Healthy Food Database
Otherwise known as Garbanzo Beans, chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a nutty, robust flavour. They are usually pale yellow in colour. Chickpea (besan) flour is gluten free and can be used to make savoury breads and pancakes. Whole, they are delicious in casseroles and salads or pureed to make hummus.
Dried chickpeas are incredibly economical but do take a bit of time to soak and cook. You should soak them overnight in cold water, but can reduce the soaking time in boiling water for two to three hours.
Canned chickpeas are also quite economical. Most brands are canned is very salty water so make sure you thoroughly rinse them before use.
Buy dried from a store with a guaranteed turnover of produce. Canned cooked chickpeas, or cooked vacuum packed, are also available from supermarkets and health food stores.
Store dried chickpeas in an airtight container in the pantry. Cook extra and freeze in plastic containers for up to 3 months.
Tips & Tricks:
Reduce soaking time by pouring boiling water over the dried peas. Allow to stand for 3 - 4 hours before cooking.
Soak ovenight in lots of water. Drain and add fresh water. Bring to the boil and cook for up to 2 hours or until tender. Add salt at the end of the cooking as otherwise the skin will toughen.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
No information available
Benefits the Following Health Conditions:*
High Blood Cholesterol
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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