What are chickpeas?
The word chickpea originates from the Latin name cicer and known in Spanish as garbanzos.
Where are they grown?
A plant, which grows mainly in tropical climates such as the Mediterranean, western Asia and the Indian subcontinent
Nutritional Value
The chickpea is a good source of protein, containing dietary fiber, folate, Vitamin B6, Vitamin C and zinc. Chickpeas also contain carbohydrates and are low in fat.
How to use them
They can be bought already cooked in jars or cans but if bought dried they need to be soaked for several hours and then simmered for an hour or two.
Wonderfully nutty in taste the chickpea does not dissolve if overcooked and keeps its shape. This makes them an ideal addition to many interesting dishes:-
- Cold in salads
- Stews-curries
- Ground into a gram flour – mainly used in Indian cooking
- Fried as falafel
- Fermented and made into an alcoholic drink similar to sake
- Ground into a paste –hummus
- Spiced chickpeas as a snack
Chickpea Recipes
Chickpea stew with tomatoes and spinach
Couscous with chicken and chickpeas
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{ 3 comments… read them below or add one }
I have been eating hummus since the late mid-1920 as an ARABIC or SYRIAN and now Lebanese food. Palestinians eat it before Israel became a state, when it was only an optimistic vision. Most of the food you have described is of Mediterranian and North African origin.
This food when properly cooked and/or prepared can be eaten for days without refrigeration. (before electricity)
I adore hummus, even dare I say, the bought variety.
Yes I do tend to describe Mediterranean food because I live in Spain and I know the value of the food here ie cooking with olive oil, lots of garlic and onions.
In other words food with real flavour.
I love garbonzo beans and as an israeli im proud to say we have also been eating them for a very long time and most people know them to be israeli food.