Chickpea is a bean crop with a lot of useful properties. This product is also called lamb or Turkish peas. It is very popular in the Middle East, North America, Asia, North Africa. In Israel, the national product of hummus is prepared from it - a paste of boiled chickpeas and a variety of seasonings. And in order for lamb peas to be properly stored and retain their useful properties for as long as possible, some simple rules must be observed during the entire storage period, which will be discussed in more detail below.

How much groats of chickpeas are stored

It should be borne in mind that Turkish peas in different conditions can be stored at different times.

There are three forms of chickpeas used in cooking:

• dry (the seed of this culture is dried in any way and sold already in dried form, before use it is soaked in water and only then start cooking);
• raw (not processed, not subjected to heat treatment, sometimes it needs to be additionally dried so that it can be stored for a year or more);
• boiled (used for making hummus, pies, cereals, pastes).

Did you know? Chickpea beans are first mentioned in the Iliad, Homer's famous Greek poem.

How much is it possible to store each type of chickpea:

1. Raw, untreated, stored at temperatures up to + 5 ° C, only in this case the peas retain their shape, density and taste after cooking. In general, unboiled chickpeas are stored for about a year.
2. Dried chickpeas It has a long shelf life (14–18 months), since there is no liquid in it, which means that the likelihood of mold or germination is minimal. Ideal storage temperature from +5 to + 10 ° С.
3. Boiled the product is most demanding on storage conditions: it is stored only in the refrigerator, the storage period should not be more than a day at a temperature of +2 to + 4 ° С. Storage is allowed for more than one day, provided that the product is stored in the freezer and processed immediately after defrosting.

Stocks of legumes of this variety in households are usually small, because they manage to use them up for a year. If the storage conditions are ideal, some particularly hardy varieties can last a couple of months longer.

Important! If you notice that the raw chickpeas that are stored in your cellar have started to sprout, there is nothing to worry about. Dry stocks in the oven, but before drying, take those peas that have already sprouted. They can be used to grow microgreens, a young vegetable tops highly regarded by healthy food advocates.

Before boiling chickpeas, soak it in water with the addition of 1 tsp. soda. Before cooking, thoroughly rinse the chickpeas from soda and sediment, and then cook: the cooking process will be much faster due to the active ingredients in the soda.

Useful and harmful properties

Sprouted chickpeas in small quantities is simply a storehouse of vitamins and minerals, even one tablespoon of grains will benefit your body. A hummus cooked according to the correct recipe will win the heart of even the most sophisticated gourmet.

• Useful properties of lamb peas:
• due to the large amount of fiber, it helps prevent constipation;
• useful for hair, skin, nails;
• supports the activity of muscles, including the heart, because it contains vegetable protein;
• natural antioxidant (due to lysine in the composition).

Raw sprouted chickpeas have the same calorie content as boiled chickpeas - 309 kcal.

The ratio of BZHU (per 100 grams):

• proteins: 20 g;
• fats: 3 g;
• carbohydrates: 50 g.

Chickpea contains a large amount of vegetable protein, which is easily digested and well absorbed, without exerting such a “heavy” effect on the stomach as ordinary peas. Products made from chickpea flour have a low glycemic index, and therefore pita bread or cakes from it can be eaten by diabetics and those who follow the figure.

Did you know? In the world famous space saga "Star Wars" there was an acting hero named Nut. This is due to the fact that the director of the film, George Lucas, is a vegetarian and loves this kind of bean.

Also, during the use of this bean culture, the body receives the following trace elements:

• magnesium;
• calcium;
• potassium;
• B-group vitamins;
• cellulose;
• substance lysine (an essential amino acid).

• Harm and contraindications for eating Turkish peas:
• it should not be eaten by those who often suffer from indigestion;
• children under two years of age are also not recommended this cereal, since it is too difficult to assimilate to the children's body;
• this protein food is also not recommended for cystitis.

Important! For any signs of chickpea allergy, do not use this product in any way! Food allergies are difficult to tolerate and can be treated for a long time, so you should not risk your health, it is better to replace the allergen product with some other, no less tasty.

Terms and conditions of storage

Rules and features of storage of Turkish peas at home:

• it is recommended to store chickpeas in a glass jar in a cellar or basement (if the quantity of the product is large, then the groats are stored in tightly tied canvas bags, which are turned over from time to time);
• do not allow dampness and humidity where there is raw or dried chickpea groats - with an excess of moisture, the peas will begin to sprout, and then they can completely rot;
• a sign of rot is a rotten smell (if you are worried about the quality of the raw materials, from time to time sort it out, putting on fabric gloves in your hands, and inspect for rot or sprouts);
• lamb peas, which were stored correctly, after cooking have a characteristic pea taste and smells good.

Nowadays, chickpeas are becoming increasingly popular: falafel and hummus ceased to be exotic and moved into the category of favorite dishes of vegans and vegetarians. In restaurants of the world, one can often find an abundance of hummus, both with additives and cooked according to the classic recipe. So, finding out the storage features of the bean product can bring considerable benefits.