Chickpeas are becoming more and more popular. The beige-yellow legumes – in India they are also red, brown and black varieties – taste slightly nutty and are available either dried or pre-cooked in cans. Hummus is not the only way they can be used, chickpea flour can be used in many ways. It is, for example, the basis for falafel or chickpea pasta, which you can enjoy with Metabolic Balance from phase 3 onwards. The tasty legumes have a particularly high proportion of essential amino acids. Their content of potassium, magnesium, phosphorus, calcium and iron is above average and they contain a lot of vitamin A and B – a real superfood!
Tip: Did you know that aquafaba, the liquid from the can of beans, can be whipped just like egg whites? It can be used in baking to make meringues or baked goods such as muffins.
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