Chickpeas, excellent source of fiber and vitamins
Chickpeas are native to the Mediterranean basin, being cultivated by weather moves here. Chickpeas in our country, is grown on smaller areas, especially for seeds, due to their medicinal properties.
Chickpeas are an excellent source of vegetable proteins, lipids, carbon hydrates, starch, sugars, lipids, mineral salts, especially potassium, magnesium, calcium, sodium, silicon, iron, arsen, aspargin, B complex vitamins, folic acid and small amounts of vitamin C.
Due to its high vegetable protein content, chickpeas can successfully replace meat. Chickpeas are ideal for vegetarians and can be eaten in diets or for fasting, thanks to quality vegetable proteins.
Chickpeas, therapeutic recommendations
Research has shown the myriad benefits of eating chickpeas. It is a good diuretic, being useful in nephritic colic, urinary tract pain, lithiasis as well as urinary antiseptic. Diuresis is accompanied by an elimination of uric acid and chlorides, chickpeas being useful in uric diathesis, gout, cardiorenal edema.
Beneficial effects of chickpea consumption are also known in the case of congestive states of the liver. A diet rich in chickpeas can prevent heart disease. Due to the rich fiber content, the consumption of chickpeas, leads to lower levels of bad cholesterol (LDL) in the blood, preventing the development of cardiovascular diseases. Chickpeas are also ideal for people suffering from diabetes, as it prevents rapid increases in blood sugar levels.
Externally, applications can be made with chickpea flour, in case of pleurisy, but only for pain alleviation, without having any particular effects. These applications with chickpea flour are also recommended in colds and neuralgias. Make a diuretic decoction with 100 g chickpeas per liter of water, amount to be drunk during a day. Cataplasms with chickpea flour are made with warm water.
Delicious hummus recipes
Chickpeas are found in almost any supermarket, either in cooked cans (beans or paste) or in large dry packets. Before we purchase these products it is good to make sure that they are hermetically sealed without damaged packaging. If the chickpeas are not already prepared, they should be left to soak in water for 12 hours. Drain and dry, then prepare over low heat.
Spicy hummus: 1 bowl of chickpeas (or a can of hummus), 1/2 bowl of sesame paste, 2 tablespoons of olive oil, juice from 2 lemons and a clove of garlic. Serve with parsleysalad.
Greek hummus: 1 bowl of chickpeas, 1/2 cup ground feta cheese, a few spinach leaves, 1 teaspoon of cumin.
Humus pesto: 1 bowl of chickpeas, 1/3 sesame paste, 2 tablespoons pesto sauce, juice from 2 lemons, 1 teaspoon of grated parmesan.
Classic hummus: 1 bowl of chickpeas, 1/3 bowl sesame paste, 2 tablespoons olive oil, juice from 2 lemons, 1-2 cloves of garlic.
Italian hummus: 1 bowl of chickpeas, a few chopped tomatoes, 2 tablespoons olive oil, juice from 2 lemons, 1 tablespoon dried oregano.
Humus with green herbs: 1 bowl of chickpeas, basil, parsley, tarragon, 2 tablespoons olive oil.
Guaca hummus: 1 bowl of chickpeas, 1 avocado, 1 green chilli, a few coriander leaves, 2 tablespoons lime juice.
Moroccan hummus: 2 cans chickpeas, 1/3 cup honey, 1/4 cup lemon juice, 1 teaspoon cumin, 1 teaspoon ground garlic, 1/2 teaspoon salt, 2 tablespoons finely chopped parsley, pepper to taste. Serve with paste (or toast) and parsley salad, Tabbouleh.
Tabbouleh salad: 200 g parsley (finely chopped), 100 g fine bulgur (put to soak before), 4 sprigs of mint (also used dry mint), 3 tablespoons olive oil, 2-3 cherry tomatoes, 1 bunch green onions, juice from 1 lemon, salt.
