Salted roasted chickpeasWhile it's a snack that's always been on snack plates, the moment its name is heard, everyone thinks of Çorum. According to records, roasted chickpeas, with a very old history, were first produced by Seyh Murat Gazi 650-630 years ago, and have remained popular ever since. As Evliya Çelebi mentioned, roasted chickpeas were consumed extensively in Istanbul in the 17th century, and it is known that 400 people made roasted chickpea production their profession, along with 100 roasted chickpea shops. Approximately 180 years after the death of Murat Gazi, also known as the "Saint of Roasted .
Salted Chickpea Ingredients
Salted Chickpeavaries depending on the quality of the chickpeas used. For roasted chickpeas, carefully selected large, red chickpeas are first sifted through a fine sieve. The sifted chickpeas are usually dried in wood-fired ovens and then left in sacks for three days. At the end of the third day, the rested chickpeas are put back into the oven and dried in a large area for 15-20 days. The dried chickpeas are moistened and reach the final stages of becoming roasted chickpeas. Once moistened, they enter the oven. Finally, the chickpeas are removed from the oven and their skins are separated using a tool called a mafrak. At the end of these stages, they are flavored with a salty sauce and are ready for sale.
Roasted chickpeas have many health benefits. For example, roasted chickpeas are said to reduce cholesterol levels, reducing the risk of diseases caused by bad cholesterol, such as stroke, paralysis, heart attack, and atherosclerosis. Thanks to the amino acids they contain, they support the nervous system and sleep patterns, keeping the brain more alert. In addition to vitamins A, C, and E, they also contain calcium, iron, copper, potassium, and high amounts of sodium. Another benefit of their calcium content is that they strengthen bones.
Salted Chickpea Storage Conditions
Like other nuts, roasted chickpeas have a very low moisture content. Roasted chickpeas can be easily affected by humidity and moisture, so be careful when transporting them. Opened chickpeas should not be transported in a plastic bag if not, the bag should be left open. Storing chickpeas in their original packaging is the safest way to do so. If they must be stored openly, they should be stored in a dry, closed area away from humidity and moisture, or even in a glass container in the refrigerator. Roasted chickpeas that are not stored under the specified conditions will harden and may even become moth-prone. Salted chickpeas remain suitable for consumption for a long time when stored under the specified conditions.
