Packaging
500 g – 3 kg – 10 kg
Chickpea Grains
NUTRITION
AVRERAGE NUTRITIONAL VALUES
100g / % Contributions
Fat* 5.9g/8%
Carbonhydrates** 44g/17%
Protein 19g/37%
Salt 0.06g/1%
Fibre
16g
B9
130g/47%
TASTING TIPS
Preparation
Soak overnight, discard the soaking water and pour the chickpeas in a large volume of cold salt water.
Cook after boiling for 45 min over low heat, covering.
(To facilitate digestion, add a few grains of cumin, green anise or fennel or a little Kombou seaweed to the cooking water).
Utilisation
- The most famous use: the chickpeas present in couscous.
- The Indians have created many recipes based on chickpeas (soups, purees or stews).
- In the Middle East, hummus is made with chickpea puree, lemon juice, olive oil and sesame puree (tahini).
- In Israel, they are made into falafels, kinds of dumplings or pancakes seasoned with various herbs and spices and then fried in oil.
- You can make a coffee substitute by roasting the beans and then grinding them.
Advice: it is recommended to combine legumes and cereals to benefit from their respective protein and amino acid contributions which are complementary (2/3 of cereals for 1/3 of legumes).
