In this tiny grain great power hides. Except that it is rich in iron, it also contains the fiber that can keep us fed for several hours.
Chickpeas, from the family of beans, also known as the chickpeas, peas salt or salty beans, despite all the valuable ingredients for human nutrition, it is still mainly used as”snacks.” But it definitely should not be so.
Chickpeas is a great natural source of iron, even when cooked, contains double the amount of iron that meat contains, which makes it the perfect food in “those” days(woman days) as well as during pregnancy and breast feeding.
It is rich in calcium, and if added in breakfast especially if it consists of cereals, it gives a full complement of necessary amino acids, in addition, has a low glucose index, which helps to stabilize blood sugar levels. Chickpeas is an excellent source of protein, as it is rich in fiber, it is recommended for those who suffer from irritable bowel syndrome. Whereas, while the soluble fiber helps the bile to be under control, insoluble fiber improves digestion and assist in weight loss.
The seeds of chickpeas is similar to soy seeds or dried pea and the way of preparation is the same.
300 g raw chickpeas, juice of 1 lemon, 2 tablespoons olive oil, 2 cloves of garlic, half cup of tannin – a paste of sesame seeds, parsley, half a teaspoon of spicy pepper, salt, half a teaspoon of ground cumin, pepper, hot pepper.
First dip the chickpeas into the water and leave it to stand overnight. Then cook it between hour and a half to two hours. Save the water in which you boiled and add it in a blender with garlic, tannin, salt and oil, then add the remaining liquid until you reach the desired consistency. When the hummus is ready, serve it in a deep dish, pour olive oil, red pepper and parsley.
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