The Washington Post

Chickpeas for your little chickadees

(Gil Guelfucci/Getty Images)

We have been eating a lot of chickpeas lately. This passion began when we returned from Istanbul having devoured the most delicious chickpea dishes on the planet. The hummus there is silky and smooth and worth licking up. The lemon chickpea soups are refreshing and flavorful. I could go on.

All three of my children like chickpeas. As any parent can appreciate, unearthing a healthful food that pleases everyone is a big boon, so we embrace the chickpea. Hummus is a staple; we make it most weeks. Roasted chickpeas with sea salt and an array of spices are an easy snack. When I am stuck without a dinner plan, a can of chickpeas tossed with olive oil, chopped scallions and sea salt makes a great, protein-rich side dish to anything. Chickpeas lose some of their nutritional value when canned, so if you have the time, soak the dried beans overnight and then simmer for two to three hours.

A few facts about this legume:

— Chickpeas are high in fiber, iron, vitamins and antioxidants.

— 20 percent of the legume is protein, a percentage comparable to meat’s.

— The Latin name for the word chickpea means “small ram” because the legume somewhat resembles a ram’s head. Other names include garbanzo bean and Egyptian pea.

— A Chinese company is attempting to patent chickpea extract as a diabetes medicine because it is shown to lower triglycerides and cholesterol, improve insulin sensitivity and regulate blood sugar.

— In some cultures, dried chickpeas are ground as coffee because they have a similarly nutty flavor.

I told my boys that chickpeas are eaten as dessert in some countries, which is true, but they didn’t take the bait. Maybe yours will?

Recipe: Chickpea curry

Seidenberg is co-founder of Nourish Schools, a D.C.-based nutrition education company.

Casey Seidenberg is co-founder of Nourish Schools, a D.C.-based nutrition education company, and author of “The Super Food Cards,” a collection of healthful recipes and advice.


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