Picture of Last Nights Dinner
Lamb with Spinach - I need to remember to post those!
Ok for those of you going - EEWWW what are those brown things? They are chickpeas!
Chick Peas are one of the oldest cultivated vegetables grown! Remains have been found that are 7,500 YEARS OLD! - maybe children back then didn't eat them either - :)
It would appear that they originated in the Middle East - and as trade expanded the chick pea became more well known. It became used throughout Europe, the Middle East and Indo Asia. Having high levels of protein, fibre, phosphorus, calcium, magnesium, iron and zinc, this tiny bean is a wonder!
In Spain they became known as Garbanzo Beans, and the French called them "chiche" - which the English translated to "Chich" (Located in a dictionary dated 1388) - Chich pea - over time evolved to Chick pea.
The two main types are "Desi" which are mostly produced in India and called Bengal Gram or Kala Chana (Various names throughout the different areas) - are smaller with a brown skin. Desi chickpeas have a much higher fibre content - making them more suitable for those who have blood sugar issues. They are very predominate in Indian cooking as a substantial percentage of the population are vegetarian, and rely on various beans and legumes for their protein. Hence the amazing variety of "Dal" dishes.
Kabuli are the white ones that we are more familiar with.
I happened to locate them in the No-Frills down at Kipling and Albion.. I go there the first Saturday of each month, to work with Youth without Shelter - a fabulous place that helps homeless youth find their legs and make a life for themselves. So whenever I am there, I ALWAYS swing by the No Frills to see what is there. This store carries an amazing variety of dried beans and other international items. The stock rotates all the time, and I am constantly amazed by the treasures that I find!
Hence my bag of dried Bengal Gram. I was gazing in AWE at all the bean varieties that they have - and a lovely woman (Indo-Asian) explained to me that the brown ones were especially tasty! She also said that they can be sprouted and make an awesome crunchy snack when done.
Upon looking into these amazing beans more I discovered that the Germans in the late 1700's would roast and grind them as a coffee substitute. They also did this again during World War I.
Through out India and Pakistan - they are ground up to make flour, and used. Many years ago - the very best Roti that I had was made with Chick Pea (GRAM FLOUR) flour, so a great alternative for those who are gluten intolerant!
Gram flour when mixed with equal parts water - can be used as an Egg Subsitute for Vegans. I read that if you take parboiled potatoes and roll them in the flour - then roast - they become golden and crispy!
SOOO are you still saying EWWW? Or are you wanting to get your own?
Lamb with Spinach - I need to remember to post those!
Ok for those of you going - EEWWW what are those brown things? They are chickpeas!
Chick Peas are one of the oldest cultivated vegetables grown! Remains have been found that are 7,500 YEARS OLD! - maybe children back then didn't eat them either - :)
It would appear that they originated in the Middle East - and as trade expanded the chick pea became more well known. It became used throughout Europe, the Middle East and Indo Asia. Having high levels of protein, fibre, phosphorus, calcium, magnesium, iron and zinc, this tiny bean is a wonder!
In Spain they became known as Garbanzo Beans, and the French called them "chiche" - which the English translated to "Chich" (Located in a dictionary dated 1388) - Chich pea - over time evolved to Chick pea.
The two main types are "Desi" which are mostly produced in India and called Bengal Gram or Kala Chana (Various names throughout the different areas) - are smaller with a brown skin. Desi chickpeas have a much higher fibre content - making them more suitable for those who have blood sugar issues. They are very predominate in Indian cooking as a substantial percentage of the population are vegetarian, and rely on various beans and legumes for their protein. Hence the amazing variety of "Dal" dishes.
Kabuli are the white ones that we are more familiar with.
I happened to locate them in the No-Frills down at Kipling and Albion.. I go there the first Saturday of each month, to work with Youth without Shelter - a fabulous place that helps homeless youth find their legs and make a life for themselves. So whenever I am there, I ALWAYS swing by the No Frills to see what is there. This store carries an amazing variety of dried beans and other international items. The stock rotates all the time, and I am constantly amazed by the treasures that I find!
Hence my bag of dried Bengal Gram. I was gazing in AWE at all the bean varieties that they have - and a lovely woman (Indo-Asian) explained to me that the brown ones were especially tasty! She also said that they can be sprouted and make an awesome crunchy snack when done.
Upon looking into these amazing beans more I discovered that the Germans in the late 1700's would roast and grind them as a coffee substitute. They also did this again during World War I.
Through out India and Pakistan - they are ground up to make flour, and used. Many years ago - the very best Roti that I had was made with Chick Pea (GRAM FLOUR) flour, so a great alternative for those who are gluten intolerant!
Gram flour when mixed with equal parts water - can be used as an Egg Subsitute for Vegans. I read that if you take parboiled potatoes and roll them in the flour - then roast - they become golden and crispy!
SOOO are you still saying EWWW? Or are you wanting to get your own?
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