Their protein-rich seeds contain little fat, many roughage. As raw food soak the peas and let them germinate, then use them as germinated or blanched sprouts. With their slightly nutty-sweet taste, chickpeas are very popular in the kitchens of India, North Africa and Portugal.
Chickpeas belong to the group of legumes. They are nutritionally and physiologically valuable. Their protein-rich seeds contain little fat, lots of fibre, lots of lysine, vitamin B1, B6 and folic acid as well as minerals and iron.
Use when cooked (wash the peas and leave to soak for 10-12 hours). Best overnight. Then cook for 1-2 hours; in a pressure cooker for about 15 to 30 minutes).
Chickpeas can be used to make delicious stews or chickpea puree. And for those who like Moroccan food, the small round balls, " Falafel ", they are made from chickpea puree.
Soak the peas as raw vegetables and let them germinate, then use them as germinated or blanched sprouts. With their slightly nutty-sweet taste, chickpeas are very popular in the kitchens of India, North Africa and Portugal.
They can be processed into meatballs, paste, spread or dip and go well with rice dishes and couscous.
Sprouted chickpeas are a valuable addition to salads and soups.
Ingredients: Chickpeas (May contain traces of gluten, nuts (including peanuts), almonds, milk, lupines and sesame)
100 grams of dried chickpeas:
-1,548 kJ / 367 kcal
-21 grams protein
-5.6 grams fat
-55.5 grams carbohydrates
The main minerals are magnesium, zinc, iron and copper. Although the fat content of chickpeas is higher than that of other legumes, they are not fatteners. The fats of chickpeas are mainly unsaturated fatty acids.
The oriental legume is not stingy in vitamins. It provides us with vitamins K, E, B1, B2, B6 and also with some vitamin C.