Chickpeas are large edible legumes that can be traced back 5500 years to Neolithic times in Turkey. Wild chickpeas have been carbon dated back nearly 9000 years in Mesolithic layers in the L’Abeurador caves of Southern France. Chickpeas were a staple in both classical Greek and Roman times, eaten both in a broth and as a snack. Today chickpeas are popular ingredients in the cuisine of the Indian Subcontinent, Africa, the Near East, the Mediterranean, Europe and the Americas.
Chickpeas provide a significant source of both protein and fiber. With their low glycemic index of 33, chickpeas contain a wide range of minerals including Calcium, Iron, Phosphorus, Potassium, and Zinc.
All chickpeas require 1 to 2 hours to fully cook, but pre-soaking for 12 to 24 hours will halve the cooking time. Chickpea recipes include hot and cold salads, stews. Often, they are ground into a paste for hummus, or into flour, formed into balls and fried for falafel.
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