As the saying goes: "Eat beans in the spring, eat meat after the race". In the vegetables we often eat, beans can be described as ubiquitous, common such as black beans, red beans, mung beans, soybeans, cowpeas, lentils, etc., this bean protein in daily life to replace part of the animal protein (pork, beef), can reduce the risk of excessive intake of animal fat, and different beans have different nutritional effects, today I give you Amway a kind of beans called "the king of beans" - chickpeas, spring would rather eat less meat to eat more of this bean.
Many friends do not know what is chickpeas, chickpeas are native to the arid regions of Southwest Asia, also known as chicken beans, chicken heart beans, etc., belong to the miscellaneous beans, chickpeas because of their strange shape, pointed like a chick beak and named. Like quinoa, it is called a "superfood." In Europe and the United States, where gluten-free diets are prevalent, chickpeas have become a low-calorie, high-protein, high-fiber food that nutritionists and fitness experts highly recommend.
The nutritional value of chickpeas greatly exceeds that of other beans, the protein content is as high as 28%, which is 2.5 times that of eggs; there are 18 kinds of amino acids (of which the 8 kinds of amino acids necessary for the human body are all available), which is more than 2 times higher than oats, and what is more valuable is that its calcium content is very high, and the calcium contained in each hundred grams of chickpeas is as high as 350 mg, especially when the child grows up, sufficient calcium is essential, and if you eat more, you can supplement calcium and grow tall.
There are many ways to eat chickpeas, I personally still like to roast it to eat, made into crispy chickpeas, the method is simple, there is no fishy smell of beans, roasted beans are crispy and crispy, one-time can be done a little more, after doing a good job in a sealed jar, as a healthy snack is very good, not fried and full, nutritious and rich, the key is very delicious!
Healthy little snack – crispy chickpeas
【Ingredients】: chickpeas, olive oil, pretzel, sugar
【Method】: 1, chickpeas are slightly harder than other beans, so you need to soak for more than 8 hours before eating, if it is hot in the summer, remember to change the water, I soaked for one night.
2: Peel the soaked chickpeas. In fact, it is very simple, a pinch on the place of the eagle's mouth will come down, so that the roasted chickpeas will be more crispy and delicious;
3. Drain the peeled chickpeas out of excess water, and use kitchen paper to dry the moisture to the greatest extent, which is convenient to shorten the baking time and make the taste more crisp. Then add 1 tablespoon of olive oil and mix well, the olive oil does not have to be too much, stir it so that each bean is stuck to the oil, so that it can make a crispy effect, if there is no olive oil, other cooking oils can also be. A sheet of oil paper is placed on the baking tray and the chickpeas are laid flat on the baking tray;
4: Preheat the oven at 180 degrees, put it in the middle of the oven, bake on the top and bottom for 30 minutes, turn the dough once in the middle, the specific time depends on the temperature of your oven, until the chickpeas are dried until the water becomes golden and crispy. The roasted chickpeas were mixed with my favorite seasonings, and I sprinkled with pretzels and sugar to make a high-quality snack for grinding my teeth and chasing the drama.
Eat crunchy, completely without losing nuts, according to the content of oil, as well as unsaturated fatty acids, chickpeas are healthier than fried peanuts and all kinds of nuts, eat more will not get fat Oh, especially suitable for people who are hungry and can't eat and dare not eat.
【Tips】:
1, chickpeas are relatively hard, generally speaking, it is difficult to cook thoroughly, so be sure to soak in advance.
2, because each oven has differences, if the time is not enough to bake, let it cool and heat for 10 minutes.
3, baked well to take out to cool, thoroughly cool through the crisp, baked beans pay attention to seal to prevent moisture.