All you need to Learn About Chickpeas

 

CHICKPEA | How Does it Grow? (Garbanzo)

Video taken from the channel: TRUE FOOD TV


 

How to Cook Dried Chickpeas (Ultimate Guide)

Video taken from the channel: Inspired Taste


 

If You Eat Chickpeas Everyday These Things Will Happen to Your Body

Video taken from the channel: HealthPedia


 

Just 1 Cup Of Chickpeas And You’ll Be Surprised With What It Does To Your Body

Video taken from the channel: Natural Ways


 

The Science of Our Favorite Pulse, the Humble Chickpea | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


 

Why I Always Have a Can of Chickpeas

Video taken from the channel: Internet Shaquille


 

How To Use Chickpeas For Breakfast, Lunch, Dinner, Or Dessert

Video taken from the channel: Goodful


 

CHICKPEA | How Does it Grow? (Garbanzo)

Video taken from the channel: TRUE FOOD TV


 

If You Eat Chickpeas Everyday These Things Will Happen to Your Body

Video taken from the channel: HealthPedia


 

How to Cook Dried Chickpeas (Ultimate Guide)

Video taken from the channel: Inspired Taste


 

Just 1 Cup Of Chickpeas And You’ll Be Surprised With What It Does To Your Body

Video taken from the channel: Natural Ways


 

The Science of Our Favorite Pulse, the Humble Chickpea | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


 

Why I Always Have a Can of Chickpeas

Video taken from the channel: Internet Shaquille


 

How To Use Chickpeas For Breakfast, Lunch, Dinner, Or Dessert

Video taken from the channel: Goodful


Chickpea nutrition information Calories: 269 Carbohydrates: 45g Fiber: 12g, 50% Daily Value (DV) Protein: 15g Fat: 4g 71% DV of Folate (Vitamin B9): A water-soluble vitamin that helps make DNA & RNA and metabolize amino. You probably know chickpeas (aka garbanzo beans) as the base for hummus, a thick and creamy spread. A legume in the same family as black beans, kidney beans and peanuts, chickpeas are a staple of cuisines around the world, and for good reason.

They’re rich in plant-based protein, satiating fiber and many vitamins and minerals. Chickpeas, as we know and eat them, are the edible seeds of a plantand are found in sets of two or three in green pods about three centimeters long. Luckily, cicer arietinum, the plant that produces chickpeas, is not very difficult to maintain. You probably know chickpeas (aka garbanzo beans) as the base for hummus, a thick and creamy spread. A legume in the same family as black beans, kidney beans and peanuts, chickpeas are a staple of cuisines around the world, and for good reason.

They’re rich in plant-based protein, satiating fiber and many vitamins and minerals. Nowadays, chickpeas are used to a variety of recipes. It is an essential source of carbohydrates, proteins, healthy fats, vitamins, and minerals.

Chickpeas also offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients. 6 Amazing Facts about Chickpeas. The chickpeas will triple in size, so 1 cup of dried chickpeas will make 3 cups of cooked.

Place the beans in a large bowl (remember they will triple in size) and cover with water by several inches. Let them soak for 8 hours or overnight in. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones. But be sure to soak them first to get rid of things called phytates, which can get in. Chickpeas, also known as garbanzo beans, are practically a staple ingredient in Middle Eastern cooking.

They are the basis for foods like hummus and falafel and, while it is convenient to use canned chickpeas, dried chickpeas really are a better option. Chickpeas are also an excellent source of trace minerals, including zinc, manganese, copper, selenium, and choline. Also Read Coronavirus Lockdown: Follow These Food Safety Tips if.

Other beans like chickpeas are more solid and can crisp up nicely when roasted. If you’re roasting chickpeas and want a crispy result, be sure to dry your beans before tossing them in the oven. For this method, gently roll the chickpeas between paper towels to ensure that they’re completely dry before adding oil and seasoning.

List of related literature:

Traditionally, the chickpeas aren’t precooked, but rather are soaked overnight in a saltwater solution; the salt weakens the cell structure of the chickpea skins, allowing the chickpeas to absorb more water and giving them a softer texture.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

It’s absolutely delicious, and chickpeas are so healthy and an excellent source of dietary fiber and vegetable protein.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

The way they fix their brown or green chickpeas is to soak them, boil them, and then cook them into various spicy dishes.

“Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving, 2nd Edition” by Carol Deppe
from Breed Your Own Vegetable Varieties: The Gardener’s and Farmer’s Guide to Plant Breeding and Seed Saving, 2nd Edition
by Carol Deppe
Chelsea Green Pub., 2000

Chickpea or Garbanzo Chickpeas are a native of arid southwest Asia, and like the fava bean, pea, and lentil have been cultivated for about 9,000 years.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Chickpeas supply 5.7 g of protein per 100 Calories (kcal), whereas animal foods such as cheeses, eggs, fish, meats, milk, and poultry contain an average of 9 g of protein per 100 Calories (kcal), and cereal grains about 3 g of protein per 100 Calories (kcal).

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Like other beans, chickpeas tend to absorb the flavors of the foods they are cooked with and thus are extremely versatile.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Our colleagues in US Land Grant Universities (LGUs) have also made numerous contributions to the body of knowledge about chickpea.

“Chickpea Breeding and Management” by Shyam S. Yadav, W. Chen
from Chickpea Breeding and Management
by Shyam S. Yadav, W. Chen
CABI, 2007

Canned chickpeas are easy to find in the grocery store where you might also see them labeled as garbanzo beans.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Also called garbanzo beans and ceci beans, chickpeas take longer to cook than most beans.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

The chickpeas need to be covered with liquid at all times to cook properly.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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65 comments

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  • Nicole,  Love your  high energy  educational videos!   Wonder if you could do a review on the production of stevia, assuming it is a sustainable  agriculture crop??    OR you can  come to our Charleston, South Carolina and see how tea is grown!                                   P.H.    South Carolina

  • “and then just let that cook for about 15 minutesyou can do a little dance while you’re waiting, make a little love” girl 15 minutes is DEFINITELY not enough time!

  • like and comment before I even watch the video. lol… I’ve had these fresh while still Green before they dry, addictive. As for Humus, we make it at least once a week in my house. Easy to make and you can have it any time of the day.

  • And how do they control the weeds? And I disagree with rejecting peas if the colour isn’t just right? I don’t get that.. I think flavour is more important than colour.

  • Oh thanks for sharing this video.
    but what happen about the first one voice?, where is first one doctor? Which sounded really wow

  • The passion that you show in these videos have made you channel one of my have to watch every time I get a notification! Keep showing the love for all things food!

  • Aspiring female chef here… Not only are you absolutely the most handsome chef on YouTube. I love and appreciate the science behind every video

  • I like to pan fry canned chickpeas with breakfast sausage type spices. Smash them a little. Great hearty breakfast food if there’s a vegan at your table!

  • Sorry I don’t have the time or money to buy seven fresh vegetables, spend another hour cleaning and chopping, cooking, just to make one meal for one person that will expire in day. Pass.

  • can you make vegan tasty hotdogs from sratch? doing everything from the mayo ketchup (shriratcha if you can,its easy) to the bread and sausage.thanks 😉 that would be some challenge im sure.

  • My ideas
    Breakfast: chickpea salad filled sandwich
    Lunch: chana masala with rice or roti
    Dinner: falafel
    Dessert: Chickpea cookie dough
    Snack: chana Chaat (fruit salad with chickpeas)

  • I’m an Indian and the Chickpea curry is a staple in the household �� and loved the way how she knows the details of it and yh btw naan is different and Roti is different ����

  • I have tried all these recipes, except the burger, and all I can say is they are sooooooo good. My mousse didnt turn out so fluffy so I popped it in the freezer and turned it into ice cream. So good.

  • I’m sorry, but anyone who prefers their hummus completely smooth is a monster. The beauty of hummus is the variety, both in flavor and texture, in every bite. Removing the skins and blending it completely is taking out so much of the nuance.

  • I love this series. Dan is one of the few in this genre that doesn’t have a potty mouth. I can watch this with my kids.

    Thanks, Dan!

  • In the Philippines they know garbanzos and they don’t know chickpea
    Most of them
    Since garbanzos are introduced by the Spanish
    Maybe US use garbanzos also because a larger area of US was part of New Spain and Mexican empire on the later

  • Ya Allah bless all the kind of food that you gave to us…and bless this good woman who show us one of the greatest farms and fields of your gift Hommus…and bless the world and save all the people from covid 19…and please ya Allah save our Earth planet from the bad political criminals who want to destroy it…Amen

  • Help me out moustache lovers. My chickpeas when heated in the pan they jump all over my kitchen. Any advise to make them socialise nicely in the pan?

  • I like you and i like v
    ideos like this but im vegan i physically cant follow you. Dont want animal products im my recommendations

  • I’m an Indian, and we eat Chickpeas like every other day. We don’t have anything called “Canned” chickpeas in India. I buy it from store, soak overnight, boil in pressure cooker with salt and the store in the freezer. That’s how I keep chickpeas ready for meal

  • Honestly this has been so therapeutic for me as someone recovering from an ED and hearing about everyone doing keto and cutting out carbs. They make me feel bad for eating carbs but seeing someone as beautiful and healthy as Merle eat chickpeas (and a bun!) makes me feel so much better <3 <3 <3

  • Thanks so much for all your information. I LOVE hummus but since I eat it so much the price really adds up when I buy it packaged in a store! Plus, I see that some of the ingredients in commercial hummus are not that healthy. The chickpeas are not organic & some of the oils & other additives in commercial hummus are not the best.
    With all the tips you provide in your (Ultimate Guide), I can start saving money & eat healthier.
    Finally, your last tip is fabulous. Once I cook the chickpeas I can store them in a freezer for up to 3 months. I am gonna start soaking chickpeas tonight. You guys are the best!!

  • Man recipes always call for fresh herbs. But I definitely don’t cook often enough to justify buying a few different bunches for 1 or 2 recipes

  • Literally one of the most versatile ingredients out there.

    Hummus, roasted, sauteed, in curries, the list is literally endless.

    Nevermind they are a great source of fiber, protein, B vitamins, and minerals. One of the best ingredients out there!

  • I love the videos, but I don’t agree with the fact that teaching other people’s recipes isn’t theft, to sum extent atleast. While something like a mathematical equation is taught my many and isn’t exactly the property of the person but it isn’t treated as something like art because, artworks are meant to belong to a specific person, that’s why remaking others art is plagiarism, but something like math it was already taught to others when said equation was made because that was the purpose, food is kinda in the middle of art and something like an equation, while it has properties of both, it still belongs to a person or people to some extent. I feel as if the thing you should do for things that are actually from other people or companies like certain ideas is to credit them kinda like how babish credits America’s test kitchen. This is my opinion in the end tho, buy I hope you do end up reading and see it as just criticism and nothing more.

  • I honestly feel prideful in myself after watching this since i’ve always cooked ceakpeas like this (just with way less herbs” and they are honestly incredibly simple, tasty amd quick to make

  • chickpeas from the can to the microwave then to the mouth, aquafaba, cleaning cats, aquafaba conservants… so many questions. I’ll stick with beans.

  • As an Arab I take my chickpeas very seriously. I use them in 99% of my food. falafel, hummus and much more. They are truly a blessing.

  • I’m sorry but there is nothing tasty about these!! You can add however much seasonings and oil you want but until chickpeas stop tasting like chickpeas, it’s just a lost cause!!!

  • I just made this and it’s fabulous. I didn’t have the ingredients for any of your recipe suggestions so here’s what I did:
    I prepared the chickpeas as instructed using cilantro as my herb of choice and raided the fridge for leftovers in the meantime. I ended up with a warm chickpea salad with crispy spinach and rocket, a handful of black olives, three or so finely sliced sun dried tomatoes, cottage cheese for a “dressing”, and sprinkled some sesame on top. The spice blend fit perfectly, it took less than twenty minutes, and it made two portions. I will definitely make this again, it’s a great base for leftovers!

  • Let the chickpeas sprout it taste million times better. I learnt it from an Indian. I was in India and I love their food. Non veg. To be precised. I’m not a veg.

  • Tsayd Gabriel Tofino

    1 second ago

    Most underrated channel on youtube! Internet Shaquile one of best food channels on youtube, its a shame only 290K subs, but amazing community!

  • I like you and i like v
    ideos like this but im vegan i physically cant follow you. Dont want animal products im my recommendations

  • I have tried all these recipes, except the burger, and all I can say is they are sooooooo good. My mousse didnt turn out so fluffy so I popped it in the freezer and turned it into ice cream. So good.

  • I eat that hummus when i was in middle east.to this channel found out what is made of, what they call in Philippines garbanzos or chickpea in english

  • Dan you need to tell us where the gf/wife is at. Or maybe there’s no gf/wife?? We want to give you respect if you got partner. if you don’t have one open season on comments ladies lol

  • My higjschool had roasted chickpeas at lunch and thry were so good i would grab almost over a cup. Most others were too scared to take any so they let me

  • 4:44 “There are people who say that chickpeas look like little brains, and that eating them will make you smarter.” Well, falafel looks like golf balls. Will eating falafel make me a better golfer?

  • OK, I’m watching this and thinking about going to the store, grabbing some dried and canned chickpeas and coming home to make a lot of this stuff. Sigh…I’m so easy.

  • make a very fine purée and add about one third peanut butter and a pinch of sugar. It makes a “lighter” spead for your toasts with enough peanut taste to be satisfying, lower fat and very nutritious. Could work well with very rich nut butters. haven’t tried.

  • Wait? Hummus is whats driving chickpea demand? I thought people were just eating it in their food, chickpeas go well in tomato sauce.

  • What I like about inspired taste is they keep it short and simple. They have really figured it out that other cooking sites are bogged down in bad presentation and useless detail that drags out the video to much longer than people have time for. Great model and I use their videos more than any other because short abd simple.

  • What fresh sadistic joke is this??? Beware! Removing the skins from Chick Peas?! You will never get that 2 hours of your life back.

  • I love this series. Dan is one of the few in this genre that doesn’t have a potty mouth. I can watch this with my kids.

    Thanks, Dan!

  • Honestly this has been so therapeutic for me as someone recovering from an ED and hearing about everyone doing keto and cutting out carbs. They make me feel bad for eating carbs but seeing someone as beautiful and healthy as Merle eat chickpeas (and a bun!) makes me feel so much better <3 <3 <3

  • For future reference “Desi” is not pronounced like Desi Arnaz… it’s pronounced more like “they see”. It is derived from the word “des” meaning country or nation, so basically it’s like calling them “the chickpeas from our country.” A bit of an Indian ethnocentric naming, yes, but naming rights often go to whoever named them first.

    Kabuli, as you might expect, refers to Kabul in Afghanistan. And the name “Kabul” is generally pronounced with apparent emphasis on the “Ka” rather than the “bul,” and likewise for the designation “kabuli” I say “apparent” because it’s more accurate to say that it is an extended vowel, i.e. that the vowel sound is sustained for a longer period of time than normal, giving the impression of emphasis.

  • Hey dan, tried the baking soda tip and it brought my hummus to a new level. I’m going to try it with all kinds of veg now. Keep these videos coming, I love food science!

  • Two of my daughter’s favorite foods are chickpeas and ice cream. She was in heaven when our friend took us to Little Chkpea (littlechickpea.com) in Portland, Oregon to try chickpea ice cream! Even the cones are made from chickpeas! I had triple chocolate on a chocolate cone. Pretty yummy!

  • Dan you need to tell us where the gf/wife is at. Or maybe there’s no gf/wife?? We want to give you respect if you got partner. if you don’t have one open season on comments ladies lol

  • You’re the simplest kitchen I’ve ever seen.
    If I win the lottery I will just come to your house and give you a hood fan and a gas stove for free.

  • Perfect video, except with how ungenerous your falafel looked:)

    Falafel experts say that if you eat a falafel or Shawarma or Sabih in a pita and you don’t curse midway because something dripped out of your portion onto your cloths, than it’s not a proper portion.

  • Chickpeas are literal vegan magic. You can make falafel, chickpea flour omelettes, aquafaba egg whites, vegan tuna salad, curries, and much more.

  • I have always hated Lentils. I have always hated it whenever I’ve had a lentil on my face, I personally prefer to have a chickpea on my face.

  • These are hilarious comments! I’m still waiting for someone (male or female) to ask Dan for a food-science video……but shirtless ��

  • I’m sorry, but anyone who prefers their hummus completely smooth is a monster. The beauty of hummus is the variety, both in flavor and texture, in every bite. Removing the skins and blending it completely is taking out so much of the nuance.

  • I totally love how American’s called the thieves that stole the land off the Natives ‘Homesteaders’, ‘Settlers’ and ‘Pioneers’… so cute.

  • Sorry I don’t have the time or money to buy seven fresh vegetables, spend another hour cleaning and chopping, cooking, just to make one meal for one person that will expire in day. Pass.

  • The passion that you show in these videos have made you channel one of my have to watch every time I get a notification! Keep showing the love for all things food!

  • its lovely to watch all ur episodes…………in india green ones are called Hari boot/ (Green garbazo beans)……its eaten as snack by roasting it tastes awesum…….

  • Dan, you forgot one small word.

    “Garbanzo.”
    (Well, it’s a large word. Tough.)

    Here in the SouthWest, they are known
    as garbanzo beans.

    steve

  • I’m not fond of eating a cup of cooked chickpeas, but Hummus is wonderful and addictive.
    Chickpeas + lemon juice + olive oil + fresh garlic and ground cumin. Use organic corn chips or pita bread. You can easily eat 1 cup of hummus and the taste is heavenly.
    Thanks for your video my friend.

  • It’s not called “desi” in India or by Indians. It’s called “Kaala” which means black (because of the skin color). Literally, “desi” is “native.” You had me laughing though. ��

  • Hi Dan, can you do a video on Baking Soda, how it tenderize meat and chickpeas please. By the way love your videos the science of cooking is brain popping and little fluff goes the long way. Good work.

  • did a search for “Growing Chickpeas” because I wanted to see if I could add these to my garden next year. I came across this video and now I’m a subscriber of the channel:D What a great video. The host’s personality is so awesome and really drew me in. so glad I found this.

  • did a search for “Growing Chickpeas” because I wanted to see if I could add these to my garden next year. I came across this video and now I’m a subscriber of the channel:D What a great video. The host’s personality is so awesome and really drew me in. so glad I found this.