Dried grains not only be adequate to produce hot and cold dishes, as your meal is also provided to many and delicious homemade preparations.

Where does the chickpea

The origin of the chickpea crop is located in Turkey, from where it spread to Europe and later to the continents of Africa, America and Australia. At present, the main producing country is India, followed by Pakistan and Turkey. In America, most of the cultivation takes place in Mexico, and Europe, in Spain, Italy and Portugal.

The most important
There are three varieties, distinguished by their size, shape and color of the grains.
* Kabuli: the grain size is medium to large, rounded, wrinkled and light colored. It is cultivated in the Mediterranean region, Central America and South America. * Desi
: the grain is small in size, shape, angular and dark, yellow or black. It is grown mainly in India. *
Gulabi: medium to small grain size, smooth, rounded and light colored.

Their nutrition
The chickpeas, like other legumes, are so rich in protein such as meat (19.4%) and contain an amount similar to that of cereals carbohydrate (55%). Bring on the 330 calories per 100 grams and are a good source of fiber (15 grams per 100 grams). Highlights of its vitamins folic acid, B3, B1 and B2, and its minerals, potassium, magnesium, calcium, and to a lesser extent, sodium, iron and zinc. It is a comprehensive food and energy, suitable for healthy people of all ages.

And chickpea flour
chickpea flour is consumed daily among people in Muslim tradition, Jewish and Hindu, in particular, this food is part of the daily diet of countries in the Middle and Far East. This flour is obtained from the milling of grain and falling chickpea. This is a food plant, from a nutritional point of view, is very rich in protein (13%), carbohydrate (67%), fiber (3.3%), B vitamins and minerals. As for his energy, providing about 100 grams to 360 calories, similar to the value of wheat flour and maize.

The

chickpea in the kitchen
The chickpeas support multiple meals. Hot is a basic ingredient in soups and stews cooked more or less consistent (not the same thing with a dish of chickpeas with vegetables rather than a stew that includes bacon, ham, etc.).. Others are more original dishes cooked chickpeas, passed by with bread crumbs and fried garlic, and chickpeas cooked as an ingredient in salads. It can be made easily at home and some ethnic dishes such as hummus or falafel, that we no longer indifferent.
* Humus (chickpeas pie) is made with 200 grams of cooked chickpeas, or 1 2 cloves garlic, 4 tablespoons of tahini or sesame paste (available from herbalists and specialist food stores), salt, olive oil and paprika for garnish. For this pie plant, are crushed chickpeas with garlic, tahini and salt, giving a slightly crumbly dough that is known as humus. Can be served in a dish with some toasted bread and garnish with a good olive oil and paprika.
* Falafel (fried chickpea) is made with cooked chickpeas, garlic, onion, parsley, cilantro and yeast . Crushed the ingredients until a crumbly dough (if something is liquid bread crumbs may be added), and finally add the yeast. Allow half an hour, the dough is shaped and fried in slices of about an inch thick.

Some recipes chickpea flour
chickpea flour is used to make dishes such as Fainá; typical of Argentina and Uruguay, pakora (of Indian origin) or Paniza gaditanas, among others. It is a good egg substitute, primarily in the production of cakes and tortillas.
Fainá * : This is a disc-shaped body made from chickpea flour that is eaten with oil baked. Its appearance is similar to a tortilla homogeneous. *
Pakora : is a dish based on vegetables (carrots, eggplant, spinach, cauliflower, etc.). Rebozo is in chickpea flour and rice, with or without eggs, along with spices varied.
* Paniza gaditanas : This is a mass that is made from boiling water with salt, which is added gradually until the chickpea flour is no longer . Once cold, cut into slices that are fried in olive oil and that's it. To develop an alternative sweet as dessert, it would suffice to add to the mass away from the fire, sugar and cinnamon.

Source: Consumer.es