Monday, August 06, 2007
Chickpeas/Garbanzos
The ancient Mesopotamians may have cultivated chickpeas 11,000 years ago because they believed these legumes boosted performance under stress and enhanced ovulation. Spanish and Portuguese explorers eventually introduced chickpeas to other lands.
Chickpeas, also known by their Spanish name garbazos.Chickpeas are grown in India, Pakistan, Turkey, Ethiopia and Mexico, as well as the northwestern US. They are widely used as a source of protein in Mediterranean, Indian and some African cuisines, and are the main ingredient in hummus, a Middle Eastern dish popular in the US now.
Chickpeas are high in soluble and insoluble fibers. They are also rich in manganese. Chickpeas have a firm texture and a distinct nut like flavor. Dried and canned chickpeas sold in the US are typically beige in color, although black, green, brown and red chickpeas are also cultivated.
Canned legumes are convenient and just as nutritious as fresh. But be careful of the high sodium content. When buying them dried, shop at a store with a high turnover to ensure they are fresh.
