Chickpea puree

Chickpea puree

Introduction:

"Chickpea, similar to chestnut, is very fragrant and waxy. Chickpea belongs to legume, which is the first choice in the Middle East, Africa, India and other countries. Because the head of the bean has a small hook, it looks like chickpea, so it is called chickpea. Chickpea is rich in nutrients, which is much more than other beans in both species and quantity. It is rich in protein (all high-quality globulin), at most 18 kinds of amino acids (including all 8 kinds of amino acids that the human body must but cannot synthesize), a variety of nutrients and trace elements, such as calcium, manganese, zinc, magnesium, phosphorus, etc. In particular, chickpeas contain 350 mg of calcium and 320 mg of phosphorus per 100 grams, higher than most beans, 47 mg of iron, 90% higher than other beans, 12 mg of vitamin C, B1 and B2, and more dietary fiber. Chickpea is also a good plant amino acid supplement, which has high medical health care value. It plays an important role in children's intellectual development, bone growth and physical fitness of middle-aged and elderly people. The comparative study shows that chickpea has the highest protein efficiency ratio, bioavailability value and digestibility index with other beans. Therefore, chickpea has won the reputation of "king of beans" and is sometimes called "longevity bean". Chickpea isoflavones have a great influence on women's health. They are active phytoestrogens. They can delay the aging of women's cells, keep the skin elastic, nourish the face, enrich the milk, reduce bone loss, promote bone formation, reduce blood lipid, and relieve the symptoms of menopause. It has been used as a daily diet in Europe and the main supplementary food for diabetics. Islamic countries even list it as the main food for Ramadan. The World Vegetarian community regards it as a vegetarian star and it is popular all over the world. "

Production steps:

Step 1: Here's a picture of a dried chickpea. Soak in cold water at night and use it the next day. (available on Taobao)

Step 2: heat the stainless steel pot, put the soaked chickpeas into the pot and boil them, add a little alkali powder, cook them into full granules and make them taste good.

Step 3: put the chickpeas in the blender, add salt, sesame paste, fresh lemon juice and a little white pepper, beat them into mud, then put them on a plate, sprinkle some dried chili powder and olive oil. It tastes better when served with Lebanon pita.

Materials required:

Chickpeas: moderate

Sesame paste: a little

Fresh lemon juice: a little

Salt: right amount

Dry chili powder: a little

White pepper: a little

Olive oil: a little

Note: features: exotic food with unique flavor

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: Original