Chickpea (Cicer arietinum), which is in the legumes (Fabaceae) family, is a starchy plant rich in vitamins and minerals. Chickpea, which can be eaten both dry and fresh, is a nutritious legume. Also, chickpeas can be made. The stems and leaves of chickpeas are also processed and then used for feeding some animals.
This plant, which can be grown in almost every part of our country, is mostly seen in the West, Central and Southeastern Anatolia regions. We see many brands and types of chickpeas in the markets. While some of them are cooked in a very short time, some of them still remain hard even though they are kept in the oven for hours.
The main reason for this situation, which causes housewives to complain, is the soil where the note grows. More precisely, the soil in which the chickpea is grown, the climatic conditions, in short, the type affects the cooking time. The leaves of this plant grow between 5 - 15 mm on average.
In some regions, the seeds are eaten even when they are fresh. However, experts recommend that chickpeas should be eaten dried and cooked, not fresh. This food, which is rich in protein, calories, phosphorus, iron and potassium, is very beneficial for our health.