What will happen if you eat chickpeas all the time: what is it useful, how much you can eat, who should not eat chickpeas?

Chickpeas are beans that resemble large peas and are somewhat similar to hazelnuts. This vegetable product is a real boon for those who do not eat meat, because it contains protein, which is so necessary for people to build muscle tissue.

We can talk endlessly about the useful properties of chickpeas: they are rich in silicon, magnesium, calcium, potassium, phosphorus, manganese and iron. It is also rich in omega-3 and omega-6 fatty acids and vitamins necessary for the normal functioning of the body.

But can everyone eat chickpeas? And are there any contraindications? Anna Berseneva, nutriciologist and expert on healthy eating, will help to understand this question in detail.

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What is cooked from chickpeas?

Perhaps the most common dishes made from chickpeas are falafel and hummus, popular in Israeli cuisine. Like all legume products, they are excellent sources of vegetable protein: they contain an almost complete list of essential amino acids.

On vegetarian and vegan diets it is extremely important to monitor the amount of protein in the diet. After all, in case of protein deficiency, the most important functions of the body are disturbed, as a consequence, accelerated aging is triggered, and metabolism is disturbed.

Although chickpeas are quite useful, nutritionist recommends to eat hummus and falafel in the first half of the day, as they take quite a long time to digest.

Do chickpeas have contraindications?

With so many advantages of chickpeas, not everyone can eat them. These legumes are contraindicated with increased gas formation (flatulence), with diseases of the gastrointestinal tract, liver and pancreas, as well as pancreatitis and irritable bowel syndrome.

These contraindications are due to the fact that chickpeas, like all legumes, contribute to increased gas formation. Therefore, it can intensify and aggravate diseases associated with the GI tract.

How to prepare homemade hummus?

You will need:

chickpeas in dry form – 250 g;
tahini (sesame paste) – 1.5 tbsp. tbsp;
salt – 1 tsp;
ground zira – 1 tsp;
lemon juice – 1 tbsp;
half a clove of garlic;
baking soda – 1 tsp.

For hummus you need a small variety of chickpeas. It should be soaked in plenty of water, add 0.5 tsp. of baking soda and leave overnight (or at least for 8 hours). The chickpeas will absorb the liquid and increase in size approximately twofold.

Rinse the prepared chickpeas under running water. And cook in a pot for about an hour with the addition of another 0.5 tsp. soda. Check the readiness of legumes is not difficult – the peas should be easily crushed with your fingers.

Then take a colander and drain the water, rinse the chickpeas thoroughly. Measure 500 g, add tahini, lemon juice, salt, zira, half a clove of garlic – all together beat in a blender. Gradually pour in the water. Important: the water should be very cold, this will give the hummus a creamy texture. Whisk until the mixture becomes a puree.

Place the resulting hummus on a platter, sprinkle ground paprika on top. Serve with fresh vegetables or as an accompaniment to a main course.