If using dry chickpeas, grind them in a high-speed blender until fine. Sift the flour to remove any lumps or larger pieces.

Heat a heavy-bottomed skillet over medium heat and add the flour.

Toast the flour while stirring continuously until it turns a light tan color and releases a nutty aroma (about 10-15 minutes).

Remove from heat, let it cool, and store in an airtight container.