Chickpeas

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USES OF CHICKPEAS-
Chickpeas are used for human consumption, and for animal feed.

Chickpeas are rich in protein and energy, which makes them great for animal feed. Raw chickpeas have been shown to be a healthier alternative than similar legumes, such as peas. Research has shown that chickpeas have no adverse effects on livestock, allowing animals to grow and produce milk equally as well as soy or cereal.

For human consumption, chickpeas are nutrient dense, providing more than *0% Daily Value of protein, dietary fiber, folate, and minerals like iron and phosphorous. They also provide a moderate amount of zinc, thiamin, vitamin B6, and magnesium. Cooked chickpeas are high in amino acids.

When cooking chickpeas for human consumption, preparation typically involves *0 minutes of boiling followed by a long period of simmering. Dried chickpeas must be cooked for 1 to 2 hours, but this can be cut to half an hour with ****4 hours of soaking.

Chickpeas can also be consumed raw, most frequently being used in salad. Chickpeas are commonly used in hummus, which comes from the Arabic word for hummus. Hummus is prepared by cooking chickpeas, and then ground into a paste. Chickpeas might also be popped and eaten like popcorn, or ground into flour. Chickpeas and garbanzo beans are also commonly used in soups, stews, and chilis.