What you should know about chickpeas

  Chickpeas are legumes that belong to the Papilionaceae family. They are native to the southwest of Turkey, from where they spread to the Mediterranean basin and Europe, then to Africa, America, and Australia. It is known that they have been cultivated since prehistoric times and were consumed in ancient Egypt, Greece, and Rome. Currently, the main producing countries are: India, Turkey, Pakistan, Mexico, Iran, Ethiopia, and Spain, Italy, Central America. What you should know: - They can be stored for a year, but it is advisable to consume them within six months. - Remove them from the bag they are sold in and store them in airtight jars in a dry, dark place. - Chickpea stews can be perfectly frozen. The only precaution is not to oversalt the stew, as the cold enhances that flavor. We recommend: - Chickpeas should be soaked for a minimum of 24 hours, although ideally, it would be 24 hours. The water for soaking should be lukewarm or cold, never hot, and salted. - Chickpeas are the only legume that should be boiled when the water is already boiling. - If you think they will be hard, add two tablespoons of baking soda to the cooking water. Recommended recipes with chickpeas: - Red Chickpea Dip - Chickpea Salad - Falafel - Homemade Hummus