CHICKPEAS

Chickpeas are native to the Fertile Crescent region and the first evidence of dietary use of chickpeas date back to the Neolithic period.

In Ancient Rome and Greece chickpeas were used in traditional medicine, and in the 18th century, roasted chickpeas were a substitute for coffee, which are still sometimes used instead of coffee.

Chickpeas are used for a variety of dishes. They are delicious with different types of vegetables, but you can also use them to make stews, side-dishes, cold and warm salads or spreads (the most-well known is humus, a spread made from chickpeas, garlic and sesame paste).

Chickpea flour can be used instead of cereal flour, which can be used for baking or thickening dishes.

Similar to lentils, mashed chickpeas have a creamy texture, so they can be used to prepare patties or falafel (chickpea balls).

Chickpeas are an indispensable ingredient of North-African and Indian cuisine. Chickpeas can be boiled, fried or baked.

The largest producers of chickpeas are India, Australia, Pakistan and Turkey.

The plant attains a height of 50 centimetres and develops small pen-shaped leaves. The flowers are white with blue, violet, or pink veins. Each seed pod contains two or three peas.

Ancient people also associated chickpeas with Venus because of its alleged positive effects on fertility.

In some languages, chickpeas are called “garbanzo beans”, which originates from the old Basque words “garau” (meaning seeds) and “antzu” (meaning dry).