These dishes can be prepared with either canned or dry chickpeas. In the first case, cooking takes less time, but home-boiled chickpeas are more aromatic and tasty.

If a recipe calls for soaked chickpeas, then soak dry chickpeas in cold water overnight. If you need boiled chickpeas, then after soaking they need to be drained, rinsed, filled with clean water and simmered over low heat for 1.5–2 hours.

Please note: after soaking, chickpeas approximately double in size. So the weight of dry chickpeas should be half the specified amount of soaked or boiled chickpeas.

taste.com.au

Ingredients

• 8 chicken thighs;
• salt - to taste;
• 1 tablespoon vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• 1 teaspoon ground coriander;
• 400 g tomato pulp;
• 150 g soaked chickpeas;
• 80 g dried apricots;
• 120 ml or water;
• 1 tablespoon honey.

Preparation

Cut the chicken thighs in half and rub with spices on all sides. Heat a little oil over medium heat in a deep frying pan or casserole dish. Fry the chicken for a few minutes on each side until golden brown. Then transfer to a plate.

Pour the remaining oil into the pan. Add the chopped onion and cook for about 5 minutes, stirring occasionally. Add chopped garlic and spices and fry for another minute for aroma. Then add the tomato pulp, chickpeas, dried apricots cut in half, broth or water and honey. Season with salt and pepper. Bring to a boil and add fried chicken.

Cover with a lid and place in an oven preheated to 180°C for 45 minutes. The chicken should become soft. Serve with couscous, rice or other side dish of your choice.

taste.com.au

Ingredients

• 500 g pork pulp;
• 1 red onion;
• 2 celery stalks;
• 3 carrots;
• 2 cloves of garlic;
• 2 teaspoons grated fresh ginger;
• 1 teaspoon ground cumin;
• ½ teaspoon cinnamon;
• ½ teaspoon turmeric;
• salt - to taste;
• ground black pepper - to taste;
• 400 g chopped tomatoes in their own juice;
• 250 ml chicken broth or water;
• 150 g soaked chickpeas;
• 2 tablespoons raisins.

Preparation

Heat half the oil in a frying pan over high heat. Cut the pork into large cubes and fry for 3-4 minutes, turning occasionally, until the meat is browned on all sides. Transfer pork to a large roasting dish.

Cut the onion into thin half rings, the celery into small cubes, and the carrots into thin slices. Heat the remaining oil in a frying pan and add the vegetables there. Cook, stirring occasionally, until softened, 5 minutes.

Add ginger and spices, stir and fry for another minute. Then add the tomatoes, broth or water, chickpeas and raisins and bring to a boil.

Pour the vegetable sauce over the pork, close the lid and bake in the oven at 180°C for 1.5 hours until the meat is tender. Serve the stew with boiled vegetables, couscous or other side dish of your choice.

millionreceptov.ru

Ingredients

• 200 g soaked chickpeas;
• 2 chicken drumsticks;
• 1 onion;
• 1 carrot;
• 1 stalk of celery;
• ½ red bell pepper;
• 2 tablespoons vegetable oil;
• several sprigs of parsley;
• salt - to taste;

Preparation

Rinse the chickpeas, place in a saucepan and fill with clean water. Cook for half an hour over low heat. Then add the chicken to the chickpeas and cook for about 30 minutes.

Meanwhile, cut the onion into half rings and the remaining vegetables into cubes. Heat the oil in a frying pan and fry the onions and carrots. Add the celery and cook for a couple of minutes. Then add the pepper to the vegetables and fry for another 3 minutes, stirring occasionally.

Remove the drumsticks from the pan, separate the meat from the bones, roughly chop and place back. Add the roasted vegetables to the broth and bring the soup to a boil. Add chopped parsley, spices and, if necessary, a little water. Stir, remove from heat, cover and leave for another 15 minutes.

You will find a few more recipes for chickpea soups in this article:

taste.com.au

Ingredients

• 1 red onion;
• 2 green chilies;
• 1 teaspoon cumin;
• 2 cloves of garlic;
• 2 teaspoons ground coriander;
• ½ teaspoon ground turmeric;
• 1 small head of cauliflower;
• 400 g cherry tomatoes;
• 120 ml water;
• 250 g boiled or canned chickpeas;
• 200 g green beans;
• several sprigs of cilantro;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Heat oil in a frying pan over medium heat. Add the onion cut into half rings and fry until golden brown. Cut the chiles in half, remove the seeds and chop finely. Lightly grind the cumin in a mortar. Add chili, cumin, finely chopped garlic, coriander and turmeric to the onion. Stir and cook for another minute.

Cut the cauliflower into florets. Place halved tomatoes and cauliflower in a frying pan and add water. Bring to a boil, reduce heat and cook covered for about 6 minutes. Add chickpeas and green beans and simmer, covered, for about 3 minutes.

Add chopped herbs, salt and pepper and stir. Serve the curry with rice or other side dish of your choice.

taste.com.au

Ingredients

• 400 g salmon fillet without skin and bones;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 8 eggs;
• ½ teaspoon ground cumin;
• 1 clove of garlic;
• 2 lemons;
• 200 g boiled or canned chickpeas;
• 120 g ricotta;
• a few sprigs of cilantro.

Preparation

Brush the salmon fillets with a tablespoon of oil and season with salt and pepper. Place the fish in a preheated frying pan and fry over high heat for 1-2 minutes on each side. The salmon should not be completely cooked through. Place the fish on a plate and wipe the pan with a paper towel.

In a bowl, beat the eggs, add cumin, salt, pepper, chopped garlic and grated zest of two lemons and mix well. Then add the drained chickpeas, crumbled ricotta and cilantro, reserving a couple of sprigs for garnish, and stir lightly.

Heat the remaining oil in a frying pan over high heat and brush the bottom and sides with it. Pour in the egg mixture and cook over moderate heat for about 10 minutes. Cut the fish into small pieces and place on the frittata.

Place the pan in an oven preheated to 180°C for a few minutes. Before serving, sprinkle the frittata with cilantro leaves.

themediterraneandish.com

Ingredients

• 1 tablespoon olive oil;
• 1 onion;
• 250 g minced beef;
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon ground allspice;
• 1 clove of garlic;
• 150 g boiled or canned chickpeas;
• ½ bunch of parsley;
• 200 g rice;
• ½ teaspoon paprika;
• 3 tablespoons of tomato paste;
• 650 ml water;
• 6 large bell peppers.

Preparation

Heat the oil in a frying pan and fry the finely chopped onion until golden brown. Add the meat to the onions and cook over medium heat, turning occasionally, until browned. Add seasonings, chopped garlic and chickpeas without liquid and fry for a few more minutes.

Then add chopped parsley, rice, previously soaked in water for 10-15 minutes, paprika and tomato paste and mix well. Pour in 500 ml of water and cook until the amount of liquid is reduced by half. Reduce heat, cover and cook for another 15–20 minutes.

Cut off the tops of the peppers, remove the seeds and stuff the vegetables with the filling. Pour the remaining water into a deep baking dish and place the peppers there, stuffing side up. Cover the dish with foil and place in an oven preheated to 180°C for 20–30 minutes.

lisovskaya/Depositphotos.com

Ingredients

• 2 onions;
• 800 g lamb pulp;
• 5–6 carrots;
• 1 head of garlic;
• 1 red chili pepper;
• 200 g soaked chickpeas;
• salt - to taste;
• 600 g brown rice;
• 1 teaspoon whole cumin.

Preparation

Cut the onion into rings. In a deep frying pan with thick walls or in a cauldron, heat the oil over high heat and fry the onion until dark golden brown. Add the meat, cut into large cubes, to the onion. Fry for about 8 minutes, turning the pieces occasionally.

Cut the carrots into small thick strips, add to the pan and cook for another 5 minutes. Then add water until it completely covers the lamb. Peel the garlic. Add whole garlic and chilies to the pan.

Add chickpeas and salt. It is better to put more of it, since the rice will absorb some of the salt. Add a little more water to cover the ingredients and cook for about 10 minutes. Remove the garlic and pepper, add the rice, previously soaked in water for half an hour, and cook until the water has evaporated.

Stir garlic and chili into rice and sprinkle with cumin. Cook covered over low heat for another 30 minutes. Gently stir the pilaf before serving.

ratatui.org

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 200 g boiled chickpeas;
• salt - to taste;
• 1 teaspoon ground black pepper;
• 1 teaspoon dried basil;
• ½ bunch of parsley;
• ½ bunch of dill;
• 1 egg;
• 50–70 g breadcrumbs.

Preparation

Cut the onion into small cubes and fry in hot oil until golden brown. Grind the chickpeas in a blender until smooth. Mix it with onion, spices, chopped herbs and egg. You can add other spices to your taste.

Form cutlets from the resulting mass and roll in breadcrumbs on both sides. Fry the cutlets in hot oil for a few minutes on both sides, turning occasionally, until they are golden brown.

wellplated.com

Ingredients

• ½ small red onion;
• 1 red bell pepper;
• 1 green bell pepper;
• 1 yellow bell pepper;
• 1 cucumber;
• 100 g feta cheese;
• 1 bunch of parsley;
• 3 tablespoons olive oil;
• 3 tablespoons red wine vinegar;
• 2 cloves of garlic;
• 1 ½ teaspoons dried oregano;
• ½ teaspoon ground black pepper;
• salt - to taste.

Preparation

Cut the onion into small cubes and cover with cold water. This will remove excess bitterness. Dice the remaining vegetables and chop the parsley. Mix chickpeas with pepper, cucumber, herbs and crumbled feta.

For the dressing, mix oil, vinegar, chopped garlic and spices. Add onion, dressing to the main ingredients and mix the salad well. Anna_Shepulova/Depositphotos.com

Ingredients

• 300 g boiled or canned chickpeas;
• 4 cloves of garlic;
• 1 teaspoon ground cumin;
• salt - to taste;
• ½ bunch of parsley;
• 2 lemons;
• 2–4 tablespoons flour;
• 50–70 g breadcrumbs;
• vegetable oil - for frying;
• 200 g low-fat sour cream or Greek yogurt;
• 1 small cucumber;
• several sprigs of dill;
• ground black pepper - to taste;
• 2–4 pitas;
• several lettuce leaves;
• 1–2 tomatoes;
• 1 red onion.

Preparation

Place the chickpeas, 3 cloves of garlic, cumin, salt, chopped parsley and the zest of one lemon in a blender and puree. You should end up with fine crumbs. Add flour to this mixture and mix well.

Make balls 3–5 cm in diameter and roll them in breadcrumbs. Heat the oil in a deep frying pan. There should be enough oil so that the chickpea balls can float in it. Place them in hot oil and fry until golden brown on all sides. Place the falafel on a paper towel to drain the grease.

For the sauce, mix sour cream or yogurt, chopped garlic clove, finely grated cucumber, chopped dill, salt, pepper and remaining lemon zest. Cut each pita in half and open. Lubricate them inside with sauce, put lettuce leaves, tomato slices, onion rings and a few falafels inside.

injohnnaskitchen.com

Ingredients

• 100 g peanuts or other nuts;
• 4 dried dates;
• 1 tablespoon cocoa;
• ½ teaspoon cinnamon;
• 200 g boiled chickpeas;
• 1 tablespoon honey.

Preparation

Grind nuts, dates, cocoa and cinnamon in a blender. Add chickpeas in portions and beat until smooth. If the dish turns out to be a bit dry, pour in a little of the broth in which the chickpeas were cooked. Then add honey and mix well.

Store hummus in the refrigerator for up to 3 days. It can be used as a cream for a cake or for making sweet sandwiches. You can also dip fruits in it.

lovethycarbs.com

Ingredients

• 450 g boiled or canned chickpeas;
• 150 g powdered sugar + 2 teaspoons;
• 1 teaspoon baking powder;
• 2 ½ teaspoons cinnamon;
• 1 orange;
• a little vegetable oil.

Preparation

Drain the chickpeas and rub them between your palms to remove the skin. If the chickpeas are boiled, rinse them with cold water to avoid scalding. Grind the chickpeas in a blender until smooth.

Mix chickpea puree with beaten eggs, 150 g of powdered sugar, baking powder, 2 tablespoons of cinnamon, and grated zest and juice of a whole orange. Grease a baking dish with oil and place the dough into it.

Bake at 180°C for an hour. After baking, open the oven and leave the cake in there for another 10 minutes. Mix the remaining powdered sugar and cinnamon and sprinkle the mixture over the cake before serving.

Chickpeas are one of the oldest crops growing on our planet. However, despite this, he became known to the people of Russia relatively recently. This legume is considered a symbol of oriental cuisine, where delicious national dishes are prepared on its basis.

Characteristic

Chickpeas, or chickpeas, or peas, are an annual plant with an erect stem and imparipinnate leaves. Its height can be from 0.2 to 0.7 m. The beans are small in size, they are short, swollen in shape, each with 1 to 4 seeds.

The surface of the chickpea is lumpy and rough; in appearance, these peas resemble a ram's head. The diameter of one seed is in the range of 0.5-1.5 cm. The color ranges from light yellow to dark. Depending on the variety, a thousand seeds can weigh about 150-300 g.

However, chickpeas have one inconvenience - they require quite a lot of time to cook. First, the dried grains are soaked in water for several hours and then cooked for a long time. We will talk in more detail about how and how much chickpeas are cooked below. Here I just want to mention that instead of a dried product, it is quite possible to use a canned one. In terms of taste, they are almost identical, plus using the latter allows you to save a significant amount of time.
Those who encounter chickpeas for the first time are interested in what they taste like. Turkish peas are not like regular peas, beans, soybeans, or other types of legumes. Its taste can be called almost neutral - there are no pronounced notes, there is only a slight nutty tint. If you cook it without any spices, its taste will be a little like mashed potatoes. And it is precisely this flavorlessness that makes chickpeas a universal product - when used in cooking, you just need to change the set of spices and as a result you can get completely different dishes. Everything is prepared from chickpeas: soups, salads, casseroles, sauces, appetizers and desserts.

Difference from peas

Looking at chickpeas, some people have another question: how are they different from peas? Both belong to the legume family and overall these plants are quite similar. But in fact the difference is significant. Let's look at the main differences:

As you can see, peas and chickpeas are different in many ways, just like the dishes in which they can be used.

Compound

Chickpeas have high nutritional value and rich composition.

• It contains a fairly large portion of carbohydrates, valuable fats and, of course, high-quality proteins.

  On a note! Chickpea seeds contain about 30% protein, the quality of which is very close to egg, and the proportion of carbohydrates is approximately 55%!

• In addition, it is rich in minerals such as calcium, magnesium, selenium, manganese, copper, zinc, sodium and iodine. Their portion is about 3-4%.
• Chickpeas also contain vitamins, including A, beta-carotene, B1, PP and K.
• Turkish peas are superior to other types of legumes in the content of essential amino acids - tryptophan and methionine.
• Chickpeas are a source of dietary fiber - 9.9 g per 100 g of product.

The calorie content of chickpeas is 364 kcal per 100 g of product.

In general, chickpeas are a fairly nutritious product, and therefore they are quite capable of replacing meat not only during fasting, but also in a vegetarian menu. Plus, such a diet can ensure the prevention of cardiovascular diseases.

Impact on the body

Chickpeas have a low glycemic index of 35, which allows them to be used in most diets. In other words, this product contains only healthy carbohydrates that slowly release energy, do not lead to sudden spikes in blood sugar and give you a feeling of fullness for a long time. Thus, breakfast with chickpeas is an ideal option.

Thanks to the large amount of fiber, chickpeas are able to “look after” our digestive system. The young seeds of this plant have a beneficial effect on the functioning of the entire gastrointestinal tract and contribute to the health of the intestinal microflora. Dietary fiber binds and removes toxins from the body, maintains normal cholesterol levels and helps regulate weight.

And the beneficial properties of chickpeas don’t end there. In folk medicine, this product is often used for the treatment and prevention of cataracts and glaucoma. As is known, the transparency of the lens is influenced by metabolic processes occurring in the body. And when they are violated, slagging occurs in the intestines and liver and the blood count deteriorates. Against this background, clouding of the lens develops. Chickpeas help remove toxins and restore normal circulation of aqueous humor (jelly-like intraocular fluid), thus preventing the development of complex eye diseases.

Iron, which is part of chickpeas, ensures the production of hemoglobin and prevents anemia. This property of Turkish peas is especially useful for women during pregnancy and breastfeeding, since it is at this time that the body consumes the largest amount of mineral salts of this substance.

Lean proteins and valuable amino acids are responsible for cell regeneration, muscle building, and also promote the production of antibodies and enzymes. And thanks to the high concentration of manganese in this product, the functioning of the nervous system returns to normal and the immune system is strengthened.

Important! When introducing chickpeas into your diet, you should remember that they are a so-called heavy product that is slowly digested and can provoke fermentation in the intestines. For this reason, in some cases, chickpeas will do not so much good as harm. It is highly not recommended for ulcers, constipation, a tendency to digestive disorders, as well as inflammation of the bladder and poor circulation!

In order for chickpeas to show their beneficial properties as a cleanser, they are used as follows:

• put the chickpeas in a ceramic bowl, fill with water and leave for 8-12 hours at room temperature;
• the next morning we pass it through a fine sieve in a meat grinder twice;
• We consume the resulting chickpeas raw in small portions (1 teaspoon) three times a day for a week.

After seven days of taking it, we take a break for a week. The full course of cleansing takes 3 months.

On a note! Grinded chickpeas can be added to salads, soups and other dishes!

Cooking rules

Absolutely all recipes involving chickpeas begin with boiling them. And therefore, first you should figure out how to cook chickpeas.

So, if you decide to use dried chickpeas, then first of all you should soak them. Pour it into a saucepan and fill it with water, the level of which should be approximately two fingers higher than the chickpeas. Add a pinch of salt and half a teaspoon of soda (about 3 liters of water). Thanks to this technique, the shell of the chickpeas softens well and, as a result, the cooking time is reduced. Cover with a lid and leave at room temperature for 8-12 hours.

Advice! The most convenient way is to soak the chickpeas in the evening and leave them in the water overnight!

In the morning, drain all the liquid, wash our peas in several waters and fill them with clean water. Place the pan on the fire and bring to a boil with high gas supply. Reduce heat and cook chickpeas until tender. How long should you cook chickpeas after soaking? This can take from 40 minutes to 1.5 hours. It is advisable to add salt at the very end. The finished grains will become quite soft, but will retain their original shape.

Next, chickpeas are usually made into a paste. To do this, drain the remaining water and transfer the prepared chickpeas to the blender bowl. If desired, you can add a small amount of butter, cream or milk to it. Grind everything until smooth.

In a slow cooker

Considering the rules for cooking chickpeas, it should be noted that it is quite possible to cook them in a slow cooker. This useful and very convenient device is found in almost every kitchen today, and it significantly simplifies the process of preparing dishes.

The cooking rules are simple:

• soak the chickpeas overnight using the method described above;
• the next morning we rinse it and put it in the multicooker bowl;
• fill with fresh water - its level should be 3 cm higher than the level of the peas;
• close the lid of the multicooker and set it to “Stew”, “Soup” or “Pilaf” mode;
• After an hour, check the readiness and, if necessary, cook for about half an hour.

Golden chickpea porridge is very tasty and also healthy; it is quite capable of serving as a main dish or served as a side dish.

Best Recipes

The most famous chickpea dishes are hummus and falafel. They are prepared from pea paste with the addition of spices, herbs and herbs. In addition, chickpeas can be fried to make an excellent snack, or deep-fried.

As you can see, there are a lot of options, and at the same time, absolutely all recipes for preparing chickpea dishes are very simple and their execution will be understandable to any housewife. Today we invite you to consider some of them. It is quite possible that among them you will be able to choose something for yourself.

Snack pate

To make this spicy chickpea snack you will need:

• 430 g canned chickpeas or 350-400 g boiled;
• 6-7 pitted olives;
• half a head of red onion;
• a small bunch of parsley;
• half a lemon;
• salt, pepper, olive oil.

Place boiled or canned chickpeas, finely chopped herbs, finely chopped onions, chopped olives into a container, and squeeze the juice out of half a lemon. Take a fork or masher and knead the mass a little. Add salt and pepper to taste, add olive oil and stir.

On a note! The finished snack should not have a completely homogeneous consistency; it may contain pieces of chickpeas and other ingredients. But at the same time, the mass should stick together easily!

Turkish peas fried with spices

To make roasted chickpeas you will need:

• 1 teaspoon smoked paprika;
• ½ teaspoon cayenne pepper;
• 3 tablespoons olive oil;
• zest of half a lime;
• salt (preferably sea salt).

Drain the liquid from the canned chickpeas and spread in a thin layer on a paper towel. While it dries, combine cayenne pepper and paprika in a large container. Set aside.

Pour olive oil into a frying pan, heat it over medium heat and fry the chickpeas, preferably in two or three batches. When the peas turn brown, place them on a towel. After a few minutes, when the excess oil is gone, transfer it to a bowl with paprika and pepper, salt, and sprinkle with lime zest.

Tazhin

To prepare chickpeas with vegetables you will need:

• 1 can of canned chickpeas or 300-350 g of boiled;
• 1 can (410 g) canned tomatoes;
• 1 medium eggplant;
• 1 red onion;
• 2 bell peppers;
• 4 cloves of garlic;
• 10 g hot chili paste;
• a couple of tablespoons of olive oil;
• a couple of centimeters of ginger root;
• half a liter of vegetable broth;
• cinnamon stick;
• a tablespoon of tomato paste;
• a teaspoon of sugar;
• a small bunch of parsley.

Place a thick-walled frying pan on the fire and add oil. Warming up. Cut the eggplant into cubes and fry in oil for five minutes. Next, add finely chopped onion and bell pepper cut into small cubes, fry for about five more minutes. Add chili paste, grated ginger and cook for another two minutes. Add the remaining ingredients, mix and cover with a lid. Simmer for about a quarter of an hour.

Chickpeas are a legume plant native to Asia, Africa, Australia and America. Chickpeas are often called Turkish, lamb or Volozhsk peas; in the East, chickpeas are usually called Nokhut. Today, chickpeas are often used to prepare first and second courses; they are an excellent appetizer, salad component, and even dessert. You can make a drink from chickpeas, an analogue of ancient coffee, the recipe for which we will tell you a little later. In the meantime, let's try to understand the beneficial and harmful properties of this overseas pea.

Useful properties of chickpeas

As soon as chickpeas appeared on the shelves of Russian stores, they firmly took their rightful place, more and more displacing ordinary Russian peas. This is not surprising; chickpeas contain amino acids, minerals, fats, fiber and vitamins. And most importantly, these peas contain a lot of protein, which is perfectly digestible and easily replaces meat products. This means that chickpeas must be included in the diet of vegetarians. In addition, chickpeas have many medicinal properties.

Chickpeas contain the substance methionine, which is included in many medications to support liver function. Chickpeas prevent the accumulation of fat on the liver.

Turkish peas have an excellent effect on the condition of blood vessels and reduce cholesterol levels in the blood.

A large amount of calcium and phosphorus improves the condition of bone tissue. Regular consumption of chickpeas protects against osteoporosis, improves the condition of nails, teeth and hair.

Chickpeas have a lot of potassium and magnesium, which are so beneficial for the functioning of the heart.

A large amount of vitamin C allows you to use peas as one of the best remedies for strengthening the immune system.

Chickpeas contain a large amount of fiber. Dietary fiber absorbs toxins and waste, like a brush cleanses the intestines of stagnant fecal stones. Regular consumption of chickpeas is an excellent prevention of constipation.

Chickpeas are very useful against allergies, both external and internal use are effective. If you want to relieve an allergic reaction, you just need to eat a handful of chickpeas. And from ground pea flour they make ointments that are effective against rashes, ringworm and burns.

Chickpeas are very beneficial for eye health. If you eat chickpeas at least 2-3 times a week, you can maintain your visual acuity until old age and protect yourself from the development of glaucoma and cataracts. Chickpea flour helps normalize eye pressure.

Peas are very beneficial for women's health, especially during pregnancy. Be sure to add chickpeas to your diet when pregnant - this will help maintain hemoglobin at the proper level.

A large amount of manganese reduces the permeability of nerve fibers, making a person more balanced and stress-resistant.

Chickpeas are a healthy, low-calorie protein snack. Dried peas are also very tasty - they crunch pleasantly on the teeth and can satisfy hunger quickly and for a long time. If you want to lose weight, be sure to include chickpeas in your diet.

Some people are afraid to eat chickpeas because they are beans that often cause gas and flatulence. However, chickpeas are quite soft and delicate in this regard. Turkish peas will not cause severe turmoil in your intestines and bloating, like beans or mung beans. To completely suppress the formation of gases, chickpeas need to be cooked with seasonings that have a carminative effect. These are cumin, dill seeds, coriander, rosemary, turmeric, etc. But don’t think that chickpeas are a harmless and simple product. Like many beans, chickpeas have a number of contraindications.

Who should not eat chickpeas?

If you have a weak intestine that is prone to flatulence, you should still avoid eating chickpeas. Peas are gradually introduced into the diet of older people, because their intestinal muscles weaken over the years. Also, chickpeas should not be consumed by breastfeeding women if the baby is under four months old. In this case, chickpeas can intensify the course of infant colic, the child will suffer from a storm in the stomach. Chickpeas can be quite aggressive to the urinary system. If you have bladder problems, the use of this product should be limited. Acute kidney diseases, gout, thrombophlebitis, gastritis - all this is a contraindication for eating chickpeas, because the product is considered quite heavy, it increases the production of urea. In addition, there is such a thing as “individual intolerance”. If you've never eaten chickpeas before, start trying the product in small portions.

Chickpeas are used quite widely in cooking; peas are eaten in various forms. Here are some popular ways to prepare and eat it.

1. Coffee. A few centuries ago, delicious and aromatic coffee was prepared from chickpeas. The peas were dried in a frying pan and then ground, and the powder was brewed like coffee. The drink had a characteristic nutty smell and taste, which gave it a special uniqueness.
2. Boiled chickpeas. Before cooking, peas should be soaked for 8-12 hours. If you need to cook the chickpeas faster, you can add a spoonful of baking soda to the water. This will not only speed up the cooking process, but also activate the breakdown of carbohydrates, which will eliminate increased gas formation in the intestines. Boiled chickpeas are added as an ingredient to salads; in the East, not a single holiday or wedding pilaf is complete without chickpeas.
3. Sprouted chickpeas. Chickpea sprouts are pure protein, very healthy and easily digestible. To germinate chickpeas, the beans should be washed and kept in water for about 10 hours. Then the beans need to be washed again, placed in a container with a small amount of water at the bottom, first wrapped in wet gauze. After this, you need to wash the peas every 6-8 hours so that they do not sour. As soon as the first sprouts hatch, you need to open the gauze and put the dishes in the refrigerator. Make sure that the chickpeas do not sour or dry out; carefully rinse them periodically. When the sprouts reach 4-5 cm, they can be eaten separately or together with beans. Mix sprouted chickpeas with green onions and cucumbers, season with lemon juice and oil. The result is a very tasty and nutritious salad.
4. Chickpea flour. The peculiarity of this product is that the flour does not contain gluten. This is very important for people with celiac disease - intolerance to gluten products. Preparing flour is not difficult - the beans are dried and ground. This product makes very tasty and fluffy bread; chickpea flour is added to sauces and soups to thicken dishes; pancakes, pancakes and many other delicacies are prepared from it.
5. Salted chickpeas. The modern vision of chickpeas has made it possible to use the beans as a delicious snack for beer. Chickpeas are soaked in highly salted water, and then dried and fried in a frying pan or placed in the oven. The end result is delicious, crispy, salty balls that go perfectly with beer. And if you soak chickpeas in sweet water, you get delicious dessert balls that can be used to decorate cakes.
6. Hummus. We can say that hummus is one of the most common and famous chickpea dishes. Making hummus is not difficult. To do this, the beans are pre-soaked in hot water for a day so that they become absolutely soft. Next, the peas should be crushed with a mortar or chopped in a blender. Various spices and herbs are added to the resulting mass. Usually this is olive oil, garlic, lemon juice, sesame paste, paprika. Each family prepares hummus in its own way, taking into account its tastes and preferences. Cooked pasta is eaten with bread, chips, pita bread, pita bread, etc.

Chickpeas are an ideal product that goes well with meat, fish, poultry, and vegetables. Chickpeas are used to make porridges, soups, baked goods, cutlets, snacks, desserts, salads - the list is endless! Take advantage of these amazing recipes to pamper yourself and your loved ones with not only a tasty, but also incredibly healthy dish.

In some countries, chickpeas are an integral part of the daily diet, such as India or Italy. It is a rich source of dietary fiber and protein. Buy chickpeas, include them in your diet at least once a week, and very soon you will be surprised to note that your family is getting sick much less!

Video: benefits and harms of chickpeas

Just a few years ago, MAKS LLC (Elansky district, Volgograd region) made good money from winter wheat and sunflower. Modern technologies helped the farm achieve yields of over 60 c/ha (from winter wheat varieties) and 27 c/ha (from sunflower hybrids). These two crops accounted for over 50% of the crop rotation. But at some point, it was decided to radically review the crop rotation and focus on chickpeas.

Sunflower, which for a long time served as the flagship among all agricultural crops, has also seriously fallen in price: in 2016, the selling price dropped below 16 thousand rubles/t; in 2017, nothing promises an improvement in the situation.

The MAX company came to the conclusion that winter wheat and sunflower in such quantities are simply not needed: it is necessary to review the structure of crop rotation taking into account the market situation. We live in a unique time, in a golden era for crops that are exported. Now is the perfect time to make money on such crops! That's why we paid attention to chickpeas.

Price per ton of chickpeas in 2016 and 2017 exceeded 50 thousand rubles, so it is not surprising that farmers are showing increasing interest in it. In our farm, chickpeas are the most profitable crop.

When you get results from cultivating chickpeas (expressed both in centners per hectare and in rubles), you will feel a great desire to move on, increasing the area under this crop. Gradually your thinking will change. With the advent of money, you will have confidence in the future. But don’t forget: big money loves prepared and smart people.

Why should you pay attention to chickpeas?

For those who have never dabbled in this crop before, the technology for cultivating it may seem complicated. To get a good chickpea harvest, you need to do the following:

• choose a good predecessor;
• choose a high-yielding variety;
• achieve good field germination of seeds;
• ensure that the plant is free from weeds throughout the entire development period;
• provide fertilizers and microelements for optimal plant development;
• in case of unfavorable weather conditions, provide protection against diseases;
• perform complete pest protection on crops;
• remove in a timely manner.

You need to understand in what phases the culture will be vulnerable and when it will experience stress. In order to prevent a decrease in the yield, you need to act clearly, adhering to well-thought-out instructions: do not miss the deadlines for operations, do not forget about the key points listed above.

Chickpeas (also called chickpeas or chickpeas) look like a ram's head. Many have seen it, but not everyone has tried it. This is a very tasty product belonging to the legume family. Why is he so popular?

No one will argue that a person’s main wealth is his health. Chickpeas have a wide range of beneficial properties. Due to its high content of minerals, vitamins, proteins, fats, fiber and vitamins, it cures many ailments and diseases. Chickpeas improve vision, strengthen the cardiovascular system, improve digestion, normalize sugar levels, remove toxins from the intestines along with cholesterol and bile, and also remove toxins from the body. Chickpeas are a source of vegetable protein and are consumed by people who do not eat animal protein. Regular consumption of chickpeas normalizes the functioning of the nervous system, strengthens the immune system, and improves performance. A person gains a lot of energy and strength.

Residents of Turkey, the UAE, Egypt, India, Pakistan, Israel, a number of European countries and the CIS eat chickpeas daily as a snack. Stable demand and high export potential of this crop guarantee a good price.

Key points related to growing chickpeas:

• Chickpeas are a fairly drought-resistant leguminous crop that can withstand short-term heat, drought and dry winds well. Thanks to a powerful root system and economical moisture consumption, chickpeas are more adapted to such weather conditions and are suitable for growing in areas that often suffer from droughts in the summer.
• Chickpeas are relatively undemanding to soil. Soil preparation at our enterprise begins with deep cultivation of chisel from 30 cm and deeper after harvesting winter wheat. This is followed by stubble peeling and carrion cultivation. The purpose of these soil treatments is to destroy weeds, level the soil and accumulate moisture to obtain vigorous shoots and further development of plants.
• The best predecessors for chickpeas are black steam and cereal grains. Poor predecessors include sunflower and legumes. Repeated placement of chickpeas over chickpeas will result in a significant increase in diseases and pests. The chickpea itself contributes to the growth of the yield of subsequent crops.
• The culture does not require any special equipment. To sow chickpeas, you can use grain or row-crop seeders. The correct choice of seeder depends on the soil and climatic conditions of your region.

In drier conditions, a wide-row sowing method is used with a seeding rate of 350 thousand/ha; this type of sowing better provides moisture to the crop. It is also possible to control weeds using inter-row cultivation.

In favorable conditions, chickpeas are sown continuously from 600 thousand/ha to 1 million/ha. With this method of sowing, chickpeas compete better with weeds, and the yield increases significantly - more than 2 t/ha.

Which chickpea variety should you choose?

One of the key points in chickpea cultivation technology is the correct choice of variety. The variety must have high drought resistance, resistance to diseases and pests. We recommend sowing the late-ripening group at an early stage; for late sowing - only sowing early-ripening varieties.

In 2017, our enterprise established 48 experimental plots of different varieties. Experiments have shown that different varieties responded differently to prevailing weather conditions: from instability to diseases to partial or complete death of the variety.

It is necessary to understand that there are varieties that have good drought resistance and are capable of producing a stable harvest, and there are varieties with increased productivity that manifest themselves in wet years. The yield potential also depends on these properties. By choosing the right variety, you can increase productivity.

To get a good harvest, we recommend sowing several varieties, maintaining a certain balance between a stable harvest and the chance to get unique indicators. In my opinion, for the north of the Volgograd region, the optimal ratio is this: two varieties, one of which (20% of the area) is moisture-loving with a large bean diameter, and the other (80% of the area) is the one that demonstrates a stable harvest from year to year. A variety with greater yield potential is sown on more fertile soils, and a time-tested variety is sown on sloping fields. This approach allows you to optimize risks and avoid a decrease in income even in a bad year.

The best results at MAKS LLC are obtained when growing the Privo 1 variety, and this is no coincidence. This variety is a champion in its ripeness group, the earliest in Russia. And at the same time, it is the leader in yield and drought resistance. When sown in early June, Privo 1 will fully ripen, unlike late-ripening varieties. We manage to harvest it in August due to dry weather, after which we calmly, without haste, prepare the soil for winter wheat. Privo 1 is the most stable variety on our farm: on average over 4 years, its yield was 18 c/ha.

In 2017, the Volzhanin variety also showed excellent development on our farm. It is more moisture-loving, and the excess amount of moisture in the spring of this year did not affect its development in any way; it did not show any signs of disease. The caliber of seeds of this variety is larger, which means the selling price will be higher.

We also sown the Volzhanin 50 variety during testing. At the demonstration site, he was in no way inferior to the leaders. This is understandable: each new variety must exceed existing ones in many respects!

Please note that seed quality is an extremely important indicator. Many farms are accustomed to sowing seeds for mass reproduction - but you will not get anything good from such a practice! The influence of chickpea seed reproduction on their yield has been studied: it has been established that each subsequent reproduction, starting with the elite, reduces the crop yield by 2 c/ha.

Elite chickpea seeds have beans of uniform size, they have the same growth vigor, good field germination, uniformity of crop height, and disease resistance. Not only germination, but also productivity depends on quality seeds. Obvious losses come from those farms that sow low-quality seeds of mass reproduction, that is, they steal money from themselves. You need to purchase seeds only from official seed farms!

When is the best time to sow seeds?

Chickpeas can withstand short-term frosts down to -4...-6º C. This crop is quite cold-resistant, the minimum temperature for seed germination is +6º C.

Due to the fact that chickpeas are cold-resistant, many people forget that this is a heat-loving crop, and without understanding this, many farmers begin to sow chickpeas early, in cold and unheated soil. But under such conditions it takes a long time to germinate and develops slowly.

If, nevertheless, someone will sow very early, then we recommend sowing the seeds at a maximum depth of 5 cm. Those who sowed it this year in the early stages deeper than 5 cm encountered another problem: with the rotting of the seeds, the field germination rate was reduced to 50 %. The chickpea seedlings began to hurt due to the cool weather, and while the chickpeas were slowly developing, the soil action of the herbicide ended, and the crop began to be overgrown with weeds. All this led to large weeds, a decrease in yield and partial loss of the crop due to disease.

Chickpeas are demanding on the presence of air in the root layer. It needs oxygen for root respiration, as well as for the vital activity of nodule nitrogen-fixing bacteria. Thanks to biological nitrogen fixation, chickpeas are capable of accumulating biological nitrogen up to 150 kg/ha, which makes it an excellent precursor for many crops.

Many people ask if we work as inoculants. What are inoculants used for? Chickpea is a legume crop, which means that during its development, a symbiosis of the plant with soil bacteria occurs, and biological nitrogen is formed on the roots. Therefore, if you sow chickpeas and do not use inoculants, quite often we can see that nodules form on the plant and nitrogen fixation occurs. But it is not going as intensely as we would like. Experiments show that when using soil microflora, the accumulation of nitrogen, even under favorable weather conditions, is 30 kg a.i. If you use inoculum for chickpeas, then depending on weather conditions you will get 60 kg/ha, and sometimes this figure can reach up to 150 kg/ha. This results in significant savings on fertilizers and a good foundation for the harvest of the next crop!

Why use inoculants on chickpeas? There are few bacteria in the soil, and therefore, by treating the seeds with an inoculant, from the very beginning you provide the quantity at which nodules appear. Nodule bacteria are very gentle: they are inhibited by strong acidity, from an alkaline reaction, they react strongly to high and low temperatures, ultraviolet rays of the sun.

Today, companies around the world are working to select bacteria for resistance to negative factors that provoke their death. Bacteria are also selected for the efficiency of penetration into the plant. After all, in order to get into the plant, bacteria need to be in direct contact with the germinating seed, since they are inactive. The inoculants contain a number of bacteria that is 10 times higher than the minimum standards for nodule formation.

At MAKS LLC, we treat the seeds with a disinfectant a month before sowing, and treat them with an inoculant (chickpea rhizotorphin) directly on the day of sowing.

What role does seed treatment play?

What do we want to get from a seed treater? A healthy plant, of course. Seeds can be infected with various types of fungus, may lose germination or produce diseased plants, so it is recommended to treat them before sowing. But - always with a preliminary analysis of seeds for contamination.

At MAKS LLC we use a tank mixture with half the norm of the disinfectants Maxim and TMTD together with the microelement Raikat Start (1 l/t), which increases the germination and energy of seed germination. If there are wireworms in the soil, we add the insecticide Tabu.

How should you sow chickpeas?

The sowing time in our company begins in the spring, when the soil is sufficiently warmed up. Everything here is simple and clear: the faster the soil warms up, the faster the seedlings appear. The main conditions for successful germination are uniform placement of seeds to a given depth and a moist seed bed during sowing. When the soil dries out, the depth of seed placement can reach 10 cm.

Chickpea is a flexible crop; it shows good yield in different regions at a seeding rate of 350 thousand/ha of sown seeds and up to 1 million/ha.

When choosing the optimal seeding rate, you need to make allowances for field germination, mechanical damage, and damage caused by pests and plant diseases. For each variety and its cultivation zone, there are recommendations for sowing density, which are adjusted to specific soil and climatic conditions.

Our farm uses thickened chickpea crops up to 1 million in physical weight. As you can see in the photo, experimental plots with a seeding rate of 1 million/ha of sown seeds look much better than with a rate of 600 thousand/ha. The reason for this was the large amount of precipitation in 2017. The large amount of moisture in the plot with 600 thousand/ha was critical, and some of the plants simply got wet.

The increased seeding rate on our farm in the event of high temperatures and short-term drought also provides an advantage, since the sun's rays do not reach the soil surface, where much less moisture evaporates. Also, thickened crops compete more easily with weeds. But it must be taken into account that for dense crops it is necessary to provide a balanced supply of fertilizers for less moisture consumption by the plant.

How to fertilize chickpeas?

The initial growth of chickpeas is very slow, and if there is a large amount of crop residues on the field, the plants will be pale due to lack of nitrogen. We apply 100 kg/ha of nitrogen for pre-sowing cultivation, only to start the development of the crop. At high nitrogen rates, nitrogen fixation of nodule bacteria may stop.

Phosphorus promotes better development of the root system (chickpeas branch more strongly, and the roots penetrate deeper into the soil), and as a result, the plant develops better. Phosphorus also contributes to more economical water consumption, increasing drought resistance.

With an increased rate of ammophos application (100 kg/ha), the root system of chickpeas developed better than with a rate of 50 kg/ha. This affected the survival of the crop due to unfavorable weather conditions in 2017.

The conclusion is simple: if the crop is provided with adequate nutrition, then a healthy plant can withstand more extreme weather conditions.

How to protect chickpeas from weeds?

The main condition for growing chickpeas is that the fields must be clear of weeds, especially perennial root shoots. Indeed, in the presence of large weeds, the yield of chickpeas will be significantly reduced and will complicate harvesting.

Chickpea competes very weakly with weeds at all stages of its development, especially with broad-leaved and perennial root shoot weeds. On our farm, weed control is carried out using soil, emergence herbicides and glyphosate group herbicides.

In 2017, many farmers were faced with a large infestation of chickpea weeds in their fields, or more precisely with the low effectiveness of soil herbicides - why did this happen? If the field on which chickpeas will be sown contains thistle, bindweed, spurge and other perennial root shoot weeds, then it is necessary to begin combating them in the fall, using herbicides of the glyphosate group. Soil herbicides control only annual weeds: pigweed, acorn grass, ragweed, chicken millet - and have no effect on perennial root shoot weeds.

If there is a large amount of plant residues on the field, then it is necessary to adjust the dose of the drug: part of the drug will be absorbed by plant residues and the effectiveness of the herbicide will decrease.

When applying a soil herbicide, we use a working solution rate of 200 l/ha at an optimal application temperature of 10-25º C, this gives an even distribution of the drug over the entire soil surface. We cover the soil herbicide 3 cm with a harrow after sowing. It is the soil moisture that ensures the contact of the herbicide on the weeds at the time of their germination.

Soil herbicides with different active ingredients have different decay times. The higher the solubility of a soil herbicide, the better it will perform in dry conditions. Conversely, the lower the solubility, the more effective it is in wet years. There are also herbicides with a very long period of protection: herbicides in this group have a significant impact on subsequent crops, especially sunflowers.

Good effectiveness from soil herbicides can be achieved with tank mixtures for a longer period of protection, regardless of weather conditions. Tank mixtures, of course, provide higher efficiency in protecting chickpeas, but at the same time the cost of processing per 1 ha increases.

If more than 20 mm of precipitation falls in a short period, the soil herbicide may be washed off the soil surface. With more water, the herbicide penetrates into the lower layers of the soil, where it loses its effectiveness.

This year, MAKS LLC used various soil herbicides on chickpeas in one field and at one time. As can be seen in the photographs, under the same weather conditions, the results of the experiments were different: from the low effectiveness of some soil herbicides to ideal cleanliness on chickpeas, right up to control over sunflower drops.

With the right technology and the right choice of soil herbicide, it is possible to ensure the cleanliness of the field for the entire growing season, which will have a positive effect on the crop yield.

If speak about emerging herbicides on chickpea against dicotyledonous weeds, then this year we worked with a selective broad-spectrum systemic herbicide to combat dicotyledonous weeds Zenkor Ultra (metribuzin 600 g/l) with a rate of 0.2 l/ha for buckwheat carrion in chickpeas at an average daily air temperature of 17º C. You can see for yourself the effectiveness of this drug, although it was not possible to achieve complete destruction of weeds at this rate of the drug.

After treatment with Zenkor, yellowing, stunted growth, and various chloroses were observed on chickpea plants. But over time, depending on weather conditions, all the negative effects of the herbicide disappeared. When working with this herbicide, you need to know that high temperatures, drought, excess moisture and any other stress factors can greatly inhibit the crop, even to the point of partial or complete death, especially in the case of an overdose of the drug.

Can be used on chickpeas anti-cereal herbicides. Unlike dicotyledonous herbicides, they do not affect chickpeas as much. Using the herbicide, we achieved complete destruction of cereal weeds. Cold weather, high air humidity, and large amounts of precipitation negatively affected the development of chickpeas after treatment with an anti-crop herbicide.

Conclusion: if chickpeas are stressed by weather anomalies, then the use of any herbicides should be postponed to a more favorable moment.

What diseases does chickpea suffer from?

For the last two years, farmers have been experiencing a terrible headache due to developing diseases in chickpeas. The most common are ascochyta blight and fusarium blight.

Fusarium wilt, the causative agents are fungi. They are found in soil and on various plant debris. Fungi cause enormous damage to chickpea crops. The aerial parts wither due to blockage of the vascular system and intoxication. On chickpea, fusarium manifests itself through severe stunting followed by wilting of the plant; rotting of the roots and stem at the root collar is observed. Control methods: sow seeds not infected with diseases, be sure to treat them.

Ascochyta blight is the most harmful disease. Ascochyta blight can destroy almost the entire crop, especially in years with favorable moisture conditions, due to the lack of resistant varieties. Ascochyta blight spreads both with infected seeds and with plant debris that remains on the field. Chickpea disease causes damage to leaves, stems, beans and seeds. Ascochyta blight on chickpeas appears as dark brown spots with a border.

Crop rotation can greatly reduce the spread of diseases on chickpeas. We recommend placing chickpeas in the same field no more often than once every 3-4 years, and not sowing after legumes, vegetables and perennial grasses.

At MAKS LLC, no more than 20% of the area is occupied by chickpeas. Fungicidal treatments are the most effective method of disease control. The earlier the disease is detected, the more effective the fight against it will be. The difficulty is that the early symptoms of some fungal diseases are quite difficult to see, and the disease can spread inside the plant within 10 days by the time the first signs appear. It will be difficult to fight.

If at the initial stages of chickpea development there is cold and rainy weather, then we recommend using fungicidal treatments on chickpeas to protect against diseases prophylactically, without waiting for signs of ascochyta blight. The first treatment should be carried out when the plant has not reached 10 cm or at the stage of 5 nodes. Application experiences have shown that the longest period of protection against diseases after fungicidal treatment is a maximum of 18 days, and if after this period the weather has not improved, it is necessary to re-treat.

In 2017, MAKS LLC used 3-fold fungicidal treatment of chickpeas. The use of fungicides was carried out with various active ingredients, this contributed to more effective plant protection and reduced the risk of fungal resistance to the drugs.

Many farms use the same fungicide, which is why ascochyta fungi become resistant to this drug.

What pests attack chickpeas?

The most common pests on chickpea crops are chickpea leaf miner, meadow moth, aphids, various types of cutworms, codling moths, etc.

The chickpea miner is a small fly with a wide abdomen, short legs and transparent wings. She has a proboscis, with which she makes punctures in the tissues of the plant in order to lay eggs at the puncture site. A fly lays eggs in a leaf. The larvae make a narrow passage inside the leaves, which gradually widens to cover the entire leaf. As a result of these damages, the upper skin of the leaf swells and ruptures. Since in the old days the word “mine” meant digging, the larvae living inside plants were called miners. The larva lives in the leaf for 5-7 days. Having completed development, it falls to the ground and pupates. Leaves damaged by larvae turn yellow, dry out and fall off, which leads to a shortage of chickpea harvest.

To combat leafmining flies, we use insecticidal treatment with Tabu at a dose of 120 g/ha. This drug copes well with adult flies and larvae. Insecticidal seed treatment before sowing also shows a good effect against chickpea miner and wireworm. We do not see any difficulties in the fight against this pest.

Cotton bollworm. Since it is a polyphagous pest, its harmfulness has increased significantly in recent years. The cutworm undergoes a complete transformation into 4 phases of development: egg, larva (caterpillar), pupa, imago (butterfly).

Chickpeas are an essential food resource for butterflies. The usual butterfly season for chickpeas begins at the end of June. The pest infestation occurs 7-10 days before the onset of the flowering phase. The butterfly lays eggs on a plant, where caterpillars hatch from the eggs within 3-14 days. At first, the caterpillars feed on young leaves, and then, as beans form, they colonize the entire plant. In damaged beans, the fruit is partially or completely eaten away, which reduces the yield of chickpeas. As they grow, the color of the caterpillars changes and varies from light green and yellow to red-brown. The head is yellow, with spots, the chest shield has a marbled pattern. The entire development cycle of the cotton bollworm lasts on average 25-40 days. After pupation, the next generation of butterflies appears and the cycle repeats.

The cotton bollworm can destroy almost the entire chickpea crop, so it is necessary to take measures to combat it. It is very important to carry out treatment in the initial period of caterpillar development, when they are not yet resistant to this drug. With a one-time use, the effectiveness of the drug will be higher than repeated treatments. By delaying treatment by 3 days, you will sharply reduce the effectiveness of the insecticide, since older caterpillars are much more resistant to insecticides. The effectiveness of the drug on older caterpillars will be 30-60%. The resistance of caterpillars to insecticides is due to their biological characteristics. Timely treatment will give you the opportunity to obtain high effectiveness of the drug. But the best way is to alternate insecticides and also use tank mixtures to prevent the development of pest resistance to chemicals.

The tank mixture Tyra + Shar Pei showed excellent effectiveness against cotton bollworm and meadow moth on our farm. But if you are late with the treatment, you should think about the most potent drugs: Belt (Flubendiamide), Procleim (emamectin benzoate). We understand that when choosing insecticides, the cost of the product plays an important role. But given today's prices for chickpeas, the cost of expensive, highly effective drugs will be justified.

Why take on all this?

Obtaining a stable good harvest is the main goal of every agricultural company. The level of farming in some farms is far behind and is sometimes carried out in a primitive way. We see that the development of our enterprise is possible only with the active implementation of the latest achievements of science and technology, intensive cultivation technologies, crop programming, and the integrated use of agrotechnical and chemical methods to combat weeds, pests and plant diseases. Therefore, we constantly carry out experimental work at the enterprise.

Experiments are our eyes in agronomy. We select from the results obtained everything that turns out to be most effective for a given crop. The result of the experiments gives us the opportunity to eliminate stupid mistakes often made when growing crops.

Many farmers are accustomed to complaining about a lack of money and an unhappy life. To earn money, you need to put in effort. A person will not get rich from culture if he is afraid of difficulties, extra efforts, mistakes, and risks. Remember: sometimes not everything works out right away and, envying someone else’s success, a person gets stuck in a position that prevents him from moving towards his intended goal.

Success will not fall on the head of those who waste time by continuing to sow flax, barley, safflower, coriander and other low-profit crops. There is no need to expect high prices for these crops, but we should not delay sowing chickpeas, which are in great demand today. After all, with its help you can make good money this year.

Today only the lazy have not heard of such a wonderful product as chickpeas! Recently, the popularity of large peas, which are called “Turkish” or “lamb”, has simply gone through the roof in our country. But it was not always so. Just twenty years ago, chickpeas were in little demand here. But the current relevance of the product is easily explained. After all, it is recently that a healthy lifestyle has become fashionable. Proper nutrition is an integral part of a healthy lifestyle. And chickpeas are far from the last place in a healthy diet. Let's look at why chickpeas are so good for the human body and what this product actually is.

The benefits of chickpeas for the human body

Before starting a conversation about the effect of chickpeas on the human body, I would like to make a short digression to the composition of this product. After all, it is precisely due to the saturation with useful substances that the plant product is famous for its healing properties.

Nutritional value per 100 g of product:

• proteins - up to 19.7 g;
• carbohydrates - up to 60 g;
• fats - 6-6.5 g;
• dietary fiber - 3 g;
• water - up to 12 g.

Studying the nutritional value of chickpeas, you can understand that it is a high-carbohydrate product, rich in protein and fatty acids.

Chickpeas contain the following beneficial substances:

• silicon;
• magnesium;
• calcium;
• potassium;
• phosphorus;
• manganese;
• iron;

Chickpeas contain nicotinic and ascorbic acid. The product also contains Omega-3 and Omega-6 acids. Vitamins such as A, K, B1, B2, B4, B6, B9, E give special value to Turkish peas. It is worth noting the high starch content - up to 43%.

This is a satisfying, nutritious and, by the way, quite tasty product. It is equally liked by both men and women. It is not contraindicated for children either. And how many benefits it brings to the body!

The benefits of chickpeas for a woman’s body

Chickpeas are a product that is good for the body of women and men. But I would like to consider this benefit in more detail separately.

The first thing that can be said about the benefits of this pea for the female body is that the product should be consumed during the menstrual period. Peas are rich in iron. It is extremely important to replenish this element to mitigate premenstrual syndrome and maintain the balance of microelements in a woman’s body after the end of her critical days. Low hemoglobin levels are also unacceptable during pregnancy. Therefore, in the absence of contraindications, expectant mothers are recommended to include this valuable product in their diet. You can start eating healthy and tasty peas already in preparation for conception. However, this gift of nature has a positive effect not only on the female reproductive system. Chickpeas are rich in vitamin E and contain Omega-3.6 acids. Due to this richness, this product has a positive effect on the health of the skin, hair, and nail plate. Chickpeas are also credited with powerful antioxidant properties. By consuming this tasty and nutritious product, it is easier to maintain youth and maintain external attractiveness. And this is important for women. By the way, chickpeas, whose calorie content is quite high (364 kcal per 100 grams), do not really spoil the figure. The thing is that the glycemic index of peas is 28. This is a rather low indicator of the rate of digestion of carbohydrates. It is obtained due to the high content of dietary fiber. From this we can conclude that chickpeas cannot cause a sudden gain of extra pounds. And a low GI also indicates that the product is approved for use (with caution) for diabetes.

Benefits of chickpeas for men

Chickpeas also have a very beneficial effect on the male body. Saturation with plant proteins and healthy acids helps improve potency. There are legends about the effect of this product on male power. Any man will appreciate the taste of nutritious chickpeas. But the stronger sex needs nourishing, high-calorie, but at the same time food that is harmless to the body and figure. Chickpeas fit perfectly here! By consuming “mutton peas” at least 2-3 times a week, you can reliably protect your heart and blood vessels. The trace elements contained in this product nourish the heart muscle and strengthen the walls of blood vessels. But, as you know, men are more at risk of early development of cardiovascular diseases. Saturates chickpeas with protective ability and the nervous system. This is also important for men whose lives are sometimes filled with stress. These peas are good for maintaining a slim body and fueling muscle mass during physical training. After all, the product contains the same valuable protein and vitamins that nourish and protect tissues.

General Health Benefits

Chickpeas are especially valued for the following list of healing properties:

• cleanses the body of toxins, has an antioxidant effect;
• strengthens the immune system, stabilizes metabolism;
• improves the process of hematopoiesis, strengthens the walls of blood vessels;
• has a beneficial effect on the respiratory system;
• helps preserve and improve vision;
• improves the digestion process;
• prevents the development of atherosclerosis;
• helps level out the glycemic profile in diabetes mellitus;
• nourishes joints and muscle tissue.

And this is not a complete list of the advantages of chickpeas, for which this product is so valuable in a healthy diet. There are literally so many advantages that they overshadow the disadvantages that still exist.

What harm can come from eating chickpeas?

With all the advantages of the product, there are still some disadvantages. Chickpeas are not perfect, and not everyone can eat them and not always.

It is definitely worth considering that the presence of any chronic diseases that require a special diet is a reason to consult with a specialist about the permissibility of including chickpeas in the diet.

There are also a number of contraindications for consuming these peas:

• the presence of individual intolerance to this product;
• diseases of the intestinal tract, flatulence;
• liver and pancreas diseases;
• bladder ulcer and cystitis.

The main contraindications of chickpeas are related to the fact that the product promotes increased gas formation. And if there are diseases of organ systems for which this symptom can intensify or provoke harmful consequences, it is recommended to exclude chickpeas and other legumes from the diet. Saturation with vitamins and microelements is beneficial, which is good for the body. But if there are allergic reactions to some component contained in the product, you should not tempt fate. After all, food allergies pose quite serious risks. Otherwise, chickpeas are quite safe. This product is also quite tasty!

History of popularity! Medium-sized light brown beans are now known to gourmets and connoisseurs of tasty and healthy food around the world! Chickpeas are considered an eastern legume crop. It is valued in India, Turkey, Italy, Israel and other countries. Chickpea production began about 7,500 years ago. The homeland of chickpeas is the Middle East. The Romans and Greeks were the first to appreciate the benefits and taste of the product and began to widely use this gift of nature in cooking. In the modern world, chickpeas have gained popularity due to such famous dishes as hummus and falafel.

However, it is worth noting that chickpeas are the basis from which a huge variety of dishes are prepared.

How followers of a healthy lifestyle eat chickpeas

It is generally accepted that in order to preserve all the benefits of plant foods, it should not be spoiled by heat treatment. Chickpeas belong to the legume family. Therefore, a reasonable question arises: how can you eat chickpeas without boiling and frying? Very simple! There are at least two options for preparing this herbal product without thermal influence. For example, you can germinate legumes. In this embodiment, food not only does not lose value, but, on the contrary, acquires healing properties. In addition, sprouted chickpeas have a spicy, delicate taste that appeals to connoisseurs of tasty and nutritious food. The second option is soaking! By soaking peas for a long time, you can easily get a tasty and healthy base for preparing rich and colorful dishes. Please note that this variety of legumes must be sprouted and soaked correctly. To achieve the desired “condition” at which you can safely eat chickpeas, you will need to follow several tricks, which we will discuss in a separate article.

What else is made from chickpeas?

There are a huge number of dishes in the world that contain chickpeas. Many dishes consist entirely of chickpeas.

This ingredient is used to prepare flour, soups, cereals, candies, and salads. Chickpeas are added to mixes and side dishes are made from them.

How to select and store

To get tasty and healthy food, you should choose chickpeas wisely. Everything is extremely simple here! The peas should be dense, smooth, and evenly colored. Color - from light brown to slightly darker shades (depending on the variety and degree of ripeness). You should not buy a product if you can see a lot of faded spots. An unpleasant odor and the presence of plaque are signs that the chickpeas have gone bad. The beans should be approximately the same size.

Chickpeas can be stored for a long time (up to 12 months), if the correct conditions are provided for the storage period. These peas need darkness, lack of humidity and a temperature range of 0 to 5 degrees. Under such conditions, peas will not spoil for a long time and will retain their quality.

This is how versatile and healthy chickpeas are! The product has become popular and easily available in the retail space of our country. The price of the product varies depending on the country of production, brand and variety. But overall, this is an inexpensive, healthy and very tasty plant-based food option!