Chick Peas, TRS, 500g

Chickpeas are a staple ingredient in Indian cuisine, very popular for their mild nutty flavour. TRS chickpeas are ideal for making authentic Indian dishes without meat. Compared to brown chickpeas, yellow chickpeas are slightly flourier and cook faster. Use the peas to make falafels and hummus and for dishes such as chana masala (spicy chickpea curry). Cooked TRS chickpeas are also perfect for making chana aloo (a curry dish of potatoes and peas). You can also make fine chickpea flour and use it as an ingredient in Indian desserts (besan halwa, besan bundi).

It is one of the most valuable legumes and, according to nutritionists, contains as much protein as beef or chicken and more than pork. Chickpeas are particularly appreciated by vegetarians. In India, chickpea flour is used as abundantly as wheat flour in our country and replaces the usual potato in soup. In Middle Eastern countries, chickpeas are mashed into a pâté called hummus or fried into falafels, which look like meatballs. Regular consumption results in a significant reduction in cholesterol.

Consumption: Soaked (or sprouted) chickpeas cook quite quickly. It should be cooked in unsalted water. Chickpeas are suitable for many soups. A little can be added to rice dishes, especially plov. Can be mixed with pearl barley.

They are very hard, so they need to be soaked for at least 6 hours before boiling (preferably overnight). They increase in size by a factor of four when swollen. After 3-4 days of resting (twice a day, rinsing and draining), the chickpeas will start to sprout. The sprouting peas contain enzymes and vitamins that were not present before.

Nutritional value per 100g:

Energy: 1718kJ / 411kcal

Fat 2,1g, of which saturated fat 0,2g

Carbohydrate 16,8g, of which sugar 1g

Fissile matter 4,3 g

Protein 8,4 g

Salt 0g

Ingredients: chickpeas (garbanzo beans).

Allergen information.

Storage conditions: Store in an airtight container in a cool, dry place.