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> > The Indians and Pakistani use chick pea flour to thicken their curries.
>
> It's _wonderful_.  You can get it (usually just called "pea flour") at
> any Indian food store, and you can use it for a million things.  [...]
>
> Speaking of indian foods, if you haven't discovered papadums yet, try 'em.
> They're thin sheets of a dried chick-pea batter (a bit like uncooked pasta,
> conceptually) which you either deep-fry or brush both sides with a thin
> layer of vegetable oil and microwave.

I agree with everything you say about chickpea flour.

It's interesting that you get papadums made from chickpeas.  The ones
available round here there usually made from urd flour, which I assume
is a different kind of lentil (although I haven't yet found out which
one).  But I agree that they are also very good.

Bryan