Chickpeas, seeds of a leguminous vegetable, have been consumed for centuries in many traditional dishes and are nowadays appreciated for their protein and fibre content and for their multiple health properties.
Chickpeas are one of the main ingredients in hummus and falafel, traditional dishes from the Middle East, and are also traditionally used in couscous dishes but offer many flavours in various preparations: hot as an accompaniment to vegetables or meat, as sauce or as velvety soup, cold in salads or mixed as bread spreads or desserts (mashed chickpeas with Fruits secs for example). Presoaking and soft cooking, grinding into soup or puree make chickpeas more digestible

Latin name

Origin

Production

Characteristics

Nutritional values per 100g

• energy: 847kJ / 201kcal
• fat: 3,5g of which saturates: 0,3g
• carbohydrates: 26,6g of which sugars: 1,4g
• fibre: 9,3g
• protein: 11,2g
• salt: less than 0,1g

The composition of the proteins of leguminous grains (except in the case of soybeans ) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as Céréales (Pseudo-) (rich in methionine and low in lysine) or Graines , Fruits à coque , which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).

Properties

Culinary leguminous offer a health factor which should not be neglected. A health recommendation is indeed to consume often leguminous as meat replacement.
Dried leguminous grains are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E) and poor in fat, cholesterol-free. Their fibre content makes them particularly satiating, perfect as part of a slimming diet. Thanks to their proteins and fibres, their carbohydrates are very slow to digest (low glycemic index) and so they are suitable for diabetics.
Some studies have linked regular consumption of leguminous to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.
In leguminosae compounds which are both harmful and beneficial have been found. So their phytochemical compounds such as lectins and saponins may reduce the bioavailability of certain nutrients but the researchers claim that in a context (as in occident) where there is food abundance and diversity and where nutritional deficiency is rare, this effect has little impact on health. In more recent years in vitro and animal research has even associated consumption of these compounds with certain benefits such as a reduction of the growth of cancer cells and improved blood lipid profile.

Recommendations for use

Precautions for use

• If you're not used to eating foods from the legume family, introduce them slowly.
• Store a way from light under fresh and dry conditions in a closed packaging.
• Allergens that may be present on the production line and be a risk of cross contamination: gluten, sesame, soybean, mustard, nuts and lupin.