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The humble little Garbanzo Bean is a pretty special legume. Eaten for centuries, theres very good reason these guys have been on the menu for so long.
There is strong evidence they were first cultivated in the Middle East a staggering 7500 years BC. Their popularity spread all over the world, and they were soon grown and consumed in many ancient civilisations such as Egypt, Greece and Rome.
Other names include bengal grams, egyptian peas, ceci beans and kabuli chana.
These clever little plants actually restore depleted soils and are powerful nitrogen fixing legumes. Their deep root system plays an important role in stabilising soils and preventing erosion, they may use little or no fertiliser while enhancing the fertility of the soil, and, they are a dry land agricultural crop, using no agricultural water. To add to their incredible talents, the chickpea plant even has a natural insecticide in its leaves, which keeps the bugs away. Incredible stuff!
Chickpeas are an incredibly versatile ingredient to cook with. You can eat them canned, dried or roasted, hot or cold and they are inexpensive. Chickpeas can be used for making much, much more than just good old hummus. Try adding to soups instead of croutons, salads and stir frys for extra crunch, make delicious meat free patties or make a tomato chickpea stew to have with your Sunday bacon and eggs. Theres a plethora of chickpea recipes out there just waiting for you to discover.
Ground chickpeas have been used as a coffee substitute since the 18th century and are still commonly used as a caffeine-free alternative today. Widely available, the taste is said to be delicious why not give it a go!
Chickpeas contain a huge number of antioxidants, vitamins and minerals including folate, magnesium, vitamin b6, vitamin c, iron, potassium, calcium, phosphorus and zinc. They are also high in protein so are a fantastic alternative to meat for vegetarians.
