DescriptionChickpeas, also known as chickpeas, are one of the most ancient legumes, widespread in Asian and Middle Eastern cuisine. It is a rich source of protein and carbohydrates, potassium, phosphorus and calcium.
Soak the chickpeas overnight before cooking. Boil for 30 minutes in a ratio of chickpeas: water 1: 2. The traditional dishes with chickpea base are falafel, hummus, pilaf, as well as various side dishes and salads.
STORAGE: In a dry and cool place at room temperature.
NUTRITIONAL VALUES FOR 100 G
|Energy value (Kcal)||395|
|of which saturated fatty acids (g)||0.6|
|of which sugars (g)||10.7|
ORIGIN: Turkey / Italy