Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
Organic European, Biodynamic & Sustainabie Agriculture certifications
🌱 About the Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Cicer arietinum
Chinese Name：鷹咀豆
Other Names：Chickpea
Product Description：Chickpeas are highly nutritious legumes and are rich in a variety of plant proteins, amino acids, vitamins, crude fiber, calcium, magnesium, iron and other ingredients. The pure protein content is as high as 28%, fat 5%, carbohydrate 61%, fiber 4-6%. Chickpeas contain more than 10 amino acids, including all 8 essential amino acids for the human body, and the content is higher than oats. Out more than 2 times. The seeds can be used as staple food or sweets, and can also be fried and eaten. They can also be made into canned or candied snacks. Fresh beans can also be eaten raw in cooking. It is widely suitable for steaming, boiling, stir-frying or making soup. It is an ideal healthy food for people with diabetes, high blood pressure and weak kidneys.
Ancient people also associated chickpeas with Venus because they were said to have medicinal uses, such as increasing semen and milk production, inducing menstruation and urination, and helping treat kidney stones.
Variety：There are many cultivars with various names such as: gram (Bengal gram), garbanzo (garbanzo bean), Egyptian pea and many more.
Left: Bengal species; Right: European species
Supply Season：There are supply throughout the year.
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：Chickpeas are usually boiled quickly for 10 minutes and then cooked longer. Dried chickpeas take a long time to cook (1-2 hours), but they fall apart easily over time. If soaked for 12-24 hours before use, the cooking time can be shortened by about 30 minutes. Chickpeas can also be pressure cooked or sous vide at 90 °C (194 °F).
Ripe chickpeas can be cooked and served cold in salads, cooked in stews, ground into flour, ground into balls and fried for falafel, made into batter and baked into flour or soca, or in oil Blast into panels. Chickpea flour is known as gram flour or besan in South Asia and is used frequently in South Asian cuisine.
In Portugal, chickpeas are one of the main ingredients in rancho, eaten with pasta, meat, or rice. They are used in other hot dishes with bacalhau and in soups, meat stews, salads mixed with tuna and vegetables, olive oil, vinegar, hot pepper and salt. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño.
Hummus is the Arabic word for chickpeas, and the chickpeas are usually boiled and ground into a paste, then mixed with tahini (tahini), a mixture called ḥummuṣ bi ṭaḥīna. Chickpeas are roasted, seasoned and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had become commonplace in American cuisine. 5% of Americans eat hummus regularly, and 17% of American households have hummus at some point.
Chickpeas and bengal gram are used to make curry. They are one of the most popular vegetarian foods among the diaspora communities in the Indian subcontinent and many other countries, served with a variety of bread or rice. Popular dishes in Indian cuisine are made with chickpea flour, such as mirchi bajji and mirapakaya bajji.
Notes：Research
At present, it is initially studying the potential of eating eagle -mouth beans to improve nutrition and affect chronic diseases.
Dish：
Doubles, street food in Trinidad and Tobago
Manchego cuisine; chickpea and Silene vulgaris stew (potaje de garbanzos y collejas)
Farinata di ceci, a traditional Italian chickpea snack
Chakhchoukha in Algerian cuisine; freshly cooked marqa then mixed with rougag
indian chana masala
Chana dal, divided Bengal gram
Hummus with olive oil
Khaman, steamed chickpea flour snack
Roasted chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
Suggested Serving Method：
Eagle mouth beans usually boil quickly for 10 minutes, and then cook for longer. Gan Eagle Mouth Beans requires a long cooking time (1-2 hours), but it is easy to spread out after cooking for a long time. For 12-24 hours before use, the cooking time can be shortened for about 30 minutes. Eagle mouth beans can also be cooked at high pressure or vacuum low temperature at 90 ° C (194 ° F).
The mature eagle -mouth beans can be cooked and cold in the salad, cooked in stew, grind into flour, grind into spherical and fried as salad sandwiches, make a batter and bake it into a flour or cable, or oil, or oil Frying into a panel. Eagle -mouth bean flour is called gram powder or Beisang powder in South Asia, which is often used in South Asian cuisine.
In Portugal, eagle -mouth beans are one of the main ingredients of Rancho and are eaten with pasta, meat or rice. They can be used for salads with mixed salads with hot vegetables, soups, stews, stew, catfish and vegetables, olive oil, vinegar, pepper and salt. In Spain, they are used for snacks and salads and Madrid coconut juice.
Eagle -mouth bean puree means eagle -mouth beans in Arabic. Usually, the eagle -mouth beans are cooked and grinded into a paste, and then mixed with sesame sauce (sesame sauce). This mixture is called ḥ ummuṣ bi ṭīna. Eagle mouth beans are eaten as snacks after baking and seasoning, such as leblebi. By the end of the 20th century, Eagle Mouth beans had become commonplace in American cuisine. 5% of Americans regularly eat eagle -mouth bean, and 17% of American families exist at eagle -mouth bean.
Eagle mouth beans and Bangladesh are used to make curry. They are one of the most popular vegetarian foods in the Indocharian community in India and many other countries, with various bread or rice. The popular dishes in Indian cuisine are made of eagle -mouth bean flour, such as Mirchi Bajji and Mirapakaya Bajji.
🥗 Product Category (English)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
