03 Nov 2009

Chickpeas are the pea-like seeds of a bushy plant. They're round with a nutty flavour and frequently used in Central Asian and Middle Eastern cuisine. There are two groups of chickpeas - desi and kabuli- distinguished by seed size, shape and colour. They also have different growth requirements and end uses. Chickpeas are an excellent source of carbohydrates and protein, which constitute about 80% of the total dry seed weight. Crude fibre is mostly located within the seed coat. They are also rich in phosphorus, calcium, folate and Vitamin C.

Use: They're perfect to use in soups, salads, curries and casseroles.



Acidulated water

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