Originating in the Near East and consumed there for thousands of years, chickpeas are believed to have been cultivated in the 12th century BC. It quickly became established in India, where it became the main legume and staple of the Indian diet. The varieties grown and consumed in India, the rest of Asia, parts of Africa or Australia are of the desi type, i.e. black or brown grains that are smaller than the kabuli type that we grow and consume in Europe and America. The flakes consist of whole grains of legumes that are cleaned and then steamed, which considerably reduces the cooking time during preparation. It is recommended to take 4 tablespoons per person and cook for 5 minutes in 200 ml of boiling water. Let it swell on the heat for 2 minutes. Otherwise, add the flakes directly to savoury or sweet recipes such as gratins, soups, vegetable pancakes, doughnuts, cakes, biscuits, breads, etc. Possible traces of cereals containing gluten, soy, nuts ( hazelnuts, almonds, cashews ), sesame.