Ingredient Name: Chickpeas, garbanzo bean, Indian bean
Traditional Chinese Name: 鷹嘴豆 (yīngzuǐ dòu), 三角豆 (sānjiǎo dòu)
- A small, edible vegetable that are the size of marbles and are commonly beige in color (although they also come in green and brown)
- It is more a middle Eastern / European / Indian legume that has known to have a long history in these cuisines
- Chickpeas are the insides of pods of the Fabaceae family of plants
- They are versatile and can be eaten cold in salads, cooked in soups and stews, or ground as a type of flour for making breads, hummus and a variety of other uses
- It has a starchy and nut like taste with a buttery texture
How do I prepare it?
- Can be purchased as fresh chickpeas in a can (often soaking in a thick liquid to keep the peas moist)
- Can be purchased dried (washing and soaking in water for 12-24 hours is required to soften the peas)
Where can I buy this?
- Most supermarkets will carry the canned versions
- Not readily available in Asian supermarkets
What is the cost?
- 1 can of organic chickpeas cost around $16 HKD in Hong Kong
- Chickpeas are an excellent source of protein and are high in dietary fiber
- They are high in Folate, Zinc, Iron, Calcium and are low in fat
- Chickpeas are also said to help lower cholesterol and great for diabetics (as it is slow to raise the sugar level after meals)
- People with gout should take caution and eat chickpeas in moderation due to their high protein content
- Dried chickpeas can store for up to 12 months if kept in an airtight container away from moisture
- Cooked chickpeas will store for up to 3 days in the fridge