Chickpeas or garbanzano beans are a legume originating from the Middle East. They play an important role in Mediterranean and Indian cuisine. They are also used to make the highly popular hummus and falafel, yet chickpeas can also be used in many other dishes.
Significance, effects:
Similarly to other legumes, chickpeas have a high protein (approximately 20%) and significant fiber content that facilitate intestinal health and provide a sense of fullness. It contains numerous minerals, such as phosphorus, calcium, magnesium, iron and selenium.
Chickpeas aren’t recommended to be consumed raw as they contain so-called anti-nutritive substances that inhibit the absorption of other, useful materials. The amount of anti-nutritive substances can be reduced with soaking and cooking/baking. The same is true of the flatulence factors of chickpeas.
Use:
It’s worth soaking the chickpeas for 8-10 hours prior to use. The soaking is sufficient when the peas can be easily crushed with your fingers. The longer they are soaked, the more the cooking time is reduced (after soaking for 24 hours, the chickpeas can be cooked in approx. 30 minutes). Their average cooking time is 1-2 hours.
Chickpeas are not just used for making hummus and falafel. They can also be used in salads, soups, curries and as a replacement for popcorn, baked in the oven. They are best used with Indian spices.
They are also suitable for sprouting.
Ingredients: chickpeas*
*= from a Certified Organic Source HU-ÖKO-01
Certified by: Biokontroll Hungária Nonprofit Kft.
Nutritional value (per 100 g):
| Energy: |
1523 kJ / 364 kcal |
| Fat: |
6,04 g |
| - of which saturated: |
0,6 g |
| Carbohydrates: |
60,65 g |
| - of which sugar: |
10,7 g |
| Fiber: |
17,4 g |
| Protein: |
19,3 g |
| Salt: |
<0,1 g |
Country of origin: Turkey
Keep in a cold, dry place!
