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Chickpeas – Healthy Legumes

Chickpeas belong to the legume family. Their name has nothing to do with “giggle” but is derived from the Latin word “cicer” (= pea). They are one of the oldest cultivated plants in the world and there are two main varieties. The most common variety is the plump, yellowish-beige legume. The other variety is brownish, more irregular in shape, slightly smaller and more angular. The second variety is also known as the oriental chickpea.

Origin

Chickpeas were already being cultivated in Asia Minor around 8000 years ago. From there it spread to the Mediterranean and India. India is today, among other things, the largest growing country for legumes. The chickpea needs a warmer climate and gets by with less water.

Season

Chickpeas are available all year round in dried and canned form.

Taste

The taste of chickpeas is rather neutral, slightly nutty.

Use

Dried chickpeas should be soaked for at least 12, preferably 24 hours. Chickpeas that float to the top after soaking should be discarded. The soaking water contains inedible ingredients and should also be disposed of. Then wash the peas again. The cooking time is 30-40 minutes. Uncooked chickpeas also contain inedible ingredients and must not be eaten. Canned chickpeas are already pre-cooked and can be processed and eaten immediately, for example with a chickpea dip with tomatoes. The legumes are mainly used in oriental and Mediterranean cuisine. They are used in soups, stews and salads. For example, try our chickpea salad with tuna, vegetables and herbs! Or prepare them as an oriental-spiced casserole with meatballs and hazelnuts. Probably the best-known dish with chickpeas is hummus, a puree made from chickpeas, sesame butter, garlic and spices, which is served as a dip for vegetables and meat. The falafel is also made from chickpeas. The spicy balls are made from pureed chickpeas and then fried in hot oil. In India, chickpeas are part of many curry dishes.
Chickpeas can also be processed into flour and used for savory baked goods such as farinata – Italian pancakes with vegetables. Our laddu recipe is also made with chickpea flour. The delicious, sweet balls are among the most popular Indian sweets.

Storage

Dried chickpeas should be stored in a cool, dark place.

Durability

If stored properly, dried chickpeas can be kept for several months. Canned chickpeas also have a long sell-by date.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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