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The chickpea is one of the most cultivated legumes in the world. It is part of the daily diet in the Mediterranean region, the Middle East and India. It was first cultivated in 7000 BC in Turkey and has since been traditionally grown in rotation with durum wheat in semi-arid soils.
India is the largest producer and consumer of chickpeas. Canada is ranked 7th in production and is at the bottom of the consumption ladder. And yet, like all legumes, chickpeas are an important and inexpensive source of vegetable proteins, minerals, vitamins and fibres. What’s more, they are also low in fats and contain zero cholesterol like all plants. No need to turn vegetarian to be able to enjoy the taste and benefits of chickpeas!
A few of our recipes that feature chickpeas:
Originally published in the Journal de Montréal on January 29, 2011.