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• ORGANIC FOOD. Non-GMO. Non-irradiated. Suitable for vegetarians and vegans
• PROPERTIES: Organic chickpeas are notable for being a significant source of carbohydrates. They are highly proteinaceous, but at the same time, very low in saturated fats and rich in fiber. When combined with cereals (rice, couscous...), the quality of their proteins increases. Chickpeas contain many minerals, especially phosphorus, iron, and magnesium, and are particularly rich in vitamins B1, B6, and folic acid.
• PREPARATION: When cooking organic chickpeas, in addition to soaking them beforehand for 10-12 hours with some coarse salt, it is important to note that, unlike other legumes, chickpeas should be added to the pot when the water is already boiling. In addition to being boiled, chickpeas can also be eaten sprouted, in salads, or roasted in a pan or oven, as a snack. Chickpeas are known to cause flatulence, so to avoid this, it is advisable to mash their skin with a potato masher once cooked. Another way to aid digestion is to add a piece of kombu seaweed or any herb with carminative properties, such as sage, thyme, cilantro, savory, or cumin, to the cooking water.
• NUTRITIONAL INFORMATION (per 100g): Energy: 1623 KJ / 388 Kcal, Protein: 20.5g, Fat: 3.95g. of which saturated: 0.38g, Carbohydrates: 61g, of which sugars: 8.6g, Fiber: 13.6g, Salt: 0.001g. May contain traces of gluten, sesame, soy, and nuts.
• ORIGIN: Non-EU