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EH Chick Pea 1Kg

$6.00

$6.50

Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).

Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine.

Chickpeas are popular in the Iberian Peninsula. In Portugal, they are one of the main ingredients in rancho, eaten with pasta and meat, including Portuguese sausages, or with rice. They are used in other hot dishes with bacalhau and in soup. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño. In Italy, chickpeas are eaten with pasta or in soup. In southern Italy, chickpea flour is made into a batter for panelle, a sort of crepe. In Egypt, chickpeas are used as a topping for kushari.

Ḥummuṣ is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with ṭaḥīna (sesame seed paste), the blend called ḥummuṣ bi ṭaḥīna. Chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had become commonplace in American cuisine.[19] By 2010, 5% of Americans consumed hummus on a regular basis,[19] and it was present in 17% of American households.[20]

https://en.wikipedia.org/wiki/Chickpea

EH Chick Pea 1Kg