Chickpeas are foods that together with other elements, you can prepare delicious dishes for human consumption. So much so, that today you can find a huge variety of recipes to make. However, there is a lot of information that is unknown about them, both its property and its nutrients. But the most important thing still and that many ignore, is the variety of chickpeas that exist.
So today we will mention some types of best-selling legumes and consumed, in such a way that you can differentiate each one of them and know which dish can be made depending on the type of chickpea.
Some properties of chickpeas
Before we get down to business with the guys, we want you to know that the consumption of chickpeas brings excellent benefits for people. The vast majority of chickpeas have about 20% vegetable protein for every 100 grams you consume. To this is added that they are great sources of protein, potassium, B vitamins, iron, minerals and more. So you have no reason not to consume some kind of chickpea.
Different types of chickpea
From the outset we tell you that there are about 40 different species of chickpea. Below we will name those that are the most relevant and those that are mostly consumed in Spain.
It is also known as chickpea and is the best known of all types. Its appearance is in the shape of a sphere with a yellow or cream hue, depending on its point of maturity. Similarly, it has a somewhat pronounced beak at one end and their skin tends to be wrinkled. And it is thanks to this characteristic of the leather that the uses in the kitchen are numerous.
To find a crop of this chickpea you will have to visit Andalusia or Extremadura to see Milky White plantations up close. The reason why this species is cultivated is thanks to the high quality of the chickpea itself. Almost similar to the first variant, this has a cream hue, but tending towards white.
But what differentiates it from the previous one is that the shape of this grain is flat and elongated. In terms of textures, it is quite firm and once they are cooked, they acquire a smooth consistency, ideal for preparing stews or strong preparations.
This grain comes from the fields of Granada and, like the two previous grains, is related to the kabuli family. Regarding the shape of this chickpea, it is elongated and its size is large compared to other chickpeas.
Once the Andalusian Venous It is prepared, its flavor is intense and with good accentuation. This makes it a perfect option for the preparation of stews and stews. Although if this is not your taste, You can well use this chickpea to prepare salads or creams. It is even so versatile that you can prepare legume flours with this type.
The appearance of this chickpea is very similar to peaches, but with a much smaller version. It is known in Spanish as the fruit of hydration and its cultivation It is seen mainly in Andalusia, although it is also in Granada there are places where they grow Chamad. As for its shape, we can say that its appearance is curved in the peak that it has at the bottom.
Its color is creamy and its texture once cooked is smooth, although the intensity of its flavor is not as strong when compared to other relatives. It is worth mentioning that you can cook or prepare purees and creams with this type of chickpea.
In this case it is an extremely small chickpea and with a spherical shape. The normal thing is that its cultivation is mainly seen in towns such as Salmantino de Pedrosillo el Ralo. Although it is also very common to see plantations of this type of chickpea in provinces such as Andalusia, Castilla la Mancha and Castilla y León. As for your skin, it is soft to the touch and is divided by a line that runs through the entire center.
A curious fact about this type of chickpea is that when it comes to cooking it, needs longer cooking time than the rest of those already mentioned.