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Wednesday, February 27, 2013

Chickpeas / Garbanzo Beans Part 2

The name 'chickpea' stems from the French word chiche referring to cicer which is Latin for ‘chickpea’. The name 'garbanzo' is an English version of the old, 17th century Spanish word "calavance".

Chickpeas can be bought dried or in a can and unlike other vegetables, they hardly loose any of their nutritional value when canned. When you prefer them in a can, look for no salt or additives; garbanzos already contain enough sodium without adding onto it.

Both dried and canned chickpeas ought to be rinsed well. Dried beans should be soaked for at least 4 hours. The easiest way is to let them soak overnight. This will reduce their cooking time substantially. Don't forget to drain and rinse them well again after the soak.

Chickpeas are great in salads, soups, snacks, chili, stews, or just on their own. You will have no problem finding many recipes online.

You do have to keep in mind though that there are a few cautions when it comes to chickpeas/garbanzo beans:
- A severe allergic reaction can be caused by them if you are sensitive to beans or sulfites.
- They also contain purines which will store up uric acid. This can cause or aggravate gout, kidney problems, and kidney stones.

If you don't suffer from any of the above, then don't waste the beans by spilling them, but enjoy them as much as you can.

God gives blessings galore and those are all given for your joy and happiness. Don't waste or neglect them. Be thankful and enjoy them as much as you can!

Ecclesiastes 3:13
and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.


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