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Article: Tasty and nourishing chickpeas. (The country kitchen).
- Article from:
- Countryside & Small Stock Journal
- Article date:
- March 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Countryside Publications Ltd. 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)
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Neither a pea nor a bean, yet combining the best qualities of both, the chickpea is fast catching on in almost every country of the world. Virtually unknown in North America a half century ago, this delectable legume is today to be found on the shelves of the supermarkets and ethnic food outlets throughout Canada and the U.S.A. Delicious as an ingredient in numerous types of dishes, this culinary delight with a nut-like flavor is becoming, to some extent, an essential part of the North American cuisine.
The original home of the chickpea is believed to be in the lands touching on the eastern Mediterranean. From there its cultivation spread eastward to the whole of ...