Chickpeas
Harvesting chickpeas is no easy task as the plant is particularly rich in salt which can dry and irritate the hands of our farmers. Despite the hardship, our farmers still harvest chickpeas by hand every year.
- Organic Chickpeas
- Chickpea plants resemble bushes that reach 50 centimeters in height. In Turkey, chickpeas are cultivated in dry areas of Anatolia. The plant’s deep tap root system allows it to reach water stored deep in the soil and thus enables it to tolerate drought conditions. Chickpea leaves can have a size of 5 to 15 mm and young leaves are eaten as a green vegetable in some cultures. Warm weather is required for a plentiful harvest, which in Turkey takes place in May and June. After harvest, chickpeas are shelled from their pods and left to dry.
- Chickpeas belong to the legume or Fabaceae family of plants. These plants produce edible seeds called pulses which are known for their high nutritional content. Other members of the legume family include beans, lentils and peanuts. Turkey has a long history of chickpea cultivation as records attest to the presence of the crop as far back as 3500 BCE.
- They are champions at combining nutrition and versatility. Their high nutritional value has made them a staple of the Mediterranean and other diets around the world and their mild, nutty flavor pairs exceptionally well with a plethora of dishes and even drinks.
- How to use Chickpeas
- There is no end to the ways in which chickpeas can be eaten. Their rich, creamy texture and mild, nutty taste make them both a delicious standalone dish and a wholesome addition to dishes such as salads and soups. Chickpeas can be mashed and mixed with tahini, lemon juice and garlic to make the nutritious Mediterranean hummus spread.
- They can be ground into flour and mixed with other ingredients to make falafel. Chickpeas can also be roasted and salted to provide a delicious and satisfying snack. When roasted and brewed, they can even be enjoyed as a caffeine-free substitute for coffee.
- Benefit of Chickpeas
- Chickpeas offer an impressive variety of health benefits. To name but a few, their low glycemic index and glycemic load mean that they help control blood sugar levels and can be safe to consume by people suffering from type 2 diabetes. They are also rich in soluble fiber that is fermented by colon bacteria and leads to the production of a beneficial anti-inflammatory compound called butyrate. The fiber in chickpeas has a cleansing effect on the colon which protects it from cancer and helps promote intestinal regularity.
- Chickpeas are also an excellent source of protein and iron. Along with their meaty texture, this makes them ideal for vegetarian and vegan diets. The combination of protein and fiber content in chickpeas promotes a feeling of satiety which can help people suffering from obesity achieve weight loss aims.
● Raw Chickpeas
● Raosted White Chickpeas
● Single Roasted Chickpeas
● Double Roasted Chickpeas
● Whole Chickpeas
● Chickpea Flour
● NOP Organic
● EU / EC Organic
● COR Organic
● Kosher
● Halal
Did you know?
Chickpeas (also called garbanzo beans or ceci beans) were first cultivated in the Middle East around 3,500 years ago. Fresh chickpeas spread from the Mediterranean basin and found their way to India and Ethiopia. Today, fresh and dried chickpeas remain a staple of the Mediterranean, India and the Middle East, providing protein and a meaty texture to soups and salads.
- Chickpeas
- Apricot Kernels
- Black Cumin Seeds
- Dried Apricots
- Dried Figs
- Dried Mulberries
- Pomegranate Seeds
- Raisins
- Red Lentils
- Sesame Seeds
- Sun Dried Tomatoes
- Tahini
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