Chickpea is the richest member of the Legume family in terms of protein. Chickpeas, which are among the first foods that come to mind when it comes to a balanced and healthy diet, not only meets the body’s protein needs, but also supports the body during the winter months with the vitamins it contains. In cold weather, its consumption increases body resistance and even fights against aging. Because it is very rich in vitamin E.
Chickpeas also contain iron, zinc, magnesium, phosphorus and calcium. Immune system strengthening and body protection comes from these minerals. Its homeland is known as the Mediterranean. It is a food that loves warmth and is produced in hot weather conditions. Therefore; It is grown abundantly in Mediterranean countries, Europe and Africa.
Chickpeas germinate quickly and are harvested within 3 days. Throughout the country, there are a variety of dishes prepared with chickpeas. However, it has a special place in North African, Indian, Spanish and Turkish cuisine. These dried legumes, which are used in many dishes in Turkish cuisine, should be included in our diet more frequently.
Chickpea (Cicer arietinum), which is in the legume family (Fabaceae), is a plant rich in vitamins and minerals, rich in starch. Chickpeas, which can be eaten both dry and fresh, are a nutritious legume. Also, chickpeas can be made. The stems and leaves of chickpeas are also used for feeding some animals after some processes.
This plant, which can be grown in almost every part of our country, is mostly seen in Western, Central and Southeastern Anatolia. We see many brands and types of chickpeas in the markets. While some of these are cooked in a very short time, some of them are still hard even though they are kept on the stove for hours.