Chickpeas

Originated in the Middle East about 7500 years ago, the chickpea is actually one of the earliest cultivated legumes, not to mention that it is the third most important pulse in the world, seeing that it is widely grown in many subtropical and warm-temperate regions. ِChickpeas are basically a type of pulse, with one seedpod containing two or three peas. Plus, they are a nutrient-dense food, providing rich content of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. In fact, their high protein content is perfect for those wishing to replace red meat in their diet. Besides, young chickpea leaves are consumed in some parts of the world as cooked green vegetables. In addition, these leaves have a significantly higher mineral content than either cabbage leaves or spinach leaves. And as far as the culinary uses of chickpeas are concerned, there are a number of widely known dishes from around the world in which these pulses are used. The famous “Hummus”, for instance, is made by mashing chickpeas to a paste with lemon juice, olive oil, and tahini (sesame paste).