Chickpeas taste fabulous. They have a nutty undertone and taste satisfying and have a slightly grainy texture that makes a wonderful contrast to other ingredients. Chickpeas make perfect food, containing carbohydrates, protein, sugar, and fiber, plus bunches of vitamins and other nutrients.
Chickpeas are a member of the legume family and are also known as chickpeas, lamb peas and garbanzo beans. It was used as early as 8500Ð7500. BC e. in Turkey and the Levant. Then this culture spread to the Mediterranean and ended up in India.
Chickpeas are a rich source of protein, vitamins, minerals and fiber, are beneficial for health and digestion, and are an excellent substitute for meat in vegetarian and vegan diets.
COUNTRY OF ORIGIN: Italy
INGREDIENTS: 100% Chickpeas
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 338
Protein (g) 21
Fat (g) 5.4
incl. saturates (g) 0.5
Carbs (g) 46
incl. sugars (g) 2.5
Fibre (g) 11
Salt (g) 0
HOW TO ENJOY
Soak chickpeas in water for 8 to 10 hours before cooking in order to achieve optimum flavor and texture. It's possible to tell they are finished soaking when they can be split easily between the fingers.
Place the soaked chickpeas in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce and cook for about 1-1.5 hours. It is best to add salt 5 minutes before the end of cooking so that the chickpeas do not harden and cook faster.
Also going from dried to cooked chickpeas increase their size: one cup of dried chickpeas will become about 2 cups when cooked.
As a global food, chickpeas are notably versatile. They are featured extensively in the Mediterranean diet and Middle-Eastern cousine. Sprinkle chickpeas over a salad to add a nutty flavor and to broaden the variety of textures or purŽe chickpeas with olive oil, garlic, lemon juice, and tahini to make a quick and tasty hummus.
Chickpeas are added to pilaf and soups, used as a snack for beer when roasted in oil, they are used to prepare falafel, which is very popular in Israel.