Chickpeas are a source of carbohydrates, protein, and fiber, making them an ideal food for energy. Organic chickpeas are a remarkable source of carbohydrates. They are high in protein, but at the same time, very low in saturated fat and rich in fiber. Combining chickpeas with cereals (rice, couscous, etc.) increases the quality of their protein. Chickpeas are rich in minerals, especially phosphorus, iron, and magnesium, and are especially rich in vitamins B1, B6, and folic acid. It is recommended to soak them for 10-12 hours beforehand with a little coarse salt. Keep in mind that, unlike other legumes, chickpeas should be added to the pot when the water is already boiling. In addition to being cooked, chickpeas can also be eaten sprouted, in a salad, or toasted in a pan or oven, as a snack. Chickpeas are known for causing flatulence, so to prevent this, once cooked, it is advisable to mash their skin with a potato masher. Another way to aid digestion is to add a piece of kombu seaweed to the cooking water or an herb with carminative properties, such as sage, thyme, coriander, savory, or cumin. May contain traces of gluten, sesame, soy and nuts. Keep in a cool, dry place. ES-ECO-019-CT