A legume of Middle Eastern origin, the chickpea has since spread widely across all continents thanks to its notable nutritional properties and ease of cultivation. A notoriously energetic food due to the presence of starches, but also particularly nutritious thanks to the notable content of proteins, polyphenols, isoflavones and lecithins, accompanied by the right amount of
unsaturated fats.
Use: pure or as the main ingredient in soups and stews. Together with other cereals or legumes, paying attention to the cooking times of the different ingredients, it lends itself to tasty winter and summer preparations.