Turkish peas, or chickpeas, are a leguminous plant with unusually shaped grains. It has a straight stem, on the surface of which there are small hairs. The plant can reach 70 cm in height and reproduces by self-pollination. Turkish peas love heat very much; their homeland is Central Asia. At the moment, it is also actively grown in India, Eastern Europe and some regions of Africa.
Humanity has known this plant for a very long time. In particular, peas were found in Greece that are more than 7,000 years old. In Iraq, archaeologists have found chickpea seeds that date back to the Bronze Age. It was used not only as food, but also for medicinal purposes. And it has not earned its fame in vain: now it is one of the most consumed legumes in the world after beans and peas.
Useful properties of chickpeas
Just a few grains of chickpeas a day are enough to saturate the body with all the necessary nutrients, vitamins and minerals. This product helps improve the condition of all internal organs, stimulates blood circulation and supports heart health.
Content:
- Useful properties of chickpeas
- Composition of chickpeas
- Chickpeas in ancient and folk medicine
- Uses of chickpeas
- What to cook from sprouted chickpeas
- Turkish peas for cleansing the body
- Harmful properties of chickpeas
Often, Turkish pea seeds are consumed sprouted, as they contain an increased concentration of vitamin C and some other substances. If desired, you can eat it in canned form, since even in this case it retains all its beneficial properties.
Chickpeas help regulate blood sugar levels, which is very beneficial for people with diabetes. Due to the high concentration of fiber, regular consumption of the product improves digestion, including intestinal health [1]. Like any other legumes, chickpeas can provide the body with a sufficient amount of energy, while it takes a long time to digest.
Culinary uses of chickpeas
Chickpeas have a pleasant, nutty, buttery flavor and creamy texture. They are a main ingredient in many dishes such as hummus, falafel and curry. Chickpeas can be eaten in various forms: as whole grains (added to soups, salads, vegetable dishes) and pastes mixed with olive oil and spices. It's worth noting that meals and legumes will be better if left in the refrigerator for a few hours and then reheated.
Chickpea dishes are extremely popular in Israel. The famous fried chickpea balls with spices called “falafel” can be refreshed in every eatery in the Holy Land. Falafel is the national dish of the Israelis. However, history shows that it was invented by Egyptian Copts, for whom chickpea balls helped maintain strength during Lent. Of course, it is very tasty and satisfying: in terms of nutritional and taste qualities it replaces meat.
Chickpea hummus needs no introduction. This amazing dish in Israel is eaten for breakfast, lunch and dinner with bread, pita bread, crackers, croutons and other baked goods. Hummus is essentially pureed chickpeas with olive oil and spices. This dish will also be an excellent support during periods of fasting.
Composition of chickpeas
Turkish peas are famous for their high concentration of essential amino acids, including methionine and tryptophan, beneficial minerals, as well as plant proteins and fats.
Chickpea grains contain approximately 30% protein [2], which is not inferior in quality to the protein contained in chicken and duck eggs. In addition, the product contains about 50-60% high-quality carbohydrates, up to 5% minerals and a wide range of vitamins, including A, C, group B, PP [2]. With so many nutrients, including high quality proteins, chick peas can be eaten as a substitute for meat and are often included in vegetarian diets along with soy. In addition, this product will be very useful if you are fasting or if your meat consumption is limited for medical reasons.
As mentioned earlier, chickpeas contain tryptophan, which has a beneficial effect on the functioning of the human nervous system.
It is this amino acid that improves the transmission of signals between neurons, thereby strengthening the nervous system and having a positive effect on the brain. But most importantly, chickpeas contain selenium. Its deficiency affects well-being: as a result, weakness appears, a person gets tired faster, immunity decreases and the functioning of the heart muscle worsens. Chemical composition of chickpeas (per 100 g) [3]
| Calorie content | 309 kcal |
| Water | 14 g |
| Squirrels | 20 g |
| Fats | 4.3 g |
| Carbohydrates | 46 g |
| Alimentary fiber | 10 g |
| Ash | 3 g |
| Vitamins | |
| Vitamin A | 15 mcg |
| Vitamin B1 | 0.08 mg |
| Vitamin B2 | 0.212 mg |
| Vitamin PP | 1.54 mg |
| Vitamin B5 | 1.59 mg |
| Vitamin B9 | 557 mcg |
| Vitamin C | 4 mg |
| Vitamin E | 0.82 mg |
| Vitamin K | 9 mcg |
| Vitamin B4 | 95.2 mg |
| Macronutrients | |
| Potassium | 968 mg |
| Calcium | 193 mg |
| Magnesium | 126 mg |
| Sodium | 72 mg |
| Phosphorus | 444 mg |
| Microelements | |
| Iron | 2.6 mg |
| Manganese | 2.1 mg |
| Copper | 0.67 mg |
| Selenium | 28.5 mcg |
| Zinc | 2.86 mg |
Origin story
Chickpeas (chickpeas) were grown in the East 7.5 thousand years ago. In Ancient Greece and Ancient Rome, they ate chickpea porridge, attributing many beneficial properties to such food. In the 17th century, chickpeas spread throughout the world: in Europe, a drink was prepared from it that completely replaced coffee; in Transcaucasia, they began to cook porridge from it and use it for other culinary dishes.
Over the period of its existence, chickpeas have acquired many names: chickpeas, bladderwrack, hummus, nakhat, lamb peas. It is now grown in Canada, Mexico, Syria, Turkey, Australia and other countries with tropical and subtropical climates and low rainfall.
The product is actively sold in supermarkets, has become available to everyone and is widely used by housewives to prepare famous oriental dishes.
Chickpeas in ancient and folk medicine
Even in ancient times, one of the famous doctors of Emperor Nero recommended regularly consuming Turkish peas, especially its young grains, to improve the condition of the gastrointestinal tract (GIT). They were even advised to be consumed for dessert, as they do not provoke a jump in blood sugar levels and satiate for a long time. But Hippocrates recommended including chickpeas in the diet of people suffering from skin diseases in order to improve the condition of the body. Some of the most ancient evidence that the population has long known this product dates back to the time of Ancient Egypt. One of the ancient frescoes depicts Pharaoh Akhenaten holding chickpeas in his hands. It is believed that at that time this plant was not only used everywhere, but was also a symbol of the ruler’s strength.
Traditional medicine says that regular consumption of chickpeas helps prevent cataracts, which develop in a fairly large percentage of people with age. The fact is that a cataract is a clouding of the lens that impairs vision and can ultimately lead to complete blindness. The transparency of the lens depends on how well metabolic processes occur in the body. It is metabolic disorders that lead to the body accumulating a large amount of toxins, which ultimately provoke the development of diseases such as cataracts, and also generally worsen the condition of the body. Turkish peas help cleanse the body, allow fluid to circulate normally inside the eye and generally improve well-being [2].
Contraindications and harm
Chickpeas are not suitable for everyone. Sometimes it can cause individual intolerance. It should also not be eaten in the following conditions:
- elderly and senile age;
- bladder ulcer;
- flatulence and tendency to it;
- colic;
- acute conditions (gout, thrombophlebitis, pyelonephritis, etc.).
You should start eating chickpeas with a small portion to eliminate individual intolerance.
Uses of chickpeas
The insoluble dietary fiber contained in chickpeas helps normalize intestinal function and also improves bowel movements. This product is also included in diets for anemia and high hemoglobin levels. In addition, chickpeas can act as an effective prevention of cancer. The amino acids it contains are processed in the body into the “hormone of joy”, serotonin, which helps the body fight depression, supports the nervous system during anxiety states and improves mood.
Chickpeas are very useful in the following cases [4]:
- stabilization of blood pressure;
- prevention of gastrointestinal pathologies;
- cleansing the body of toxins;
- improvement of the digestive system;
- normalization of liver function.
A decoction of Turkish peas helps with diseases of the genitourinary system and significantly improves metabolism. This product is often prescribed to women during pregnancy or breastfeeding, as it provides a fairly large amount of iron needed by the body, as well as vitamin PP. In addition, chickpeas can be considered an environmentally friendly product, since they do not accumulate toxins and harmful nitrates.
To get the maximum benefit from chickpeas, it is advisable to germinate them. It retains its taste, but becomes even more useful, especially since it is very easy to do. To do this, you need to take dried pea grains and rinse them thoroughly. Then place the chickpeas in a jar, fill with cold water at the rate of 1:4 and leave at room temperature for 12 hours. After this time, drain the liquid in which the seeds were located and rinse them. Place the swollen grains in a food container, cover with a lid and leave at room temperature for another day. After some time, you will notice that the chickpeas begin to sprout. If this does not happen, it must be thoroughly rinsed again and left for another 12 hours. After the first sprouts appear, dry the peas - and they are ready to eat.
In order to start germinating chickpeas, it is enough to take about one and a half glasses. If you do not use all the sprouted peas at once, the remaining ones can be stored in the refrigerator for up to 5 days. At the same time, you can use this product in its pure form, simply by peeling it, or use it instead of a side dish and vegetables, and also add it to salads.
What it is
Often in sources chickpeas are called Turkish, as well as lamb peas (external resemblance to the head part of the animal’s body). The culture has obvious differences from another member of the legume family, peas, and the first of them is that it grows exclusively in a sunny climate and is intolerant of rainy weather, while a close relative can be found everywhere in our country, almost regardless of humidity during the fruiting season. The fruits of the plant that are transported from Asian countries and other heat-loving areas of the world have the greatest value for humanity.
From the information presented above it follows that it is incorrect to identify peas and chickpeas. The similarity between cultures ends with their common membership in the Legume family.
Now let’s answer the question of what chickpeas are:
- annual plants with erect stems;
- representatives of the legume family;
- fruits similar in appearance to peas, but with a rough surface and larger size.
Description:
- plant lifespan is one year;
- rod shape – straight;
- height - from twenty to seventy centimeters;
- texture of the rod - glandular hairs on the surface;
- the arrangement of leaflets on the plate is imparipinnate (they end with one leaflet without a pair);
- flowering occurs at a minimum air temperature of 24˚C, maximum – 28˚C;
- the period from flowering to fruit ripening is a minimum of 150 days, a maximum of 220, there are varieties that are called early ripening - ripening takes from ninety to one hundred and ten days;
- method of pollination - independently, when the flowers have not yet opened;
- the surface of the fruit is rough;
- bean shape – shortened;
- beans contain from one to four seeds;
- the texture of the seeds is rough;
- The size of the seeds is from half a centimeter to one and a half.
If we consider the description in detail, we can conclude that chickpeas are a very heat-loving plant, the beans of which germinate at an air temperature of three to five degrees. The crop does not tolerate frost - temperatures below eight degrees Celsius are critical for sprouted seeds, which is one of the main reasons why, unlike mulberry, for example, the crop does not grow in the middle zone and other regions of our country.
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Turkish peas for cleansing the body
To help your body cleanse itself, use the following recipe. You need to take the peas, pour cold boiled water over them and leave them to soak for 8–12 hours at room temperature, preferably in a glass or ceramic container. After this, you need to grind it using a meat grinder or blender and consume it in small portions throughout the day. Chickpeas can be added to a variety of dishes, including porridge and soups, if you don't like its taste in its pure form. Treatment should be continued for a week. As a result, the body is cleansed of toxins and saturated with useful substances, and metabolism also improves, which promotes weight loss. This cleansing should be carried out for three months, taking a seven-day break after a week of using peas [2[2]/p>
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Rules for selection and storage
The average price in the country for a kidney weighing 450 grams is 90-100 rubles. When compared with peas, the product will cost more, but higher cost does not guarantee higher quality, so it’s worth considering:
- only intact, undamaged packaging;
- absence of darkened units;
- no moisture or mold;
- no unpleasant odor;
- uniformly colored beans;
- without softness and rot;
- compliance with the expiration date indicated on the product.
Choosing a quality product does not prevent the absence of side effects, because improper preparation can also cause flatulence or poisoning. Store in an airtight container in a dry, protected from direct light, ventilated, cool place for the period indicated on the package.
Chickpeas: Frequently Asked Questions
How to soak chickpeas?
This procedure involves only two steps:
- washing under running water;
- immersion in liquid.
The proportional ratio of the components is 1:3 (cereals/water). The raw material is left for eight hours in cold water until it swells (approximately eight hours). It is recommended to change the water periodically (every two hours).
How long should you cook chickpeas after soaking?
The duration of heat treatment depends on the recipe, device and purpose of use, min:
- pressure cooker – 20.0;
- multicooker – 40.0;
- double boiler – 50.0;
- pan – 60.0-90.0.
How to cook chickpeas?
The swollen cereal must be thoroughly washed, then immersed in the cooking device, add liquid in a ratio of 1:4 (cereal/liquid), boil, check readiness, remove the outer shells from the beans (optional).
Do not add salt before or during cooking until ready.
Can children eat chickpeas?
Pediatricians do not recommend giving dishes from this vegetable to children under one and a half years old. If the baby is already 18 months old, you can start with half a teaspoon of puree. The main requirements: the need for pre-soaking and long-term heat treatment (until fully cooked).
Can pregnant women eat chickpeas?
Early toxicosis and sleep disturbances during gestation are often a consequence of folate deficiency in the diet of the expectant mother. Turkish peas contain 1.4 daily values (for every hundred grams) of this substance. For this reason, pregnant women are recommended to use beans, but in sprouted form (cooking leads to the loss of valuable properties). A contraindication is impaired functioning of the digestive organs.
