First: make chickpea pilaf.

In Xinjiang, if you say you haven't eaten it, it's ordinary pilaf. If it's dried fruit pilaf or special pilaf, there will be a lot of chickpeas, especially when you go to ethnic pastoral areas in southern Xinjiang.

Second: Chickpeas are cooked and mixed with eggs.

There is a special snack in Xinjiang, chickpea eggs, which are cooked with white water eggs and chickpeas, and then eaten with shredded carrots. When eating, they will be eaten with a sauce. This is a special snack of Uighurs.

The third type: chickpea snacks.

Xinjiang people love chickpeas in a variety of ways. Chickpeas can be directly made into snacks with different tastes, such as fried beef flavor, spiced flavor and spicy flavor. They are usually bought in the dried fruit market, and the price is not expensive, especially crispy and delicious.

Fourth: porridge.

You can add some beans to make miscellaneous grains porridge, generally using chickpeas, which exist as dry goods in ordinary families in Xinjiang.

The value of chickpeas:

Edible: Chickpea starch has chestnut flavor and can be ground into mixed powder with wheat for main consumption. Soybean milk powder made from chickpea powder and milk powder is easy to digest and absorb, and is a good food for infants and the elderly.

Chickpea powder can be used to make various snacks and unique salad dressing. Chickpea seeds can be made into bean paste, boiled beans, fried beans or fried beans, or canned. Green beans and tender leaves can also be used as vegetables

Feed: Chickpea seed is also an excellent feed for protein, and it is refined feed for mules and horses after grinding. Stems and leaves are good feed for cattle.

Economy: Chickpea starch is an excellent material for sizing and polishing cotton, wool and silk textile raw materials, and also an industrial adhesive. Indigo dyes can be extracted from leaves.