Merysa Chick Peas in Can
Cooked chick peas in brine.
Chickpea or chick pea, also called garbanzo or garbanzo bean, is one of the legumes grown in the early times. It has since been a staple in Indian, Mediterranean and Middle Eastern cuisine.
An important and one of the primary ingredients in known recipes such as hummus, dahl, falafel, and chana masala to name a few. It can also be used in salads, curry, rice and beans, soups and stews, and in cold dishes.
Like other legumes, Chick Peas are a good source of protein, fiber, and iron. They are also a source of several key vitamins and minerals such as vitamin B6, folate, vitamin C, magnesium, potassium, calcium, phosphorus, and zinc. These nutrients are essential to ensure the health of bones, muscles, skin and the overall health.
How to Cook:
Drain chickpeas from the can.
Rinse with water.
Pour half a cup of water in a pan and put in the chickpeas.
Heat gently for about 3-4 minutes, stir occasionally.
Drain before serving.
Add oil or seasonings as preferred.
Ingredients: Chickpeas, water, salt, antioxidant,
Storage: Store in a cool dry place, far from a heat source.
Once opened, refrigerate in covered glass or plastic container.
Consume within 3-4 days.
Shelf life: 3 years unopened
Once opened, 3-4 days refrigerated, 3 months in the freezer
Chickpea Salad with Mint
100 g canned chickpeas
a small bunch of fresh mint, chopped
juice of 1/2 lemon
1 tsp cumin powder
Rinse the chickpeas with water.
Mix all the ingredients.
Add a healthy sauce if preferred.
Serve and enjoy!