Chickpeas, one of the oldest legumes cultivated in the world, especially in the Middle East, belong to the Fabaceae family like other protein-rich legumes such as peas and beans. Chickpeas, also known as garbanzo beans and Egyptian beans constitute the main ingredient in many recipes worldwide.
[quote]Nutrition corner: Chickpeas are popular little legumes that make a tasty and healthy treat! These peas have long been prized for their high protein and fiber content, as well as their exceptional levels of iron, magnesium and vitamin B6. Most of the fiber found in chickpeas is “insoluble” fiber which is excellent for blood sugar regulation, digestive health and hunger control. Indeed, given their nutritious composition, chickpeas can help you control your weight by making you feel full for a longer period of time. (1 Tablespoon = 46 calories)[/quote]
In Lebanon, chickpeas or “Hommous” in Arabic, are an important ingredient in a variety of dishes, mainly vegetarian ones, such as falafel, fattit hommous, balila, eggplant moussaka, Mansoufit Kolkas (Taro with tahini sauce), khebbeyze (mallow) etc. Come to think of it, it is often the protein rich ingredient in these vegetarian dishes, a substitute for meat. Chickpeas are also consumed green and called “Oumm Klaybani” (أم قليبانه) or “Hmmous akhdar”. Roasted chickpeas known as “Qdameh” can be coated with spices/ salty flavors and consumed with “bzourat” (Qdameh safra) or coated with sugar and called “Mlabbas aa Qdameh”.