Chickpeas or garbanzo beans are a roundish, beige to light green members of the legume family. They are grown primarily in Asia, India, and in the Mediterranean. Chickpeas are loved throughout the world, from India, throughout the Middle East, into Europe and beyond. You can prepare multiple dishes with garbanzo beans. You can find several delicious recipes here.
Most popular dish in the Middle Eastern countries is hummus. Garbanzo Beans are also used a lot in south european cuisines, they are used in salads or as a side dish in many italian, portuguese or french dishes.
The chickpea flour is known too. It is called a gram flour. Gram flour is used widely in India, and elsewhere to make falafel, or in Burma to make a variety of tofu, known as Burmese tofu.
Garbanzo Beans contain huge amount of protein, a half a cup has about 17 grams of dietary fibre and 19 grams of protein.
Even though legumes are known for their fiber, and fiber found in garbanzo beans actually supports digestive tract function.
Garbanzo Beans contain antioxidant nutrients like vitamin C, vitamin E, and beta-carotene, they also contain more concentrated supplies of antioxidant phytonutrients.
Consuming garbanzo beans proved to decrease cardiovascular risks, as little as 3/4 cup of garbanzos per day can help lower our LDL-cholesterol in a one-month period of time.
No food macronutrients are more valuable for blood sugar regulation than fiber and protein. These two nutrients have an amazing ability to help stabilize the flow of food through our digestive tract and prevent the breakdown of food from taking place too quickly or too slowly.
Cooking and soaking chickpeas
You can buy garbanzo beans in a can but I´m aware that if cooked yourself they are much better and tastier. If you buy raw chickpeas, check the production date on the package, because if they are too old they simply won’t soften no matter how long they soak or cook.
Soak the garbanzo beans overnight. If you like, add baking soda when soaking chickpeas, it prevents the skin from slipping off during the cooking process.
Cook them for around 1 – 2 hours until nicely soft but not falling apart. Add a pinch of turmeric to the water as they cook. Don’t use salt – it toughens the skin. When cooked, they will have a rather creamy texture.