Chickpeas (also known as garbanzo beans) are loaded with nutrition! They are packed with molybdenum, manganese, folate, soluble fiber and protein and are good vegan source of the essential amino acid lysine. This makes them excellent for weight loss, stabilizing the blood sugar (which goes beyond diabetes and hypoglycemia and is vital for optimal performance, weight control and emotional balance) and help protect the cardiovascular system.
While opening a can of beans is easy, canned beans unfortunately do not contain the same level of nutrition and cans are usually lined with BPA- a known endocrine disruptor. If you have to use canned chickpeas choose an organic, unsalted brand canned or jarred without the use of BPA. Rinse well before using.
The best (and most digestive-friendly) way to enjoy chickpeas is to soak dried peas overnight in lots of filtered water (changing once if you start soaking early enough) with a pinch of unrefined pink Himalayan salt. Cover and store in the refrigerator. Drain and rinse well, and cook with 3 cups of water to 1 cup of soaked beans. Simmer partially covered for 1-2 hours, stirring occasionally and skimming off any foam that develops until beans reach your desired tenderness.
Chick peas can be added to soups, stews, ratatouille, salads, stir fry, sauteed vegetables or baked into casseroles. Or make your own ultra easy hummus by pulsing cooked chick peas in a food processor with a little extra virgin olive oil, raw tahini, roasted garlic, cumin and salt and pepper to taste until smooth.
What is your favorite way to eat chick peas? Let us know in the comments below and on Facebook!
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