Meet The Bean – Chickpeas or Garbanzo Beans
Hi, I am Chickpea a.k.a. Garbanzo Bean. My name chickpea comes from the Latin word Cicer, referring to the plant family of legumes, Fabaceae. I am also known by my popular Spanish-derived name, the garbanzo bean.
I am quite old – you can find me in records of Turkey about 3500 BCE and France 6790 BCE. Although I am grown in 50 countries, India is my biggest producer. I am an excellent source of carbohydrate, protein, fiber, B vitamins, and minerals. I can help prevent chronic diseases like diabetes, gut flora, heart disease and obesity.
Ain’t I amazing? This is the reason I am a nutritious staple in many diets. I am very popular among people who like plant-based protein and why not, plant based protein is better assimilated and utilized in the body.
Like all other nutritious foods, you need to cook me the right way to preserve my nutritional value; if not, my nutrients get destroyed by near-infrared heat from metals and ceramics. AND the leaching metals and chemicals from these pots contaminate my nutrients.
Cooking me in MEC’s 100% non-toxic and healthy pure clay cookware will not only preserve my nutritional value but will also make it easier to cook. When cooked in these pots, I am one of the healthiest beans for you! Also when cooking in MEC you don’t have to pre-soak me.
In a seasoned MEC pure clay pot, I am ready to be consumed in just 40 minutes, this is how:
- Add beans to the pot.
- Add enough water so when you touch the beans with your finger, the water reaches your second knuckle.
- Cook for about 40 minutes at medium heat.
Use as much as you need and the rest can be stored in a glass jar, refrigerated, for up to one week. And make sure you use me throughout the week for different recipes, like chana curry, in hummus, mix with greens, with roasted chicken, in sandwich stuffing etc.
I am happy, healthy, nutritious and non-toxic being cooked in Miriam Earthen Cookware – enjoy!