1/4 tsp whole cumin seeds
1/4 onion
1 medium peeled potato
2 medium sized cauliflower florets
60ml water
Vegetable oil for deep frying
Preparation time: 10 mins bake time: 10 mins
1. Mix together the flour, bicarbonate of soda, salt and spices.
2. Chop the onion into small pieces.
3. Cut the cauliflower and potato into 1-2cm cubes, mix into the dry ingredients.
4. Add the water a little at a time to form a sticky batter, the batter should coat the vegetables well, and leave to rest for 5 mins.
5. In the meantime, fill a saucepan or deep wok 1/3 full with the vegetable oil. Heat the oil on medium heat until a cube of bread browns in 30 seconds.
6. Drop individual heaped tablespoons of the vegetable batter into the oil. Fry for 4-5 mins until golden brown. Turn over half way through cooking for even cooking.
Make sure you do not overcrowd the pan for best results.
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