Chickpeas are a nutrient-dense food with rich content of protein, dietary fiber, folate, certain dietary minerals such as iron and phosphorus and vitamins like Thiamin, vitamin B6, magnesium, and zinc.
Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables.
Best part is, unlike many food items, cooking treatments of chickpeas do not lead to variance in total protein and carbohydrate content, instead soaking and cooking induces chemical modification of protein-fibred complexes, which leads to an increase in crude fiber content except depletion of few amino acids.
Chickpeas have added benefits for women from their bones to skin. Personally, I make and consume this chickpeas in forms of the given recipes majorly, however if somebody wants they can have them in the form of many more recipes like chickpea curry, chickpea rice, roasted chickpeas tec.
1. Boiled chickpea salad can be seasoned with chat masala and salt but I prefer without seasoning. I generally put carrots cucumber tomatoes and boiled potatoes. Many also add onions but I don’t as I mainly have it in breakfast.
2. Boiled and fried chickpeas with coconut dust and curry leaves. The combination increases the nutritional value of the chickpeas as coconut and curry leaves both are very good for our inner lining of the gut.
3. Chickpea sprouts with jaggery. Sprouting process increases vitamin C, B vitamins and other vitamin and mineral nutrients, while also neutralizing enzyme inhibitors which interferes with normal nutrient absorption.
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