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- Chickpeas have been grown for thousands of years in the Middle East and Mediterranean regions and have been found in archaeological sites dating back to 3500 BC.
- A member of the pea family, chickpeas are small (5 to 10 mm) rounded peas with a yellow/beige colour and a distinctive groove down the middle of one side.
- There are 2 types: Kabuli, grown in temperate regions like northern Victoria, and Desi, which is grown in semi-arid to tropical regions.
- Chickpeas have a wide variety of uses: they are eaten fresh as green vegetables, fried, roasted, or boiled; they can be ground and the flour can be used as soup, dhal, or to make bread. Dhal is the split chickpea without its seedcoat, dried and cooked into a thick soup.
- Available all year round.
Botanical Name: Cicer arietinum (Fabaceae)
Health Benefits
100g of chickpeas yields the following:
- Calories – 378
- Total Carbs – 21% of DV
- Protein – 41% of DV
- Dietary Fibre – 49% of DV
- Vitamin A – 1% of DV
- Vitamin C – 7% of DV
- Calcium – 6% of DV
- Iron – 24% of DV
*Percent Daily Values are based on a 2000 calorie diet.