Chickpeas

November 23rd, 2010 by admin

The Chickpea (Mz.: Chickpeas) is a plant belonging to the genus of Legumes.

Chickpeas are originally from Asia and spread over time in the whole Mediterranean region.

The main growing areas of chickpea are today Turkey, Spain, Pakistan, Afghanistan and India.

The chickpeas used in Europe are round and have a beige-yellow color.

There is a second chickpea sort, which have smaller and wrinkled seeds. This species is relatively unknown in Europe.

Nutrition

Chickpeas contain about 60g of water, 7 to 8g protein (Depending on the sort and nature, more protein can be included), 20g carbohydrates, 2 to 3g fat, and about 4 to 5 g fiber.

Vitamins, Minerals and Trace Elements

Chickpeas contain vitamin A and beta carotene, furthermore, the group of B vitamins, B1, B2, B3, B5, B6, B7, B9 and folic acid, plus vitamin C, vitamin E and vitamin K.

Minerals are actually found in the chickpea, but rather in insignificant quantities. Noteworthy are still trace elements fluorine, copper and manganese.

Cooking in the Kitchen

The chickpeas are soaked overnight and then boiled for 1 to 2 hours. There are also ready cooked chickpeas to buy in cans.

Turkish Cuisine – Use

Chickpeas are a staple food in Turkey and are very popular. In Turkey they are known by the name nohut.

Chickpeas are used as a starter for soups and stews. The chickpea is also often used for the famous Turkish Specialty Couscous.

In addition, roasted chickpeas are offered in Turkey to nibble, they are called then Leblebi.

From the chickpea also a paste is made​​, this chickpea paste is called Humus and is refined with Tahini – Sesame Paste.

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