Chickpeas are a creamy-colored, buttery legume also known by several other names, including Bengal gram, garbanzo bean and Egyptian pea. Find out why this humble pale-coloured pulse makes it into our who’s who of wholefoods.
Chickpeas are low in fat and high in fibre, which helps control blood sugar and decrease cholesterol. They area good source of zinc, which strengthens the immune system, and are rich in protein.
Chickpeas are a typical in curries and dahl, and are commonplace in Middle Eastern cuisine, where they are the primary component of dishes like falafel and hummus.
Chickpeas were used in desserts in ancient Greece, while the Romans roasted them and added them to stews. When supplies were cut off during World War I, Germans used ground and roasted chickpeas in as a substitute for coffee.