|
|
Article: CHEERS for the CHICKPEA.(Recipe)
- Article from:
- Vegetarian Journal
- Article date:
- September 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 Vegetarian Resource Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
The chickpea is also known by its Spanish name, "garbanzo." It is the usually plump, edible seed of the aromatic herb Cicer arietinum. This herb is a member of the pea clan that originates in Asia. It is now cultivated in warm climates around the globe.
Plato (ca. 428-348 BCE) in The Republic mentions a bean, probably the chickpea, and figs as suitable foods for consumption in an ideal society. As far back as 1759, this special pea, or bean, was cited in a list compiled by Venega in California. The chickpea, with its mild flavor and high nutritional value, has inspired the palates of cultures worldwide. Its versatility can be seen in the recipes below.
...
Related newspaper, magazine, and journal articles:
|
|
Article: Hummus Bi Tahini, Fatoush, Roz Bil Shaghria, Meat And Rice ...
Knight Ridder/Tribune News Service;
June 24, 2002 ;
700+ words
... ... and brown. Sprinkle with a few whole cooked chickpeas put aside before blending. Sprinkle ... fat), 27 grams carbohydrate, 10 grams protein, 11 mg sodium, 0 mg cholesterol ... fat), 45 grams carbohydrate, 5 grams protein, 41 mg sodium, 10 mg cholesterol ...
|
|