Nutritious chickpea grains have a light nutty aroma, oily texture, resemble a hazelnut in shape, green, black, red, brown and beige in color. Chickpeas contain almost 80 nutrients. The seed is rich in vegetable protein, enriches the human body with selenium, carbohydrates, fats, folic acid.
The use of such a wonderful product helps to saturate the body with vitamins, trace elements and minerals. The occurrence of various diseases is associated with a lack of any nutrients. Chickpea supplies organs and systems with calcium, potassium, phosphorus, magnesium, manganese, silicon, iron. Grain protein contains amino acids, lysine, tryptophan, methionine. The nutritional properties of chickpeas are the same in value as bread and meat. It is rich in magnesium, which is useful for nervous overstrain and for the normal functioning of the heart. The product is easily absorbed by the body.
Chickpeas, also called "peas", are an ideal product for lean and dietary nutrition. In addition to vegetable protein, it contains about 70 nutrients. Chickpeas are well absorbed by the body and do not cause heartburn and other stomach disorders. The use of chickpeas helps:
to purify the blood
to strengthen lactation after childbirth
improve liver function
to normalize the work of the cardiovascular system
Chickpeas are used in the preparation of pilaf, falafel, hummus. It is also used to make flour. It is also eaten in germinated form. Ingredients: Dried chickpea seeds. Chickpea hummus recipe: 1. Soak chickpea seeds (300 g) in cold water for 15 hours. 2. Cook the chickpeas until soft. Do not pour out the water in which the peas were cooked! It will come in handy in the future. 3. In a coffee grinder grind 0.5 tsp. zyry. 4. Lightly fry 50 g of sesame seeds in a frying pan. Cool and grind to a powder. 5. Combine boiled chickpeas, sesame seeds, cumin, add 2 cloves of garlic, 5 tbsp. l. lemon juice (or to taste), 2 tbsp. olive oil, salt to taste. Puree in a blender, gradually adding chickpea broth (also to taste).
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