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Chickpeas and its history

by Carmine Rizzo 27 Oct 2022
Chickpeas are an ancient vegetable that has been preserved for centuries and has always been widespread in the Mediterranean and Middle Eastern area. The best black chickpeas, i.e. some eastern ones, contain 35 per cent protein, 48 per cent carbohydrates, 1 per cent fat and the presence of lignan sulphur. They are also very rich in minerals such as iron phosphorus, potassium sodium, magnesium and calcium.

Chickpeas are especially indicated against inflammation as they lower blood pressure and improve circulation.

Doctors recommend eating chickpeas to have a stronger immune system, against viral and bacterial infections, worsen anaemia and lower cholesterol. You can cook them with vegetable soups or tomato sauce. Having a protein-deficient diet is the main cause of inflammation of the immune system.

Furthermore, chickpeas are good for people with cancer as their consumption reduces the accumulation of the carcinogen, thus reducing the risk of contracting this disease.

Chickpeas are also good for those who have difficulty digesting other legumes and therefore have a very special taste that can be used in foods such as meat, fish and vegetables.

The fact that they are very rich in lignans helps prevent cardiovascular diseases. These lignans are a type of water-soluble fibre found in wheat fruits such as oats, rye and barley. Chickpeas are also known to protect against prostate and colorectal cancer as they lower the level of testosterone in the blood. For this reason they should be taken with care by older men and those with a family history of cancer.

Chickpeas contain folic acid, which lowers the level of cholesterol in the blood, and a lot of vitamin B2 for the proper functioning of the intestines. These are the main medicinal properties to be considered as nutrients in sufficient quantities to prevent protein, fibre and vitamin B2 deficiency in the human body.

Chickpeas are an excellent health option and can be consumed by those with little money or who require a balanced diet. The fact that they contain few calories but high medical properties makes them the best food choice of all.

Chickpeas are also suitable as a filler because they have a very special taste and are also useful against inflammation of the rectum, against anaemia and lowering blood cholesterol. Black chickpeas are very easy to digest and their nutrients reach the body within minutes.

Chickpeas are also useful for a healthy diet grown over time using traditional methods.

They can be prepared in a thousand different ways, as a food supplement or simply for the intense flavour of what is probably a vegetable that you don't expect to go well with your diet!

Black chickpeas are very nutritious, as a food to meet the body's nutritional needs and by lowering blood pressure and reducing inflammation in the rectum, a vegetable that can increase the lifespan of its people.

Pasta and chickpeas properties

When you eat chickpeas and pasta, you get a lot of fibre. The soluble type has a prebiotic effect: it increases the number and diversity of good bacteria that inhabit your gut microbiota. When they reach your colon, all this fibre ferments with countless health benefits!

Pasta and chickpeas is one of the best dinner dishes. The B vitamins are good for your body and help you sleep.On cloudy days, eat a plate of pasta and chickpeas. They are good for you. They contain important nutrients that keep you calm and make you feel happy. One of these nutrients is tryptophan, which helps your body produce serotonin to make you feel good. Complex carbohydrates help give you energy throughout the day so that you don't get too low or change for too long.

Are Chickpeas Fattening?

Legumes contain about 70-110 kcal/100 g. Cooked and stored in jars in the preserving liquid, they tend to absorb a small concentration of water, so their nutritional density tends to decrease slightly.

Legumes can make you overweight if they are consumed in large quantities. This is especially true when legumes are used as dough to make bread or pasta. Legumes can also be cooked with broth, which makes them less caloric and satisfying to eat. But even so, too much of anything is bad for you!
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