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    Kitchen Dictionary: chickpea

    chickpea

    Chickpeas are slightly irregular round legumes, a bit larger than pea-sized. A plant will grow up to 50 cm high and has small, feathery leaves on it. One seed pod will contain 2-3 peas. Chickpeas grow in a subtropical climate, and there are two types of chickpeas: the desi which is small dark seeds with rough coating and the Kabuli which is beige-colored and has larger seeds. Mature chickpeas can be eaten in salads, added to stews or ground into gram flour. It can be used in making hummus or falafel.

    plural: chickpeas

    Ingredient

    Season: available year-round

    How to select: Available canned, dried and in some areas fresh.

    How to prepare: Salads, soups, stews.

    Matches well with: carrots, cilantro, coriander, couscous, cumin, garlic, lemon, mint, olive oil, onions, parsley, peppers, rosemary, spinach, tahini, tomatoes, yogurt

    Substitutions: chickpeas = broad beans

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 285
    Calories from Fat 24 (8%)
    Total Fat 2.7g 4%
    Saturated Fat 0.3g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 717mg 29%
    Potassium 412mg 11%
    Total Carbohydrate 54.3g 18%
    Dietary Fiber 10.6g 42%
    Sugars 10.6g
    Protein 11.9g 23%

    How is this calculated?

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