Nutritional facts!

Chickpeas (Garbanzo Beans, Bengal Gram), Boiled, w/o Salt

serving size: 1 cup (164g)

Garbanzo beans (like most legumes) have long been valued for their fiber content. Two cups provide the entire Daily Value! But the research news on garbanzos and fiber has recently taken us one step further by suggesting that the fiber benefits of garbanzo beans may go beyond the fiber benefits of other foods.

Many public health organizations—including the American Diabetes Association, the American Heart Association, and the American Cancer Society—recommend legumes as a key food group for preventing disease and optimizing health. 

Calories - At this serving size there are 269 Calories per serving. A closer look shows: 38 Calories from Fat, 58 Calories from Protein, and 180 Calories from Carbohydrate. If you're keeping track, a good calorie counter can make this easy -- see the software below.






Fat - One serving has 4.25 grams of Total Fat. This is made up of 0.44 grams of Saturated Fat and unfortunately the Trans Fat amount was not listed for this food. The rest of the Fat (3.81 grams) is unaccounted for

Cholesterol - This is one of the healthy foods if you're watching your Cholesterol intake. There are 0 mg of Cholesterol.

Carbohydrates - Total Carb count for one serving: 44.97 grams. Sugar: 7.87 grams, Fiber: 12.46 grams, and Net Carbs: 32.5 grams (helpful to know if you're counting carbs).

Protein - For Protein, one serving of this food has a total of 14.53 grams.

Minerals - At this serving size Calcium is 80.36 mg and Iron is 4.74 mg. In addition, this serving size contains 11.48 mg of Sodium and 477.24 mg of Potassium.

Vitamins - This food has both Vitamin A and Vitamin C. One serving contains 44.28 International Units of Vitamin A and 2.13 mg of Vitamin 

for more information about our friend the chickpea, go check out this sites 

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58

http://healthyeating.sfgate.com/nutrition-information-one-cup-raw-chickpeas-1574.html

Patents, the evolutionary history of the Grill

1953' CHARLES H. TIDMA
For more information here

    

This invention relates to a cooking grill and especially to a grill or grid or framework support for supporting food while being cooked and to an arrangement therein for directing the greases and juices away from the fire.

June 29, 1965 E. H. KIDDER
For more information here 

 This invention relates to a novel and useful barbecue rotary gril.

Six degrees of separation: Chickpea - Grill

Concept map - chickpea

Concept map - Grill

Touch, Smell, Eat the chickpea!!

Previously in my blog i put a recipe to make the famous hummus, and this time i decided to give it a try and make my own home made hummus so here we go!

1) First step, go find the chickpeas!

2) Look for a hummus recipie (you can find one here on a previous post click here)

3) Grab all the ingredients 

(all ingredients ready)

4) Cook!!! (you only have to blend everything together!! its the easies thing to do!)

5) Present, and eat! bon appetit!!!

hummus was the easiest thing to cook, and it was delicious!

Galery time! (books, magazones, ads, comic)

advertisment for a chickpea can 

see it better

about this book  info here 

Spanish cooking book 

kids novel in spanish 

this is a magazine that talks about vegan stuff, like recipies, new stores etc.

cool magazine website

complex carbohydrates :D

Cicer arietinum

Cicer arietinum

Facts About

Cultivated for at least 10,000 years, chick-pea remains an important staple food in the Middle East, Africa and India, among other places. With scattered occurrences recorded in North America, it occasionally escapes cultivation in New England, either as a result of commercial or home vegetable-garden production. Several cultivars have been developed.

Botanical classification

Kingdom: Plantae
Phylum: Spermatophyta
Subphylum: Magnoliophytina (Angiospermae)
Class: Magnoliopsida (Dicotyledoneae)
Subclass: Rosidae
Superorder: Fabanae
Order: Fabales
Family: Fabaceae (Papilionaceae)
                                          Genus: Cicer L.
                                          Species: Cicer arietinum L.

Characteristics

Habitat 

terrestrial

Flower petal color

• blue to purple
• white

Leaf type

the leaves are compound (made up of two or more discrete leaflets

Leaf arrangement

alternate: there is one leaf per node along the stem

Leaf blade edges

the edge of the leaf blade has teeth

Flower symmetry

there is only one way to evenly divide the flower (the flower is bilaterallysymmetrical)

Number of sepals, petals or tepals

• there are five petals, sepals, or tepals in the flower
• there are four petals, sepals, or tepals in the flower

Fusion of sepals and petals

• both the petals and sepals are separate and not fused
• the petals or the sepals are fused into a cup or tube

Stamen number

10

Fruit type (general)

the fruit is dry and splits open when ripe

Fruit length

20–30 mm

TIME TO COOK!! WITH SPECIAL GUEST... THE CHICKPEA!

There’s no arguing hummus is one of the tastiest, healthiest dips out there—and one of the easiest to make. Sure you can buy a tub at the grocery store, but learn how to make the classic version, and you’ve got a framework to create countless variations that’ll keep your taste buds on their toes.

Hummus is an Arabic word (حمّص ḥummuṣ) meaning "chickpeas," and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means "chickpeas with tahini". 

So only for you here is 13 ways to make hummus! enjoy!

Let's talk about chickpeas and his origins!

The name "chickpea" traces back through the french chiche to cicer, latin for ‘chickpea’ (from which the Roman lastname Cicero was taken)

Chick peas are perhaps better known by their name garbanzo beans. They are a roundish, beige to light green members of the legume family grown primarily in part of West Asia, India, and in the Mediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus.

Top producers of chickpeas in th world