“ Brand: D`aucy / Type: Peas „
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One thing I cook a lot of is chickpeas......I love them! Not only do I find them tasty, filling and healthy being naturally low in fat, that 2-3 tablespoons equate to one portion of the recommended fruit and vegetables a day we should be consuming but that they also contain phytoestrogens which are a plant version of real oestrogen which is said could help in the prevention of breast cancer. They are full of essential vitamins, minerals and fibres though chickpeas are meant to be better in vitamin and mineral content boiled from fresh rather than canned.
The can is 400g in size (and the only size I have ever seen these available to purchase them in by the way) and on the front of the can there is a picture shown of the chickpeas and we are clearly told what they are and who they are by and on the back of the can other information listed includes ingredients, nutritional advice and contact details for the manufacturer are given. There is no ring-pull to the top of the can however it is simple to open with a can opener.
Pale and light cream in colour the chickpeas are round and hard to the touch they simply come in a little water. You can heat them in a saucepan and on the hob for a few minutes and then drain and serve them as they are or you can add them to recipes which is what I always do. I have added these to numerous curries (especially when I have had a few friends round and needed the food to spread out further at very short notice) and I have made hummus in my blender with these and I have made a beef and chickpea casserole idea which was rather nice in my slow cooker!
These taste to me very natural and unseasoned. They soften through cooking them but they don't go mushy or slushy and the skins don't shred (pet hate of mine!).
These are simply a very tasty chickpea, you get plenty of them and as a fan of chickpeas these are equally as good as far more expensive ones that I buy and for me although I do like to use dried ones usually, not always do I have the time and as I said one night I was making a curry for 4 people which was fine but at the last minute two more friends decided they were coming and I couldn't then say no so slightly panicked at a curry in the oven all beautiful and tasty and knowing that there wasn't enough to go around I was lucky that I had a can of these (and a can of lentils!) and it really did save my bacon! They are quick to cook but they are also cheap to buy and I buy these from a local convenience store at 3 cans being only a pound.
Available in B & M and I have seen them in local convenience stores and also you can bulk buy these online.
The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, kadale kaalu, sanaga pappu, shimbra, Kadala) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.
*******Source - Wikipedia*******
The Science Bit
Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
Chick peas are a wonderful versatile bean with great nutritional value. Chick peas are one of the easiest beans to create a recipe with and are surprisingly tasty on their own and especially tasty when a few spices and herbs are added.
Chick peas can be bought un soaked in packets and appear as hard medium sized beige to yellow peas. The un soaked peas will require soaking overnight in water for a specified amount of time. (please refer to manufactures guidelines)
I would always opt for Tinned chickpeas mainly for convenience which require boiling in water and then left to simmer (please refer to manufactures guidelines)
Chickpeas taste slightly earthy yet have a slightly crunchy texture and are equally suited to sauces and salads.
Generally I boil and then simmer the tinned chickpeas and fry a little, garlic, onion and ginger with olive oil whilst the chickpeas are boiling. Once the Chick peas are cooked and the ginger, garlic and onion are suitably browned, I add water and some vegetable stock, small cherry tomatoes, turmeric, paprika, gram mislay and oregano. Add the chick peas and leave to simmer for 5 minutes. Then add spinach and curly kale cook for a further minutes and then serve.
Alternatively cook the chickpeas and add to a tossed salad with sweet corn and add flavourings of choice for a healthy packed lunch.
I can't think of anything negative regarding the versatility, taste and nutritional value when it comes to the humble chick pea.
A great addition to any food cupboard.