The Chickpeas are a legume from the family Fabaceae. These chickpeas are high in protein and one of the earliest cultivated legumes. India is the major producer of both types of chickpeas, which followed by Australia, Pakistan, Turkey, Myanmar, Ethiopia, and Iran.
The Chickpeas have delicious nutlike taste and buttery texture. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes. These beans are light cream colored, fairly uniform and rounded in shape, and two times bigger than the brown chickpeas. These chickpeas provide more concentrated nutrient amounts since these nutrients are found in the seed coat.
They can be stored in a dry state in an airtight container in a cool, dry, and dark place where they will keep for up to 12 months.
Chickpeas can be cooked and eaten in salad, cooked in a stew, ground into flour, ground and shaped in balls and fried as falafel. These chickpeas flour can be used for gram flour and used frequently in Indian cuisine. In Middle Eastern cuisine, they can be used in some famous dishes like sausages, consumed with pasta and soup. They can be also used as roasted, spiced, and eaten as a snack. They can be preserved in syrup and eaten as sweets and in desserts.
Nutritional Value of Chickpeas contains per 100gms is mentioned below:
Energy 164 kcal
Carbohydrates 27.42 g
Sugars 4.8 g
Dietary fiber 7.6 g
Fat 2.59 g
Protein 8.86 g
Vitamin A equiv. 1 μg Thiamine (B1) 0.116 mg
Riboflavin (B2) 0.063 mg Niacin (B3) 0.526 mg
Pantothenic acid (B5) 0.286 mg Vitamin B6 0.139 mg
Folate (B9) 172 μg Vitamin C 1.3 mg
Vitamin E 0.35 mg Vitamin K 4 μg
Calcium 49 mg Iron 2.89 mg
Magnesium 48 mg Phosphorus 168 mg
Potassium 291 mg Sodium 7 mg
Zinc 1.53 mg
Color: Light cream
Taste: Nutty and Buttery