Products tagged with 'chickpeas'

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein.

This type of chickpea, which is called ram chickpea due to its recessed and recessed shape resembling a ram, is a type of chickpea that stays on a sieve with a hole opening of 8mm. Produced in Karaman and Konya regions, this type of chickpea is especially suitable for hummus-style appetizers and crushed chickpea dishes.

Chickpeas are generally sold dry or canned today. Before using dried chickpeas for food, it is necessary to leave them in water for 12-24 hours. Chickpea meal has a mild gas-forming effect. It is widely used in rural areas in regions where the winter season is long. It is used in different dishes as well as chickpeas with meat. It has very nutritious properties. In some regions (eg Malatya), small and colorful varieties, which are very little known, are also grown and used in special dishes. In Turkey and other countries of the Near East, chickpeas are roasted and roasted chickpeas are made. In villages, chickpeas are soaked the night before and roasted together with tula in metal trays and eaten. Chickpeas are especially used in Arabic cuisine. Hummus is made from crushed chickpeas and tahini. The most produced countries are Turkey, North Africa, Mexico, India, Pakistan and Spain.

The inherited tradition of roasted chickpea (leblebi) production, distinguishes this snack from a variety of new, popular chickpea snacks in the market. As a crunchy, delicious and filling snack, leblebi will satisfy the whole family.

The inherited tradition of roasted chickpea (leblebi) production, distinguishes this snack from a variety of new, popular chickpea snacks in the market. As a crunchy, delicious and filling snack, leblebi will satisfy the whole family.

The chickpeas maturing in the field are separated from the shell and sifted, calibrated and offered to consumption by eliminating foreign substances. It is known with is yellow colour and shape like ram head. Region, homogeneous structure and calibre features are very important in terms of chickpeas. For consuming in making cook, the most preferred regions are Central Anatolia, Nevsehir, Urgup, Isparta, Konya, Nigde. It is mostly used for cooking and hummus. It contains high amount of vegetable protein and carbohydrates.