Chickpeas
Chickpeas are a type of legume and have been cultivated for thousands of years. Their origins date back to the Neolithic era. Today, India, Australia, and Pakistan are among the most important growing regions.
The seeds contain about 20% protein, with a high proportion of the essential amino acids lysine and threonine. They are also rich in fiber, B vitamins, and folic acid. When eaten raw, chickpeas contain phasin, an indigestible substance that is broken down by heating.
Chickpeas are used in a variety of ways around the world and are considered a staple food in many regions. Dried chickpeas are ideal for soups, stews, and purées, while roasted chickpeas make a great snack. Typical dishes include hummus and falafel.
Quality:organic, conventional
INCI name:Cicer arietinum
Origin: Turkey, Italy, India
Sectors: Food