Mashed chickpea is very popular in western food, Asian food or African food. The traditional mashed chickpea is made by mashing chickpea and adding lemon juice, olive oil and sesame sauce, which is used as a sauce or dipped in bread. It has a light taste and looks a bit like peanut sesame sauce that we eat every day.
India is a big country of chickpea cultivation, so chickpea is also one of the common ingredients in Indian cuisine. The coarse crispy bread produced locally in India is often paired with chickpea curry, which is rich and delicious.
People in China seldom eat chickpeas, among which Mulei chickpeas in Xinjiang are quite famous, which is a symbol product of chinese national geography. Chickpeas grown in Xinjiang will be shipped to many places for sale, and a chickpea food festival will be held every year.
Nutritional value of chickpea
Chickpea is a highly nutritious legume plant, which is rich in various plant proteins, amino acids, vitamins, crude fiber, calcium, magnesium, iron and other components. The content of pure protein is as high as 28%, fat 5%, carbohydrate 6 1% and fiber 4-6%.
Chickpea contains more than 10 amino acids, of which all 8 amino acids are necessary for human body, and the content is more than 2 times higher than that of oats. It also contains adenine, choline, inositol, starch, sucrose and glucose.
Every 100 grams of chickpea contains 350 mg of calcium and 320 mg of phosphorus, which is higher than that of most beans. The content of iron is 47 mg, which is 90% higher than that of other beans, and the content of vitamins C, B 1 and B2 is as high as 12 mg.