But when it comes to chickpeas, not many people know about them. Speaking of this, I can’t blame you. Chickpeas are indeed “imported”. They are one of the important grains in India and Pakistan, while in China, soybeans and black beans are common legume ingredients. My answer to this question is: chickpeas are named after they look like eagle beaks. Many people are a little unfamiliar with them. After all, they are not sold in general supermarkets, but we cannot deny its nutritional value.

But when it comes to chickpeas, not many people know about them. Speaking of this, I can’t blame you. Chickpeas are indeed “imported”. They are one of the important grains in India and Pakistan, while in China, soybeans and black beans are common legume ingredients. My answer to this question is: chickpeas are named after they look like eagle beaks. Many people are a little unfamiliar with them. After all, they are not sold in general supermarkets, but we cannot deny its nutritional value.

Chong bean jelly is dark in color and tastes a bit like mung bean jelly, but it is much stronger than mung bean jelly. And it also has a vague fragrance of chestnuts. A friend said that this kind of jelly is called chickpea jelly. It’s very expensive locally and it’s not easy to get pure food. . So I am quite familiar with this kind of small beans. This time I will share with you my experience and what I have learned. There will be several different styles of chickpea recipes.

He also went to the kitchen and brought me a plate of prepared hummus and a few crackers for me to try. I dipped it in biscuits and took a bite. The salty aroma was rich and different from anything I remembered, but I thought it was delicious. Chickpea is one of the important grains in India and Pakistan. It has the effects of improving diabetes, protecting blood vessels, delaying aging, replenishing blood, relieving constipation, and promoting the growth of children. Its satiety is also an important weight loss meal.

Chickpeas are actually quite common. They are basically sold in every supermarket around us, but they may be placed in a small corner and are not often eaten, so we have not paid attention to them. It is a very healthy food. In Australia, it is often used to make salads and is also one of the common foods in our home (see the picture, the chickpea salad I made). Chickpeas usually need to be soaked in water before cooking, otherwise they will take a long time to become soft. Regarding the nutritional value, the teachers here are very detailed and professional. Chickpeas are known as the "king of golden beans" abroad, and their nutritional value is self-evident! Chickpeas are full of treasures, and even the water used to cook the chickpeas can be made into desserts.