Due to its high nutritional value, it has always been an important food in the human diet.
It looks like a soybean and is one of the delicacies of Asian cuisine.
This legume is too rich in protein and fiber, as accompanying elements are vitamins and minerals for which science has evidence of crucial importance for our health.
Young chickpeas are not used!
Young chickpeas contain a high content of malic and oxalic acids, which can cause serious disorders in the body. That is why we use the fruits of only mature plants !
Chickpeas are certainly one of the best sources of protein, fiber, vitamin B6, iron and magnesium for vegans and all those who are allergic to gluten.
Chickpeas are a very good source of iron, even cooked chickpeas contain twice as much iron as one amount of meat. The combination of fiber, potassium, vitamins C and B6, as well as a lack of cholesterol is great for maintaining heart health.
Recipe for cream soup:
- 800g chickpeas
- 2 onions
- 3 cloves garlic
- Fresh parsley, oregano, salt, pepper
- Juice of one lemon
- Olive oil
- Chop the onion and garlic and sauté in olive oil.
- Add chopped parsley, drained cooked chickpeas, oregano, pepper and salt. pour 1 – 2 liters of water and cook covered for about 20 minutes.
- Then add lemon juice, then blend the broth with a stick mixer. (If you don’t have a stick mixer, you can use a blender).
You can cook and use chickpeas in various ways – bake them, add them to salads, make quick soups and stews, make hummus or some similar spread, or just freeze them and leave them for later. You can use it for both savory and sweet dishes.
You can use only salt and pepper, and you can also use some exotic spices and turn the dish into a completely new and unusual experience.