Chickpeas - cayenne is an annual plant.  Chickpeas - legumes
 Its grains have a very unusual shape, somewhat resembling a sheep's head with a small bird's beak. Homeland of the plant is considered to be Central Asia. Currently, it is grown in the Mediterranean countries, India, Eastern Europe, East Africa, Middle and Central Asia.

Chickpeas has been known to people since ancient times. It is not only used in food, but is considered one of the medicines.

Among the most popular legume chickpeas it ranked third, behind only peas and beans.

Properties chickpeas

Grain peas chickpeas contain a large number of high-quality fats and proteins. In addition, they are rich in vitamins A and C, potassium, magnesium, calcium and essential amino acids - tryptophan and methionine.

Talking about the health properties of peas chickpeas, not to mention the fact that it contained a protein in quality is not inferior to egg protein. Also chickpea beans contain about 8% fat and 60% carbohydrate. By its nutritional value is not inferior to chickpeas and meat so many people use it during Lent. It is also known, and the fact that regular use of chickpeas in food is an excellent prevention of many diseases of the cardiovascular system.

Fiber contained in the chickpeas, improves gastrointestinal tract. By the beneficial properties of chickpeas can be attributed the fact that it contains carbohydrates are absorbed slowly and slowly enough, without leading to a sharp increase in the concentration of glucose in the blood serum. With this chickpeas can be used in dietary patients suffering from diabetes.

In folk medicine, chickpeas recommended for prevention of cataracts (clouding of the lens, resulting in a reduction of visual acuity and blindness).

Negative properties chickpeas

The disadvantages of chickpeas is the fact that his long time to cook and possible digestive problems. Often, after dishes of peas chickpeas marked flatulence and a feeling of heaviness in the stomach. This is due to the fact that in chickpeas contains oligosaccharides sparingly soluble under the action of gastric juice. Therefore, before preparing chickpeas must be soaked for at least 12 hours and then cook for about one and a half hours.

Dish of peas chickpeas

 Soup with chickpeas
 In the countries of Central and Middle Asia chickpeas is a member of many national dishes. It is also ground into flour, which is then added to various sauces, salads and soups.

Very tasty salad of boiled chickpeas with fresh herbs and lemon juice or boiled beets, chickpeas and pomegranate seeds.

Tips on cooking dishes of peas chickpeas

  • As an appetizer we recommend using boiled chickpeas, mixed with finely chopped lettuce and seasoned with nutmeg, chilli, black pepper and coriander.
  • If you want to prepare a paste version of the Middle East, it should add to the spaghetti boiled chickpeas, herbs, small pieces of feta cheese and olive oil.
  • As a second course may be advisable to cook stewed chickpeas. To do this, peas are soaked and then boiled until tender. Lightly fry in a deep frying pan onion and chopped carrots. Add to vegetables chickpeas, chopped tomatoes and walnuts. Season with salt and pepper to taste. Simmer on low heat for about half an hour. Before serving, sprinkle with finely chopped greens.
  • Boiled chickpeas can be added to any vegetable soups. This will not only increase the nutritional value of soup, but also improve its structure, and most importantly taste.