Chickpeas are from the legume family. They are extremely popular in Middle Eastern and Indian cookery. Chickpeas come in a variety of types and sizes. It was about ten years ago during my living in London days that I feel in love with this legume.
These nutritious legumes are made into hummus ,falafels,curries ,snacks and salads. In the Hindu religion Chickpeas are often used in prayers as offerings. The chickpeas are boiled and then a mix of spices and onions are cooked and added to the boiled chickpeas.I dont like this as it really has no taste to it. Chickpeas can be found in the forms of dried or tinned. Dried chickpeas take ages to boil therefore it is advisable to cook a large batch and freeze into smaller batches.I personally prefer the pre cooked chickpeas that come tinned. I always have a tin in my cupboard. It is important to drain and wash the tinned chickpeas before using them for cooking.
Chickpeas have gained popularity over the years and have several health benefits. Here are some reasons why you should be including Chickpeas into your diet :
- Rich in Calcium.
- Stabilizes blood sugar.
- Can boost energy levels because of the high iron content.
- Low GI.
- Excellent for weight loss diets.
- Good source of protein in vegetarian diets.
- Prevents digestive disorders.
- High fibre content.
- Contains antioxidants which could lower the risk of breast cancer in women.
10) Regular intake can lower LDL(bad) cholestrol.
Last week I decided to cook a Chickpea curry like the ones I had eaten in London years ago.I recall the the gravy was thick and the chickpeas were very flavoursome.I tried making this dish and it was divine. After posting images online several people asked for the recipe and here it is…
1 large onion sliced
1 tin chickpeas
1 Tablespoon butter ghee
1 small tomato chopped
1 teaspoon jeera seeds
3 Tablespoons Buttermilk
1 teaspoon ginger garlic mix
2 Tablespoons curry powder
1 bay leaf
2 cinnamon sticks
salt to taste
coriander to garnish
- In a pot , add the butter ghee,cinnamon sticks,jeera and bayleaf for 2min.Add the onions and allow to brown.
- As soon as the onions brown add 125ml hot water and let the mix cook down.To this add you masala and ginger and garlic.
- Let the mix dry a bit before adding the chopped tomato.Allow to cook until tomato has softened.
- Add the drained and washed tin of chickpeas.Mix well and allow to cook.
- After 5 minutes add 2 Tablespoons of buttermilk to your curry mix well and let it simmer.
- After 5min ,stir again add the remaining buttermilk.
- Turn off the heat and garnish with chopped coriander.
Serve with basmatic rice or roti and a grated carrot salad on the side.
Do you cook with chickpeas? What do you make ?