100 Foods: Chickpeas

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Chickpeas have long been one of my most favorite legumes. Yes… I do have a list of favorite legumes… more on that some other time.

For thousands of years chickpeas have been intentionally cultivated by humans. Who can blame them? There is so much that can be done with chickpeas! Roasted chickpeas can be used as a coffee substitute, you can eat them cold in salads, grind them into flour, cook them into stews, fried into falafels or made into hummus. Of course there are many more ways of preparing chickpeas… I just didn’t feel like typing all day.

Chickpeas have a very high fiber content and are very low on the glycemic index. They are also high in Thaimine, Vitamin B6, Folate, Iron, Magnesium, Phosphorus and zinc.

Usually if it is not hummus our chickpeas are a constant in my crock-pot beans.

How do you like your chickpeas?


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