Chickpeas are the seeds of the Cicer arietinum plant, of the Fabaceae family. Very rich in proteins and fibre, they are useful for heart health and an excellent ally against bad cholesterol.
Also called "the meat of the poor" they are rich in carbohydrates and proteins. The chickpea plant has oriental origins and has a very ancient tradition. Nowadays it is the third most consumed legume in the world. It is grown mainly in Pakistan and India, while in Italy the production is scarce, but of high quality.
Chickpeas are very rich in fiber and therefore help regulate the intestine. Thanks to their content of omega 3 fatty acids, they are valid allies of the cardiovascular system. They help control blood pressure and increase HDL cholesterol values, the so-called good cholesterol, reducing levels of LDL, the bad cholesterol.
Chickpeas do not contain gluten and are therefore also suitable for those suffering from celiac disease.
Before cooking, the chickpeas must be soaked in water with a teaspoon of bicarbonate: this ensures that they become more digestible and cook more quickly. The soaking water should obviously not be used for cooking and the chickpeas must be washed before cooking.
Chickpeas can be eaten plain, seasoned with a drizzle of extra virgin olive oil, mashed like a puree, or in soups and stews.