Organic Chickpeas
Country of Origin: Australia
There are many colours (red, white, black and brown) and sizes of chickpeas (also known as
garbanzo bean). Chickpeas are well known globally from India through to Spain. Chickpeas are added
to salads, stews and curries and are used to make popular dishes like hummus and falafels. Chickpeas
can be made into flour which is known as Besan flour.
From a nutrition perspective, the chickpea is high in protein (not complete protein unless
combined with a grain like rice) and iron, they are also a good source of zinc and folate, low in
fat and high in complex carbohydrates. They are high in fibre for good digestive function which can
assist in lowering cholesterol re-absorption.
It’s helpful to remember that sprouted chickpeas contain extra nutrients.
According to Traditional Chinese Medicine chickpeas benefit the pancreas, stomach and
heart.
NOTE: If beans/pulses/legumes have been imported they will not sprout as they have been
steamed due to quarantine regulations, however if they are Australian then you can get
sprouting!
NOTE: Before use, all beans should be soaked in cold water overnight or for at least ten
hours. Make sure you cover the beans with a large volume of water because they will swell up
considerably. When ready to cook, discard the soaking water and briefly rinse the beans under
running water. This process is important as to reduce burping, flatulence and abdominal
discomfort.
Certification: NASAA
|
