Chickpeas – March Featured Ingredient

You’re say it’s the last day of March and she’s just now sending Chickpeas – March Featured Ingredient now. To answer you in one word, Yes. Time got away from me and before I knew it, here I am. So to sort of make up for my mistake, there will be an ingredient post today and tomorrow. Okay, cool beans. Thank you!

Several of you have chickpeas in your pantry right now because you already prepare and eat them. Yet others may not have tried them or have no idea what to do with these little peas of mystery. That said, my hope is to bring information that is useful to each of you in some way.

Chickpeas – March Featured Ingredient

Without redundant, chickpeas are in the legume family and grow on a plant. They are grown strictly for what’s called a seed which goes on the plant. Should you have heard “garbanzo beans” they are one in the same. Originally found in the Mediterranean and Middle East, they have been preparing chickpeas for hundreds of years, 7500 years ago to be exact.

Chickpeas are high in protein and fiber contributing to many health benefits such as calcium and iron. Chickpeas can assist in lowering blood sugars, weight loss helping you to stay fuller longer, non-grain, and gluten-free. Sounds like super food to me.

These legumes are also low in fat yet yield more carbs. The carbs in legumes break down slowly in digestion which is best. The slower food digests, it keeps you from feeling sluggish in a very short period of time. That’s why you feel sleepy after eating sugary sweets and pasta.

Chickpeas – March Featured Ingredient

Besides hummus, there are plenty of other ways to prepare chickpeas. Hummus does seem to come to mind when talking about these peas. Everyone who loves hummus know that creamy, nutty smooth texture with warm pita bread. I don’t know about you I can eat the stuff for dinner anytime. Click here for my favorite hummus recipe which was updated a few months ago. You’ll love it.

Hummus can be made from both dried and canned varieties. Dried chickpeas are soaked overnight, rinsed and cooked the next day. If you choose canned peas look for low-sodium and rinse before cooking. Checkout my recipe for Moroccan Lamb Chili with Chickpeas and Kale. It’s to die for.

One thing I learned is to remove the skin from your peas. Yes, I know it’s tedious and somewhat messy yet I know you’d want to know how to get the smoothest hummus ever. The skin never really cooks away and I find it somewhat annoying. You can say thank you later.

Chickpeas – March Featured Ingredient

Finding healthy snacks for you and your family is not an easy task. Chickpea snacks are a hot commodity in recent years. You’re apt to find all types of chickpea snacks in every market you visit. Look for little to no added sugars, low carbs, and low-sodium. That said, the healthiest option is making your own roasted chickpea snacks by roasting your own peas. Better all the way around.

Chickpeas are quite versatile because they add shall I say dimension to your meal. Add these creamy, nutty peas to pita veggie sandwiches, toss in salads, and use in three-bean chili. Maybe you’re a fan of curry, mix them in with sautéed greens like spinach, kale, or swiss chard, and last but not least, the infamous falafel. Delish!

In recent years, I hope some of you have come to enjoy chickpeas and for those who may eat only hummus, take an adventure and try Chickpeas – March Featured Ingredient. Healthy, nutritious and delicious! I have no doubt you’ll find a recipe or two you enjoy besides hummus. Until next time…

Chickpeas – March Featured Ingredient