The chickpea is an annual plant, podflower, whose grains have an unusual shape, resembling the head of a sheep with the beak of a bird. Stem erect, covered with glandular hairs. The leaves are pinnate. Reaches a height of 20 to 70 cm.
The strychki are short, swollen, contain 1 to 3 pips, a tubed and rough surface. Color - from yellow to very dark. The mass of 1000 seeds, depending on the variety, varies between 150 and 300 g. Chickpeas are a thermophilic plant, self-pollinating, pollination occurs in the closed flower phase, sometimes cross-pollinated. The period of vegetation is 90-110 days for early maturation and up to 150-220 days for late maturing varieties.
The germination begins at a temperature of 3-5 ° C, the seedlings resist frost in the short term at 8-11 ° C. During the flowering period: the formation of beans and the optimum temperature should be 24-28 ° C Homeland of cultural chickpea consider Central Asia. The plant is grown in the countries of Central and Central Asia, East Africa, Eastern Europe, India, the Mediterranean region. It is believed that the chickpea was known and consumed by man long before the beginning of our era.
Thus, in Greece, chickpeas were found, which are at least 7.5 thousand years old, while the chickpea seeds of the "Bronze" century remained in Iraq. In ancient times, chickpeas were often used not only as food, but also as medicine. Chickpeas occupy the third place in the world in popularity among legumes after peas and beans.
Chickpea seedlings contain high quality proteins and fats, fiber, a large amount of calcium and magnesium, potassium, vitamins A and C. They have a low calorie content and surpass other legumes in the amount of the main essential acids: methionine and tryptophan.
Modern scientists have discovered that it is not for nothing that people have always appreciated this type of legumes. Grain chickpea contains up to 30% protein, which approximates egg quality, up to 8% oil, 50-60% carbohydrates, 5.2% minerals, vitamins A, B1, B2, EOI, C, B6 , PP. Due to its high nutritional value, you can eat peas instead of meat, as many people do during fasting. This diet serves to prevent diseases of the heart and blood vessels. Due to the high fiber content, chickpea improves digestion, has a beneficial effect on the heart and also regulates blood sugar levels.
Chickpeas supply energy to the body, which is used gradually, without increasing the blood sugar level. Dioscorides Pedani, one of the most famous doctors of Emperor Nero's time, reports that tender young chickpea seeds have a beneficial effect on the work of the stomach and recommend using them as a dessert. Hippocrates recommended chickpeas as a component of proper nutrition for skin diseases. Evidence of love for chickpeas was discovered by scientists in Egypt, where Pharaoh Akhenaten is depicted in one of the frescoes with a sprig of hummus in his hand. It is believed that this plant symbolizes the male power of the Egyptian ruler.
In the leaves of chickpea we find oxalic, citric and malic acid. Depending on the variety, the fat content of the beans varies from 4.1 to 7.2%, in this indicator the chickens are superior to other legumes other than soybeans. Traditional medicine is known for the fact that the use of chickpeas can protect eye diseases from a disease as terrible as a cataract (clouding of the lens and, as a consequence, complete blindness). The transparency of the lens depends on the metabolic processes in the body, which, when altered, scum the intestines, liver and blood.
A chickpea helps to cleanse and, consequently, helps to establish normal circulation of intraocular fluid. Therefore, healers recommend not only the treatment and prevention of cataracts, but also the health of the whole body to include in the diet of chickpeas. As a cleaning agent, chickpeas are recommended as follows. Soak the peas in cold boiled water for 8 hours at room temperature in a ceramic container (preferably overnight). After the time elapsed, chop the peas through a meat grinder. Eat in small portions throughout the day (add to cereals, soups, salads). The next day, repeat the whole process. Therefore, consume within a week.
This helps to lose weight, to cleanse and, in addition, to saturate the body with valuable vitamins and minerals. The purification can be carried out weekly courses with breaks per week. Full course - 3 months. Travelers and tourists may be surprised by the variety of ways to cook chickpeas. In Arab countries, it is the main ingredient of national dishes, such as: hummus (mashed potatoes), falafel (hot sandwich in the form of balls) or couscous. It is also crushed in flour, which is then added to the sauces or used to make a substitute for coffee.
Chickpeas are still put in soups and salads. In India and Pakistan, the pods of young chickpeas are eaten as vegetables. In the eastern countries, the baked garbanzo beans are a delicacy. One of the main reasons why people often avoid including peas and other legumes in their regular diet is the duration of cooking and problems with digestion. After a dense meal of beans, there is often a feeling of heaviness in the stomach and flatulence.
The reason for the problem is the presence of legume oligosaccharides, which are very difficult to dissolve in water and gastric juice. Beans need a lot of soaking time before cooking, which makes them softer. Dried chickpeas, like other legumes, should be soaked in water for at least 12 hours before cooking, and then boiled for approximately 1.5 hours.
Chickpeas are not toxic and have virtually no contraindications. But remember that legumes belong to the so-called "heavy" food, which is the time during which they are digested and can cause fermentation.
Therefore, you should not use this product for people suffering from disorders of the gastrointestinal tract, ulcers, gout, inflammation of the bladder, constipation and poor circulation. In addition, it is necessary to consult a doctor before using chickpeas for children and the elderly. It is also possible and an allergic reaction to chickpeas in case of intolerance. To avoid causing unnecessary discomfort, it is not advisable to wash chickpea dishes with water. In addition, a pause after eating chickpeas until the next meal should be at least 4 hours for this product to digest.
