Chickpeas, also known as Uighur beans, peach peas, chickpeas, nohuti, chickpeas, brain nut peas, etc., get their name from their distinctive pointed appearance. Chickpeas are believed to have originated in the coastal regions of Western Asia and the Mediterranean, and were cultivated more than 7,000 years ago. It is found in places such as the Mediterranean, Asia, the Americas, and Africa, with Asia being the region with the largest cultivated area, followed by Africa. Chickpeas have been introduced and cultivated in Gansu, Qinghai, Xinjiang, Shanxi, Shaanxi, Shandong, Hebei, Taiwan and Inner Mongolia in China. India is the main producer of chickpeas, and China's Xinjiang is also a major producing area.
It is worth mentioning that Xinjiang has a unique ecological and geographical environment: high latitude, abundant sunshine, away from industrial pollution, large temperature difference between day and night, coupled with the moisture of the snow water of the Tianshan Mountains, the chickpeas in Xinjiang have very good quality, which is a natural and pollution-free original ecological green food, and is also a precious gift from nature to the people of Xinjiang.
Chickpeas are quite rich in nutrients, mainly including protein, polysaccharides, dietary fiber and fat. The sugars in chickpeas mainly include galactose, ribose, fructose, glucose, maltose and sucrose, which have physiological activities such as antioxidant, anti-fatigue and cholesterol regulation. Chickpeas are rich in protein, about 126%~30.5%, higher than walnuts, oats and other grains, and mostly high-quality protein, with antioxidant, anti-aging and other activities.
Chickpeas contain a variety of amino acids, a total of 18 kinds, such as leucine, aspartic acid and glutamic acid. Chickpeas are also rich in linoleic acid, octadenoic acid and other unsaturated fatty acids, of which linoleic acid is one of the important indicators, with a content of up to 473%, which has the effect of preventing diabetes and other effects, and enhances the edible and medicinal value of chickpeas. In addition, chickpeas are also rich in vitamins such as thiamine, riboflavin, vitamin A, vitamin C, and vitamin E.
In addition, chickpeas are rich in trace elements such as iron, zinc, magnesium, calcium, potassium and selenium, which play an important role in maintaining the normal life activities of the body and forming biological macromolecules.
Chickpeas have a variety of effects and functions.
Lowering blood pressure and blood sugar: Chickpeas are rich in potassium, which can promote the metabolism of sodium salts and regulate the secretion of adrenal hormones, thereby maintaining stable blood pressure. In addition, chickpeas are a low-sugar legume that promotes the secretion of insulin and enhances the body's tolerance to sugar.
Promote development: Chickpeas are rich in various amino acids, including 8 kinds of amino acids that are essential for the human body but cannot be synthesized by itself, which plays an important role in children's mental development and bone growth. Therefore, moderate consumption of chickpeas is very beneficial to promote development, and eating chickpeas during pregnancy can also promote the normal growth and development of the fetus.
Laxative: Chickpeas are rich in fiber, which can promote intestinal peristalsis, relieve constipation, remove intestinal toxins, and have beauty effects. In addition, the fiber in chickpeas can also help dilute carcinogens such as nitrosamines and polycyclic aromatic hydrocarbons ingested from the diet.
Supplemental nutrition: Chickpea is a kind of bean food with high nutritional value, moderate consumption can be rich in plant protein, amino acids, vitamins and trace elements (such as calcium, iron, magnesium, etc.), these nutrients can be quickly absorbed and utilized by the human body, promote metabolism, improve the function of various organs.
Chickpeas have a lot to do when it comes to cooking and eating. Cooked chickpeas can be served cold, add condiments and mix well. It can also be added with salt, lemon juice, or tahini to make a delicious hummus that can be used to spread bread or as a dip. Cooked chickpeas can also be added to vegetable broth to simmer for rich nutrition. In addition, the cooked chickpeas are mashed and added with your favorite spices (such as coriander, cumin powder, etc.) to make balls or patties for burgers or sandwiches.
In addition, chickpea flour is used similarly to corn flour and can be used to thicken sauces and soups, or mixed with other flours to replace about 30% of the flour in recipes for pastry making. You can also use chickpea flour directly to make chickpea cakes or various pastries.
Here are two simple and delicious dishes made with chickpeas:
Chickpea & Corn Salad: Combine cooked chickpeas, corn kernels, shrimp, broccoli, purple cabbage and carrots with salt, crushed black pepper, vinegar and flaxseed oil for a delicious, refreshing, nutritious, reduced-fat salad.
Chickpeas in tomato sauce: Sauté the cooked chickpeas, diced onions and diced tomatoes, add an appropriate amount of tomato paste, add salt and chopped black pepper, mix well and serve. This dish is based on sweet and sour tomatoes and spicy onions, paired with soft and glutinous chickpeas, which are delicious and nutritious.
It is important to note that although chickpeas are a common food with rich nutritional value and unique taste, there are some groups of people who are not suitable for consumption. People with gout should avoid chickpeas because of the high purine content in them, which may trigger gout attacks. People with low blood sugar should also be cautious about eating chickpeas, because the trace elements in them can help lower blood sugar and further reduce low blood sugar. In addition, chickpeas contain some substances, such as oxidase and disulfide, which can easily trigger allergic reactions. Therefore, for people who are allergic to legumes or prone to allergic reactions, they need to be cautious when consuming chickpeas and consult a doctor or physician for advice before consuming them.
In conclusion, chickpeas are a delicious, nutritious ingredient that is loved by a wide range of people. Whether served cold, pureed or stewed, chickpeas add a unique flavor and texture to a dish. However, it is necessary to pay attention to follow the principle of suitable consumption, and combine it with personal physique and health status.