PROPERTIES: Chick Peas are a good source of Essential Fatty Acids, Complex Carbohydrates, Vitamins and Minerals. A great energy food ideally suited for young children and those who are underweight. Combine with grains for a superb Protein. PREPERATION: Soak in water overnight before cooking. Discard the water. Soaked legumes can be frozen in a freezer bag for later use. Sprouting greatly improves the Protein, Vitamin and Mineral availability. Sprouts may be used in salads, sandwiches or to add crunch to soups and stews. More Info Chick peas are classified as a legume and are gluten- and wheat-free. They are nutty flavored and are very rich in iron (gram for gram twice as much as steak) and calcium (far more than steak). Legumes such as chick peas form the perfect companions to grains in that the combination of the two provides a better protein than animal protein brown rice being the perfect grain for this purpose. Legumes are also a good source of essential fatty acids, complex carbohydrates, vitamins and minerals. Most legumes are alkali-forming. They are an ideal energy food especially for young children. Underweight people will be especially benefited by including legumes in the diet. Legumes contain insoluble and soluble fiber: the former promotes regular bowel movements, so helping to guard against constipation, as well as possibly lessening the risk of cancers of the colon and rectum; the latter has been connected with lowering blood cholesterol levels, thereby lessening the risk of heart disease and stroke. Because the starches in legumes are digested and absorbed slowly, they allow a steady release of glucose into the blood this is particularly useful for diabetics as it helps them to control their blood sugar levels. Uses: Chick Peas are a primary ingredient in stews, roasts, croquettes, patties, spreads, hummus, and falafel, and in many traditional Mediterranean dishes. Chick peas can be used in the preparation of an excellent butter substitute. Chick peas are ideal for sprouting. Sprouted chick peas make a wonderful addition to salads or they can be used in sandwiches or to add crunch to soups and stews (if added just before eating). Chick pea flour may be used to thicken soups and sauces. Chick pea flour may be used in any application where eggs are normally used to thicken a dish. In this application, one to two tablespoons of flour will do the work of one egg. Cooks Notes: Legumes should always be soaked in water overnight before cooking. This will shorten the cooking time and remove some of the tannin and sugars that cause wind, and will activate the enzymes in the legume. The water must then be discarded and the legumes rinsed. Soaked legumes can be placed in freezer bags and frozen for later use. Legumes should not form a major component of any meal as this can lead to intestinal discomfort and gas. To improve protein value, serve chick peas together with grains. Sprouting greatly improves the protein, vitamin and mineral availability and also reduces the concentration of indigestible carbohydrates present in the pea. Special Credits: Diet & Health, Prof. W. Veith, p.153Nutritional InfoPer 100g Raw Per 100g CookedKilojoules 1337 447Calories 320 107Carbohydrates 50g 16.7gProtein 20.2g 6.7gFat 5.7g 1.9gFiber (Crude) 15g 5g.
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Packaging Details : bags
Delivery Time : 15 days
sa, South Africa
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Ahmed Musa (Bo kai trading and Investment)
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