Chickpeas

Chickpeas (Cicer arietinum) are one of the oldest cultivated crops, known for their round, beige appearance and nutty flavor. They are commonly used in Mediterranean, Middle Eastern, Indian, and North African cuisines. Chickpeas come in two main varieties: the larger, lighter beige variety, often called garbanzo beans, and smaller, darker varieties used in some regional dishes.

These legumes are a fantastic source of plant-based protein, making them a popular choice for vegetarians and vegans. Chickpeas are also high in fiber, which promotes healthy digestion and helps to manage blood sugar levels. Additionally, they contain a wide array of vitamins and minerals, including folate, iron, magnesium, and potassium, which support overall health, boost energy, and contribute to bone and heart health.

Chickpeas are used in a variety of forms—whole, mashed, or ground into flour (as in the case of chickpea flour or besan). They are the primary ingredient in classic dishes like hummus, falafel, and chana masala. They are also commonly used in soups, stews, salads, and roasted snacks, offering a mild, nutty flavor and a satisfying texture.

The high fiber and protein content in chickpeas also help keep you full for longer, making them an ideal addition to a balanced diet for weight management. Chickpeas are also low on the glycemic index, making them a healthy option for those managing diabetes.

Whether used in savory dishes, blended into dips, or made into snacks, chickpeas are a versatile and nutrient-packed legume, beloved in kitchens around the world.