Discover the richness of nutrients in chickpeas
Chickpeas, also called chickpeas or Italian peas, look quite interesting. These small, orange grains, not very regular in shape, are more like peanuts, yet belong to legumes. The taste of chickpeas combines the taste of peas and peanuts - it is mild, after preparation it has a creamy texture and a sweet aroma.
Traditional ingredient of exotic dishes
Chickpeas are popular in warm climates. The inhabitants of the Mediterranean and Middle Eastern countries have known it for a long time and use it in many ways. It is the basis of many tasty dishes that we admire when traveling to Egypt or Turkey - it is added, among others, to humus and popular falafels. Chickpeas have been known on Polish tables for several centuries, but they are not as popular as other legumes.
Lots of protein, fiber and minerals
Like other legumes, chickpeas are a very rich source of protein. It provides a lot of exogenous amino acids, i.e. those that are necessary for the proper functioning of the body, but it is not able to produce them itself. Chickpea protein is easily digestible, so it is quickly processed in the digestive system and used as a cellular building material. Chickpeas also contain a lot of carbohydrates, most of which are complex carbohydrates. Thanks to this, it is a product with a low glycemic index that does not cause rapid insulin throws into the blood. Chickpeas can therefore be eaten without fear by diabetics and people who are on a slimming diet. Chickpeas also contain a lot of dietary fiber as well as vitamins and minerals, including vitamins A, C, K, folic acid, potassium, calcium, iron, magnesium, and phosphorus.
The use of chickpeas in healthy cooking
Chickpeas can be used in many ways in the kitchen: for vegetarian, exotic and healthy dishes. A great passion for salads, sandwich spreads, vegetable stews or medicinals. It can be added to vegetarian cutlets, it goes well with rice, pasta, and various kinds of groats. It goes perfectly with tomatoes, avocados or various salads. However, before adding it to dishes, pour water over the dry chickpeas and let them stand for 12 hours, and then cook them.
A method of preparing
Rinse chickpeas and soak for at least 8 hours (you can add a teaspoon of baking soda). However, it should be remembered that chickpeas swell under the influence of water. After this time, drain the chickpeas and rinse thoroughly. Cook for about 1 hour or until the desired softness is obtained. You can add a tablespoon of vegetarian broth to the cooking chickpeas (or a cube of vegetable broth). After cooking, chickpeas should be crispy, but not soft. After cooking, chickpeas can be stored in the refrigerator for several days. It is an ideal addition to soups, stews, salads and spreads.
|Producer:||Michał Pelc ANAGRAM, Wiarusa 3/3, 32-087 Zielonki|
100% BIO Chickpeas
Country of origin:
500g / 1kg
The product comes from organic farming, covered by the certificate: PL-EKO-03.
|Allergens:||The product may contain gluten, peanuts and other nuts, sesame and soy due to the processing in the facility where products containing these allergens are packed.|
|Expiration date:|| All products come from regular deliveries.
Chickpeas nutritional values
|Nutritional value in 100g of the product:|
|Energy value||1581 kJ / 378 kcal|
|including saturated fatty acids||0.6 g|
|including sugars||10.7 g|