Power-Packed Protein: The Potential of Chickpeas
As we savor the delightful flavors and bask in the nutritional benefits of chickpeas today, it’s fascinating to explore the rich history behind these tiny legumes. They have a history dating back thousands of years. Believed to have originated in the Middle East, chickpeas were among the earliest cultivated crops by ancient civilizations such as the Mesopotamians, Egyptians, Greeks, and Romans.
Chickpeas have held significant cultural and culinary importance. In ancient Egypt, they were used in religious rituals and offerings to the gods. In ancient Greece and Rome, they were valued for their versatility in cooking. With the age of exploration during the 15th and 16th centuries, chickpeas found their way to new continents. They flourished in diverse climates and became incorporated into traditional dishes such as Indian curries, Moroccan tagines, and Latin American stews.
More recently, chickpeas have experienced a resurgence in popularity, driven by the growing interest in plant-based diets and the rise of the Mediterranean diet. They are hailed as a versatile and nutritious ingredient that is high in protein. One cup of cooked chickpeas contains about 14 grams of protein and 12 grams of fiber. Many plant-based proteins are often criticized for being incomplete, but chickpeas provide all nine essential amino acids, which are the building blocks of muscle tissue. The fiber content slows down digestion, resulting in a gradual release of energy, which is beneficial for powering through a workout and supporting muscle recovery post-exercise. Chickpeas are also packed with essential vitamins and mineral like iron, magnesium, and potassium, which play vital roles in muscle function, oxygen transport, and hydration.
There is a plethora of ways to eat chickpeas! I really enjoy keeping roasted chickpeas around. You can start from dehydrated chickpeas and rehydrate or grab a can for ease!
If you have an air-fryer then you know you can pop almost anything in there. Otherwise get your oven to 400 degrees Fahrenheit. After rinsing and draining the chickpeas, pat them dry to remove excess moisture so they can really crisp up.
Add some olive oil and spices and mix until evenly coated. Use about 1TB of olive oil per 15-ounce can of chickpeas. Along with salt, other great spices to add are cumin, smoked paprika, chili powder, garlic powder, onion powder, rosemary, and oregano. Try out different combinations!
Spread the seasoned chickpeas out in a single layer. Allow them to roast for 25-35 minutes until they are golden brown and crispy. Check on them halfway through and give them a shake to help them roast evenly.
Let them cool slightly before eating or let them cool completely and you can store them in an airtight container to enjoy later.
