Chick peas

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

*****Health Benefits****8
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.
******Source:- http://www.whfoods.com******

*****8General Overview*****
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.

***Taste****
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.

****Recipies***
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.