Consistency over time, not perfection at every meal
Chickpeas are one of our oldest sources of nutrition. They are also the easiest way to eat more greens. Everyone loves chickpeas! They are very versatile, and can be prepared in many ways. In this article I have collected some history, information and tips on how to use this amazing legume.
Lifestyle blogger
Chickpeas are a legume that has been around for at least 10,000 years. It is believed that the first chickpeas grew in what is now south-eastern Turkey and since the heyday of the Phoenicians a few centuries before our current era began, they have been an important source of food for humans.
Today, these small legumes are still one of the most important sources of protein and nutrition in large parts of the world, from India to the Middle East, North Africa and the Mediterranean. In recent years, they have also become an increasingly important part of the Western diet, not least due to the desire to eat healthier or a diet based on less meat.
During Roman times, they were seen as poor people's food, and that's perhaps the case in many places today as well. They are indeed cheap. However, there is no reason to look down on them for that reason. Because they are an incredibly exciting ingredient that you can use to make a lot of delicious dishes.
There are mainly two types of chickpeas: small and large. The small ones are called desi and are used primarily in East Asia. The slightly larger variety is called kabuli and is most common in the Middle East and around the Mediterranean. In everyday life, it does not matter which variety you use.
In addition to tasting good, chickpeas are healthy. They provide a good feeling of satiety while also providing the body with nutrients.
According to Matvaretabellen.no, run by the Norwegian Food Safety Authority, 100 g of dry chickpeas have 21 g of protein and 46 g of carbohydrates. When cooked, chickpeas grow to 2-2.5 times their dry weight. When cooked, they will therefore have approx. 7-10 g of protein and around 20 g of carbohydrates per 100 g.
Chickpeas also contain a number of vitamins and minerals, and are widely recognized as very healthy. A natural part of a varied and healthy diet.
The vast majority of chickpeas produced today are dried for long-term storage. They are either sold dry, or they are cooked and sold ready-cooked in brine. The latter is available both in cans and jars.
The box variants are cheap and work well for most purposes.
The canned varieties are cheap and work well for most purposes. Most brands are quite usable, but there can still be big differences. Some are hard, others soft. Some are very salty, others not so salty. Try different brands until you find one you like.
You may also find that some brands are better suited for salads, for example, while others are better suited for frying or toasting. In any case: Unless you are making hummus, most brands work well for most things.
Falafel is made from dried chickpeas that have been soaked but not cooked – cooked, they will become too soft and will not have the right consistency. The falafel will be too soft and there is a good chance that they will fall apart during frying. Therefore, you cannot use canned, pre-cooked chickpeas to make falafel.
Here are some ways I use them. If you're inspired, I've linked some of my recipes for you to try below!
The most famous chickpea-based dish is of course the one that the Arabs gave the same name as the fruit itself: Hummus. Hummus is now loved all over the world and can be varied almost endlessly with different toppings or by adding different ingredients to the dip itself. When you make hummus, it will be much better if you cook the chickpeas yourself, until they are completely soft. This will give you the velvety texture that characterizes hummus as it is made in the Middle East.
Chickpeas are a great way to add body to salads without taking too much attention away from the fresh ingredients. Rinse and drain a can of chickpeas and you can elevate almost any salad from side dish to main course. Chickpeas also go well with most dressings, just use a little more so the chickpeas can absorb some of the flavor.
I also often make salads where chickpeas are the main ingredient. Add some baked or chopped fresh vegetables, some herbs and a good dressing and voilá – dinner is served. Delicious!
Chickpeas find the most natural place in most stews and soups. Just enough flavor and texture to add something to the dish. And at the same time just anonymous enough not to overshadow the most important flavors in the dish. It also fills you up. Perfect!
When you roast chickpeas, you suddenly get something a little different. They become almost crispy on the outside, and chewy or a little dry on the inside, depending on how much or how long you have roasted or fried them. And voila, you can use chickpeas as a crispy ingredient in what you are cooking!
One of my favorite dinners when you have to go fast is chickpeas fried in a lot of oil and then seasoned, with a simple salad. Unbelievably good and easy!
If you are baking vegetables, for example, you can also throw in some chickpeas. Then you get two different textures in the dish, and a more filling dish. Some places take it out completely. In Turkey and several other countries, roasted chickpeas that have become completely crispy and dry are sold as snacks on a par with nuts.
And there is still much more you can use chickpeas for. For example, have you tried chickpeas and pasta? Delicious! Veggie burgers? Go for it! A can of chickpeas in rice? Much better!
Ovnsbakt torskefilet i spicy tomatsaus med kikerter. En enkel og sunnere middagsrett med masse smak. For en litt mer spicy variant tilsett 1 ts Sriracha Sauce (Hot Chilli Sauce)
Prøv denne superraske og enkle kyllinggryten med kikerter og hermetiske tomater. Dette er en deilig og sunn hverdagsmiddag!
Disse marinerte kikertene er litt krydrede, litt søte og helt uimotståelige. Denne oppskriften er like god alene som et lett måltid eller forrett, eller servert i salater eller i pitabrød.
Når du er sugen på snacks så kan disse siste spicy kikerter være et sunnere valg. Kikerter er proppfulle av gode næringsstoffer, som protein 7,1 g pr 100 g, lite fett og sunne karbohydrater
