{"id":16514,"date":"2020-05-27T14:30:56","date_gmt":"2020-05-27T12:30:56","guid":{"rendered":"https:\/\/bistrobadia.de\/kichererbsen-guide\/"},"modified":"2024-01-25T12:48:52","modified_gmt":"2024-01-25T11:48:52","slug":"chickpeas-guide","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/chickpeas-guide\/","title":{"rendered":"The big chickpea guide: everything you need to know about the little pea"},"content":{"rendered":"\n

Imagine if there were no chickpeas… So no falafel<\/a>, no hummus<\/a>, no chickpea salad<\/a>… OMG! That’s not possible and luckily we don’t have to imagine it either. It’s not for nothing that the chickpea is a staple food in many countries. And in the meantime, they are also appearing more and more frequently on our plates. Find out where it comes from, how healthy it is and what you need to bear in mind when preparing it here in the chickpea guide.<\/p>\n\n\n\n

Origin of the chickpea<\/h3>\n\n\n\n

The chickpea was already cultivated about 8000 years<\/strong> ago in the Near East, Turkey<\/strong>, and is one of the oldest cultivated plants<\/strong> in the world. From there it came to Europe in the Middle Ages via India and North Africa. In Mexico and India and in many other countries of the world, chickpeas are a staple food<\/strong>. Chickpeas are cheap, super nutritious and versatile. India is the largest chickpea-growing country, but the plant is also widely cultivated and exported in North Africa, Turkey, Australia and Spain.<\/p>\n\n\n\n

\"Kichererbsen
There is a small pod for each chickpea.<\/figcaption><\/figure>\n\n\n\n

A husk fruit<\/h3>\n\n\n\n

The chickpea belongs to the legume<\/strong> family. So beans, lentils and soya are its siblings. It owes its name to<\/strong> the Latin word “cicer” <\/strong>[German: pea]. There are different varieties, but for cooking, two varieties are particularly popular. Here in Europe, the so-called Kabuli type<\/strong> is the most common. The peas are large, yellowish-beige, have a slightly nutty taste and grow particularly well in the Mediterranean region. The Desi type comes from India and is smaller and darker than the chickpea from Europe.<\/p>\n\n\n\n

Like green peas, chickpeas are in a pod.<\/figcaption><\/figure>\n\n\n\n

What’s in it?<\/h3>\n\n\n\n

One thing is for sure, when chickpeas land on your plate, you are doing something good for yourself and your body. They are an ideal alternative to animal protein<\/strong>, because they are full of protein<\/strong>. 100 g of chickpeas contain around 19 grams of protein, which is a good amount of energy for your muscles. If you eat a vegetarian<\/strong> or vegan <\/strong>diet, chickpeas are the perfect choice; they ensure that you get enough protein without animal products.<\/p>\n\n\n\n

But the chickpea can do even more: in addition to the high protein content, it contains a lot of fibre<\/strong> that keeps you full for a long time and lowers the blood sugar level. It also has vitamin<\/strong> C, folic acid, vitamin E and B vitamins. It is also gluten-free and contains minerals and trace elements such as iron<\/strong>, magnesium, zinc, potassium and calcium. So, fries aside and let’s go for the chickpea! Although… you can have chips sometimes… But with chickpeas on the menu, you are well equipped to do something good for your muscles, nerves and bones.<\/p>\n\n\n\n

Important nutrients of<\/strong> the chickpea<\/h3>\n\n\n\n