CHICKPEAS

What is a chickpea?

The chickpea (Cicer arietinum) is a very popular legume in global gastronomy. It has been cultivated since ancient times and is a rich source of nutrients, ideal for a balanced diet.

Properties of chickpeas

• High in plant-based proteins: Excellent option for vegetarian and vegan diets.
• Rich in fiber: Aids digestion and provides satiety.
• Source of complex carbohydrates: Sustained energy without glucose spikes.
• Vitamins and minerals: Contains iron, magnesium, zinc, phosphorus, calcium, and B vitamins.
• Heart benefits: Its fiber content and healthy fats help reduce cholesterol.

Varieties of chickpeas

There are different types, but the most common ones are:

• Kabuli chickpeas: Beige in color, large, and with smooth skin. Used in Mediterranean dishes.
• Desi chickpeas: Smaller, dark in color, and with rough skin. Common in India.
• Green chickpeas: Consumed fresh and have a milder flavor.
• Black (Kala chana) and red chickpeas: Grown in India and have a stronger flavor.

Main producing countries

The main chickpea producing countries are:

•  India (largest producer in the world)
• Australia
• Pakistan
• Turkey
• Mexico
• Spain
• United States

How to consume or prepare chickpeas

They can be consumed in many ways:

• Stews and soups: Such as Madrid-style cocido or chickpea curry.
• Hummus: Chickpea cream with tahini, olive oil, and lemon.
• In salads: Mixed with fresh vegetables.
• Roasted or fried: As a crispy snack.
• Chickpea flour: For making tortillas, batters, or falafel.
• Vegetable burgers: As an alternative to meat.