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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use chickpea broth as a base for soups, sauces, and dips, adding a …
What it is
Chickpea broth is the liquid left over after cooking chickpeas. It is made by simmering chickpeas in water, then straining out the solids. It has a mild, slightly nutty flavor.
Why it's used
Manufacturers use chickpea broth as a base for soups, sauces, and dips, adding a subtle savory flavor and body. It can also be used as a vegan alternative to egg whites in some recipes, such as meringues or mayonnaise, acting as an emulsifier and binder. It is commonly found in salad dressings, spreads, and prepared fish dishes.
Health notes
Chickpea broth is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of plant-based protein and fiber. International bodies like JECFA have evaluated similar legume-based ingredients, but no specific evaluations for chickpea broth are widely cited. It is not associated with significant health controversies at typical consumption levels.
Allergen info
Chickpeas are legumes, not one of the 9 FDA major allergens. Chickpea broth is not derived from any of the major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.