Buy cooked chickpeas to enjoy the best recipes

Cooked chickpeas are probably the most consumed legume in our country. Buying cooked chickpeas allows us to enjoy an intense flavor, while also providing our body with the benefits of this legume. Below, we analyze the benefits and nutritional value of cooked chickpeas.

The nutritional value of chickpeas

Chickpeas are a highly nutritious legume, rich in protein, fiber, and several essential micronutrients. A 100-gram serving of cooked chickpeas provides approximately 164 calories, with 8.9 grams of protein, making them an excellent source of vegetable protein, especially important for vegetarian and vegan diets. In addition, they contain 2.6 grams of fat, most of which is unsaturated fat, beneficial for cardiovascular health.

Fiber is another prominent component of chickpeas, with around 7.6 grams per 100 grams of cooked serving. This high amount of fiber helps improve digestion, maintain intestinal health, and regulate blood sugar levels. Chickpeas are also rich in vitamins and minerals such as iron, magnesium, phosphorus, zinc, and B vitamins, especially folic acid, which is crucial for the formation of red blood cells and cellular health.

Incorporating chickpeas into your daily diet can contribute to a balanced and healthy diet. Their low glycemic index makes them suitable for people with diabetes, and their antioxidant content helps combat oxidative stress in the body. In addition, chickpeas are extremely versatile and can be used in a wide variety of dishes, from salads and stews to hummus and soups, making it easy to include them in different types of diets and culinary preferences.

The most consumed chickpeas in Spain

There are different varieties of chickpeas, each with unique qualities that make them suitable for different types of dishes.

Kabuli chickpeas: These are the most common and easily recognizable by their large size, round shape, and light color. They have a smooth texture and intense flavour, making them ideal for making hummus, salads and stews. Their skin is thin, making them easier to cook and digest.

Desi Chickpeas: Smaller and dark brown or black in colour, with a firmer texture and a more intense flavour. These chickpeas are often used in traditional Indian dishes, such as chana masala. Their thicker skin requires longer cooking, but provides a rich texture.

Pedrosillano Chickpeas: Small in size and more rounded in shape, these chickpeas are known for their sweet flavour and creamy texture once cooked. They are ideal for soups and stews, as they break down slightly, enriching the broth with their flavour.

Chickpeas cooked Vivó Chef 1.6 kg€5.48Chickpeas cooked Luengo 570 gr.€2.12

Using Chickpeas in Different Recipes

Classic Hummus

Ingredients

400 grams cooked chickpeas
2 tablespoons tahini
2 cloves garlic
Juice of 1 lemon
3 tablespoons olive oil
Salt to taste
Cold water, as needed

Preparation

In a blender or food processor, add the cooked chickpeas, tahini, garlic, lemon juice, and salt.
Process the ingredients until smooth.
Add the olive oil and blend again.
If the hummus is too thick, add cold water little by little until you reach the desired texture.
Serve with a drizzle of olive oil and paprika sprinkled on top. Accompany with pita bread or fresh vegetables.

Mediterranean Chickpea Salad

Ingredients

400 grams cooked chickpeas
1 cucumber, chopped
1 red bell pepper, chopped
1 red onion, chopped
100 grams black olives, pitted and chopped
100 grams feta cheese, crumbled
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste
Fresh chopped parsley, to taste

Directions

In a large bowl, mix together the chickpeas, cucumber, bell pepper, onion, and olives.
Add the crumbled feta cheese.
In a small bowl, mix together the lemon juice, olive oil, salt, and pepper.
Pour the vinaigrette over the salad and toss well.
Sprinkle fresh parsley on top before serving.

Chickpea Curry

Ingredients

400 grams cooked chickpeas
1 large onion, chopped
2 cloves garlic, chopped
1 piece fresh ginger, grated
1 can crushed tomatoes (400 grams)
1 can coconut milk (400 ml)
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
Salt to taste
Vegetable oil
Fresh cilantro, to garnish

Preparation

In a large pot, heat the vegetable oil over medium heat and sauté the onion until golden.
Add the garlic and ginger and cook for a couple of minutes.
Stir in the curry, cumin and turmeric, cooking for a further minute to release the aromas.
Add the crushed tomatoes and cook for 5 minutes.
Pour in the coconut milk and add the cooked chickpeas. Simmer for 15-20 minutes.
Adjust salt to taste.
Garnish with fresh coriander before serving. Serve with basmati rice or naan.

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