Why you should eat chickpeas every single day?
Chickpeas and I is a love affair.
I was born in Beirut and all started from there. Chickpeas are used for many dishes in Lebanon, the two most famous recipes are hummus and falafel for sure!
After 5 years in Beirut, we moved in Nantes – France; butter, cheese, and bread replaced the too exotic chickpeas in our lives. Actually, I’m pretty sure that, at this time, chickpeas cans were found on the “exotic food shelves” in grocery stores!
But... it all came back when I was 18 years old and I left my home to live in Angers to follow management studies. Sorry, mum, I love my Britanny with its crepes, butter with “fleur de sel” and biscuits LU; but the emancipation made me change my eating habits and here I was, instinctively cooking chickpeas for the first time of my life, in all its forms. Our roots are always catching up with us…
Because I love chickpeas and I think they are one of the healthiest ingredients you can eat and it’s just damned delicious, I will give you 6 simple reasons why you need them in your life:
- Full of protein. Chickpeas contain 19g of protein for a 100g serving. If you want to compare: chicken breast contains 22g and eggs 13g for the same amount of serving. You should always eat vegetal proteins with cereals like rice, to avoid amino acids deficiencies.
- Easy digestion. Chickpeas are packed with fiber and complex carbohydrates so that you digest them slowly, keeping you full for longer. Take these, snacks!
- Plant-based. It’s full of protein and it’s plant-based. Do you see what I mean?
- Super-earth friendly. Chickpeas crops don’t require lots of water and actually enrich the soil.
- Cholesterol. Chickpeas also are proven to lower cholesterol.
- Antioxidants. They are packed with antioxidants.
If you want to cook them, you can try two of my favorites super easy recipes, right there just below!
1 – Hummus Ingredients:
- 1 can of 15 oz of cooked Chickpeas, about 265g strained
- 40 grams/ 1.4 oz of lemon juice
- 75 grams/2.6 oz of tahini
- 60g/2.11 oz of chickpeas can water
- 20 grams/0.7 oz of olive oil
- Thym, salt, chili espelette or regular chili
- Put all the ingredients in a blender, starting first with liquids
- Blend everything together until it’s smooth
Serve cold with bread or raw vegetables! Sahten!
2 – Chickpeas broth
I have discovered this very simple broth during an olive oil tasting at La tête dans les olives, one of my favorite olive oil shop in France, they have two locations and a table d’hôtes in Paris.
- 1 lb of dried chickpeas
- 1 big yellow onion sliced
- Thyme, olive oil salt
- Soak chickpeas for overnight (between 5 to 10 hours) with 1 tsp baking soda (if you have it)
- The day after, rinse the chickpeas very well
- Put the chickpeas in a bit pot and put 2 quarts of water, sliced onion, and thyme
- Bring to boil and cook slowly during 30 – 45 minutes or until they are tender
- Serve the hot broth with chickpeas with a drizzle of olive oil and a pinch a salt!