Providing delicious Canadian whole grains, legumes & seeds
$10.00 – $137.00
Chickpeas, also known as garbanzo beans, boast numerous attributes and uses. High in protein, fiber, and essential nutrients like iron and folate, they offer a wholesome addition to any diet. Chickpeas are versatile and can be used in various culinary creations, such as salads, soups, stews, and curries. They are the main ingredient in popular Middle Eastern dishes like hummus and falafel. Ground into flour, chickpeas serve as an alternative for baking. Whether roasted as a crunchy snack or blended into creamy dips, chickpeas’ mild flavor and nutritional benefits make them a cherished ingredient in a wide range of recipes.
Organic whole chickpeas, also known as garbanzo beans are seeds from the Fabaceae, known as the legume plant family, which also includes lentils, peas and beans. The seeds from these pod plants in their dry form are also referred to as pulses. Chickpeas, have a fascinating history, diverse attributes, and a wide range of culinary uses. Believed to have originated in the Middle East over 7,000 years ago, chickpeas have been a staple in the diets of various ancient civilizations.
Chickpeas are prized for their high plant based protein content, dietary fiber, and essential nutrients, including iron, folate, and potassium. Like other legumes, chickpeas have a low glycemic index and contain a resistant starch that digests slowly.
In terms of culinary uses, chickpeas are incredibly versatile. Hummus is perhaps the most popular use of cooked chickpeas where they are blended with tahini, garlic, lemon juice, and olive oil to make a creamy and flavorful hummus dip, perfect for dipping vegetables or pita bread. Ground or mashed chickpeas can be mixed with herbs and spices to form patties, which are then fried to create falafel, a popular Middle Eastern dish. Incorporating chickpeas into nourishing Buddha bowls with a variety of grains, vegetables, and dressings for a wholesome and balanced meal is very on trend. Chickpeas can be cooked and used in soups, stews, curries, and salads, offering a hearty and nutritious base to a variety of dishes. Roasted chickpeas make for a flavorful and healthy snack option. Additionally, chickpea flour is used as a gluten-free alternative in baking and cooking.
Chickpeas have a long and storied history, finding their way into a multitude of cuisines across the globe. Their adaptability, nutritional value, and delicious flavor have made them a cherished ingredient in traditional and modern cooking alike, supporting their enduring popularity.
1. Rinse chickpeas
2. Soak overnight in water, 1 part chickpeas to 6 parts water
3. Drain water, rinse and add fresh water to cover, bring to a boil and simmer on stovetop for 1 – 2 hours
4. Strain and rinse.
5. Chickpeas can be frozen in batches for later use
6. Instant Pots are also useful in cooking dry Chickpeas
To capture all of the precious nutrition in chickpeas try keeping the liquid from the cooked chickpeas. Known as Aquafaba, this viscous liquid that remains after cooking or canning chickpeas, or other legumes, can be used as a vegan egg substitute and a versatile ingredient in plant-based cooking and baking. It has unique properties that make it an effective replacement for egg whites in various recipes. When whisked, aquafaba foams can be used to create stiff peaks, much like beaten egg whites. This foam can be folded into batters and used in recipes such as meringues, mousses, and even vegan mayonnaise. The starches and proteins present in aquafaba help stabilize the foam and provide structure to the final product.
• Hummus
• Falafels
• Veggie burgers and meatballs
• Soups, stews and on top of salads
• Roasted as a snack
• Milled into flour
Chickpeas should be stored in a cool, dry place.
Fieldstone Organics is proud to provide wholesale and commercial orders for organic whole grains, ancient grains, and heritage grains to customers across Canada.
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