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Chickpeas, also known as garbanzo beans, are a type of legume that is full of protein, fiber, and complex carbohydrates. They are nutrient-dense, meaning they have lots of useful nutrients but are relatively low in calories. You'll find the versatile chickpea in many Mediterranean and Indian dishes, and it is a handy plant-based source of protein. Chickpeas really are roundish, beige to light green members of the legume family developed mainly in part of West Asia, India, as well as in the Mediterranean. The majority are familiar with chickpeas as possibly utilized whole in salads, or even ground up to help make the well-known Middle Eastern dish hummus. Chickpeas also can be ground up and used as a flour called gram flour. They may be used in this fashion to make falafel, or to make a variant of tofu made by the people of Burma. It will always be referred to as Burmese tofu. Chickpeas are one of those kinds of beans which are held in a seed pod including two peas within it. They’re green colored when they’re premature, that later become yellow, these are the ones utilized in recipes. The plants for these beans are developed in tropical or even subtropical environments, but could be cultivated in temperate surrounding too. It is known to be among the healthiest legumes obtained in nature and therefore, is essential within our diet.