WHITE CHICKPEAS It is a white, coarse-grained chickpea variety. It is grown in small amounts in the Çanakkale, Bursa, and Gönen regions of Turkey. The white chickpeas found in the market are mainly imported from Mexico and India. What is its history? Traces of it were found in the south and southeast of Turkey, near the Syrian border, around 9000 BC. It was cultivated in the same region. It is one of the first plants cultivated in the world. What are its characteristics? Its grain is large, round, and white. It is a type of legume that can be used in every meal, adds flavor to the meal and adapts easily to any dish. It can be used in salads and soups. It can be used as a sauce for cold appetizers. It can also be added to various baked goods. What are its benefits? It contains potassium, calcium, sodium, iron, protein,
fiber, vitamins A and C. Chickpeas enrich our cuisine with both their taste and nutritional value. They have a rich variety of dishes, from stews to soups, from salads to various sauces. They also have a considerable place as a dried fruit. Where does it grow? It grows in the provinces of Nevsehir, Ürgüp, Biga, Çanakkale, Gönen, Isparta, Konya, Ankara, Antep, Çorum, Yozgat and Denizli. What is its shelf life? It has a shelf life of 1 year. How is it packaged? It is packaged using Kraft Doypack zip-lock bags up to 1000 g. 5- 10-25.000 g are packaged using Laminated Polyethylene sacks. Packages between 5 and 25 kg are prepared. How is the shipment carried out? Shipments are made with contracted cargo companies. Tonnage purchases are carried out with warehouse, logistics companies and contracted carriers. What are the nutritional features? Energy and Nutritional Elements Per 100 g Energy 358 kcal Fat 5 g - Saturated Fat 0.5 g Carbohydrate 55 g - Sugars 0.1 G Protein 20 G Salt 0 G
Fiber 6.6 G WHITE CHICKPEA DISH (MEATLESS AND JUICY) Ingredients: Two cups of Ingro White Chickpeas Four tablespoons of oil One tablespoon of tomato paste Two green peppers Five glasses of water One onion Sufficient salt, black pepper, red pepper flakes Preparation: Soak the chickpeas in hot water the night before. The next day, drain the chickpeas and boil them in cold water for 20 minutes. Then, add the oil and chopped onions to a pot and sauté. Dice the green peppers and sauté them with the onions. Add the tomato paste and continue sautéing. Finally, add the boiled chickpeas to the pot. After stirring briefly, add boiling water, salt, and pepper. Cover the pressure cooker and let it cook. Serve hot once cooked. Enjoy!
