One of the earliest cultivated vegetables, chickpeas have been nourishing humans for over 7000 years. Rich in fibre and a good source of protein, chickpeas are also naturally gluten-free and low in sodium. They are a major source of protein in mostly vegetarian cultures.
With a delicious nutlike taste and buttery texture, chickpeas are a highly versatile legume – a noted ingredient in many Middle Eastern and Indian dishes. They can be cooked and eaten cold in salads or added to stews or made into a paste called hummus. Ground chickpeas, called gram flour, are shaped into balls and fried as falafel or stirred into a batter and baked to make farinata.
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