We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Chickpeas are back in favor
Although chickpeas were used and appreciated in Old Polish cuisine, they were later forgotten. It is mainly associated with Mediterranean cuisine. It is eaten in the Middle East and North Africa.
Today, it is more and more often used in Polish cuisine - to diversify the taste, but also because as an ingredient it is healthy, filling and quickly accepted by people of all ages.
The benefits of chickpeas
- is a good source of protein and carbohydrates,
- contains sulfur-rich amino acids,
- an important source of fiber,
- supplies unsaturated fatty acids - linoleic and oleic acids,
- is an important source of vitamins: riboflavin, niacin, thiamine, folic acid,
- it is worth eating it because of its richness: calcium, magnesium, phosphorus, potassium and iron.
How to cook chickpeas?
Chickpeas should be soaked before preparation - at least for 8 hours and optimally for 12 hours. It is important to cleanse her of toxins, but also to reduce her cooking time.
We use fresh water for cooking chickpeas (always!). How much to pour water? It is best if the water layer is 10 cm above the seeds.
We start cooking over high heat uncovered. We bring the water to a boil and cook for about 30 minutes. We remove the foam that will collect on top. You can add a little baking soda to the boiling water, which will speed up cooking.
We turn the fire and cook under partial cover for about 40 minutes.
At the end of cooking, you can salt the chickpeas.