Chickpeas
…rediscover pulses!
A source of plant-based protein, fibre, phosphorus, magnesium, iron and many vitamins. They contribute to maintaining bone structure, the muscular system and metabolism.
Ingredients: chickpeas
| NUTRITION FACTS | PER 100gr |
| Energy | 1486kj/353kcal |
| Fat | 5,7gr |
of which saturates | 1,2gr |
| Carbohydrate | 48,5gr |
of which sugars | 4gr |
| Fiber | 14,7gr |
| Protein | 21,3gr |
| Salt | 0,02gr |
Combined with grains (groats, rice), they can replace meat as the grains carry amino acids that are combined with the amino acids carried by the proteins contained in the chickpeas.
Mainly grown in India and Mexico, in places of Northern Greece and in Thessaly.
How to cook them
Soak them in water overnight. They can be cooked in many ways: boiled with celery and salt or cooked as a soup with tomato in the pressure cooker or the pot. Perfect in the oven with eggplants. They have a unique aroma and a distinctive taste.
Leftovers can be turned into falafel/vegetarian chickpea meatballs or chickpea rice according to the traditional cuisine of Smyrna!
In the Middle East, they put together boiled chickpeas, tahini and olive oil and make a delicious and highly nutritional salad named hummus that is now well-known all over the world.