Chickpeas

Chickpeas (chickpeas) in grains for cooking.

Chickpeas size 9+

Chickpeas are a good source of proteins needed by the body for cellular repair. The abundance of vitamin E strengthens immunity, protects the heart and keeps skin and hair healthy. It also contains zinc, which improves the functions of the immune system and the thymus. In addition, chickpeas are a useful source of isoflavones, which have an estrogen-like effect and suppress the formation of tumors. Chickpeas are an excellent source of protein, folate, as well as minerals such as manganese, iron, copper and zinc.

Chickpea, also known as chickpea, is an annual plant from the Legume family. It is one of the oldest cultivated plants. The first evidence of its use as food dates back 7,500 years and is related to the prehistory of the city of Jericho. Today, the largest producer is India, it is also grown in Turkey, Pakistan, Australia, Iran, Ethiopia, Mexico. Small quantities are produced in our country, mainly in North-Eastern Bulgaria.

It is a traditional food for many countries around the world - in the Mediterranean, the Middle East, Africa, India. It is a main ingredient of hummus and falafel, typical of Arabic cuisine. Hummus is a paste of ground chickpeas, tahini and spices, and falafel is fried chickpea meatballs. In our country, until recently, chickpeas were mostly popular in the form of roasted chickpeas and as an addition to coffee or as a decaffeinated substitute. In recent years, it has increasingly entered our daily kitchen as a component of various dishes, salads and garnishes.

Chickpeas have a high nutritional value - they are a source of proteins, carbohydrates, minerals - iron, magnesium, phosphorus, zinc, manganese and copper. Like other legumes, it has a high protein content and is also rich in dietary fiber. Compared to nuts, it contains less fat. In diets for weight loss, it should be borne in mind that the carbohydrate content is high - 60 g in 100 g of product.

Contents:
Chickpeas for cooking.

Nutritional values ​​per 100 g:
Energy: 1464 kJ / 350 kcal
Fat: 6 g
of which saturated: 0.6 g
Carbohydrates: 61 g
of which sugars: 11 g
Protein: 19 g
Salt: 0.1 g

Method of use:
It is suitable for adding to soups, side dishes, salads, for preparing fried meatballs - falafel, for hummus, etc.

The grains are soaked for 12 to 24 hours, after which they can be prepared as a soup, main course or puree. It can also be prepared with vegetables and served with a garnish of couscous.