Quotes & Sayings About Chickpeas

Foods with Potential Thermogenic Properties Coconut oil Olive oil Green tea Walnuts Mustard (yellow or Dijon) Foods That Stick to Your Ribs Almonds Raisins Apples Yogurt (nonfat) Chickpeas Eggs Dried plums (prunes) Cod Greens (any kind of leafy greens) Rye Lentils Tofu Peanut butter (natural) Whey protein Pistachios (roasted, unsalted, in the shell) — Phillip C. McGraw

We've all seen chicken portrayed as the low-fat, heart-healthy alternative to red meat for years, but it no longer adds up. You might want to lean away from eating birds and lean toward more plant-based options of protein like black beans, lentils, tofu, chickpeas and whole grains. — Kathy Freston

It was a summer of great rumblings in the belly of the earth, of atomic flatulence and geopolitical indigestion, consequences of the consumption of sectarian chickpeas by our famished and increasingly incontinent subcontinent. — Mohsin Hamid

This is the sort of thing we should say by the fireside in the winter-time, as we lie on soft couches after a good meal, drinking sweet wine and crunching chickpeas: Of what country are you, and how old are you, good sir? And how old were you when the Mede came? — Herodotus

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil. — Jack Weatherford

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. — Yotam Ottolenghi

Beans SIDEKICKS: All beans are included in this SuperFood category, though we'll discuss the most popular and readily available beans such as pinto, navy, Great Northern, lima, garbanzo (chickpeas), lentils, green beans, sugar snap peas, and green peas TRY TO EAT: at least four ½-cup servings per week Beans contain: Low-fat protein Fiber B vitamins Iron Folate Potassium Magnesium Phytonutrients — Steven G. Pratt

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. — Yotam Ottolenghi

Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. — Yotam Ottolenghi

Calcium Milligrams (per 100-gram serving) Butter 20 Whole milk 118 Chickpeas 150 Collard greens 203 Parsley 203 Soybeans 226 Almonds 234 Sesame seeds 1,160 Hijiki sea vegetable 1,400 — Alicia Silverstone

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. — Michele Scicolone