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CHICKPEAS

Chickpeas contain 6% fat, while beans, peas and lentils contain 2%) and carbohydrates (55%). In Arab cuisine, chickpeas are the main ingredient of hummus, and in Tuscan cuisine they are used for farinata, an unleavened chickpea pancake.

In addition to being rich in starch, vitamins and fatty acids (linoleic acid), chickpeas also contain saponins, substances that help decrease blood lipids and cholesterol. They have a high percentage of cellulose, so those with gastrointestinal disorders must eat accordingly. Chickpeas are more digestible, however, if their thin skin is removed. The folate in chickpeas helps make healthy red blood cells and helps to reduce the risk of strokes and heart attacks. Finally, chickpeas are rich in mineral salts (magnesium, calcium, phosphorus, potassium) and B vitamins.

Canned chickpeas are truly versatile; they can be used to prepare so many starters, hearty stews, added to salads or used for tasty side dishes, saving so much time – no soaking needed and your recipes can be prepared quickly and easily. And thanks to their creamy consistency, they are ideal for soups and purees.