Anybody here have any experience using chickpea pasta?
Posted on 03/18/2025 8:39:11 PM PDT by ConservativeMind
Chickpeas and lentils, either whole or in flour form, offer more nutritional value to the human diet than products made from oats and wheat, research has found.
The researchers looked at the bioavailability of micronutrients in products that are available to the public on supermarket shelves and were surprised at their discovery.
"We found that all the pulse products, like chickpea and lentil flours, were excellent sources of micronutrients," says Thi Diem Nguyen, a Ph.D. candidate.
"Particularly for zinc and iron nutrition, they outperformed cereal products like oat and wheat flours."
Zinc and iron deficiencies can have harmful health consequences, especially for children and pregnant people.
Fortification of these nutrients in food can either be done by growers, through the use of fertilizers, or by adding them as ingredients, such as during the baking process for bread products.
"Zinc and iron concentrations in cereal products like wheat and oat flour were lower than other products, suggesting that they may not meet the nutritional targets recommended by Food Standards Australia New Zealand."
Bioavailability of zinc and iron, which is the ability for the human body to extract the nutrients from food, is also affected by other elements present in cereal crops.
"Nutrient absorption can be limited by co-existing antinutritional factors in cereal grain, like the presence of phytate," says Nguyen.
"Understanding how bioavailability varies among different cereal grains and legumes can help improve dietary recommendations and fortification strategies, ultimately addressing global micronutrient deficiencies, particularly in vulnerable populations."
(Excerpt) Read more at medicalxpress.com ...
Can we trust the people at "Medical Xpress / University of Adelaide / Journal of Food Composition and Analysis" who write that? That instantly undermines their credibility no matter how good their research is.
Question: What do you do with the liquid that comes with garbanzos?
My body does not like chickpeas or soy bean foods
I like cereal with whole milk and fresh fruit...
I have no idea, so I asked my new friend Grok and its answer astounds me. I had NO idea what to do with it or that it even has its own name.
The liquid that comes with garbanzos—commonly called aquafaba when from canned chickpeas—is surprisingly versatile. It’s just water, salt, and some starch and proteins leached from the beans during cooking, but it’s got culinary magic. Here’s what you can do with it:What do YOU do with your garbanzo water?If you’re tossing it, no biggie—it’s just bean water. But it’s free, vegan gold if you play with it. What’s your garbanzo game plan? Cooking the beans or just curious?
- Whip It into Foam: Aquafaba mimics egg whites. Drain a 15-ounce can (about ¾ cup liquid), whip it with a hand mixer or whisk, and it turns into a fluffy foam in 5–10 minutes. Add a pinch of cream of tartar to stabilize it. Use it for meringues, mousses, or vegan marshmallows—3 tablespoons equals one egg white.
- Bake with It: Swap it into recipes needing egg whites or moisture. Think cakes, brownies, or macarons. It adds lift and binding—try 2 tablespoons per egg in a batter. Tastes neutral, so it won’t mess with your flavors.
- Make Mayo or Dressings: Blend it with oil, vinegar, mustard, and spices for a creamy, egg-free mayonnaise. About ¼ cup aquafaba per cup of oil emulsifies nicely—adjust salt if the canning liquid’s briny.
- Thicken Soups or Stews: Stir it in like a starchy broth. A few tablespoons add body without changing taste much—handy if your garbanzo soup’s too thin.
- Cocktail Foam: Shake it into drinks like a whiskey sour for that frothy top bartenders love. One ounce does the trick—no egg smell, all class.
- Freeze It: Don’t want to use it now? Pour it into ice cube trays—1–2 tablespoons per slot—and freeze. Thaw later for any of the above. Lasts months.
Red lentil curry is delicious, gonna try chickpea and lentil curry next.
The MDRs for men: 
An ug = microgram
So it took a PHD Candidate to determine Garbanzo and Lentils are healthier than wheat flour, who would have thunk that?
Having said that I do enjoy some hummus as a dip with veggies and Lentil soup. Also dry roasted and salted Garbonzos aren’t half bad as a snack. Time to order up some more.
If I were to ever eat these things, I would dump the water down the sink.
if i have no current use for it
it goes in the compost
My thoughts exactly.
We are biologically to function at our highest potential when eating animal protein. Beef is an excellent source of all the nutrients we need. If there is a famine, humans can adapt to grains and vegetables, but these latter are not as easily utilized.
Too many carbs (grains, seeds, vegetables, and fruits are the underlying cause of our poor overall health, and can keep us alive, but chronic diseases eventually develop.
*What’s your garbanzo game plan? Cooking the beans or just curious?*
Curious-thanks bud.
.
I like yellow split pea, red lentil, chicken corn chowder.
Make it like this - Cook the yellow split peas first to pea soup consistency.
Then separately cook the red lentils. (A cup or two of each - peas & lentils).
Sautee about a cup or two of diced celery in some olive oil with a few cloves of fresh crushed garlic.
Add a cup or two of diced onions (preferably red onions) to the sautéed celery
and continue to cook, briefly.
Then, also separately, microwave a cup of diced carrots in some water,
which you will save and add to the soup stock pot with a can of chicken stock.
Add the carrots to the stock pot. Add already cooked cubed chicken.
Add the cooked yellow split peas and red lentils. Season with thyme and basil (fresh leaves or flakes). Some parsley is optional.
Add about half a cup of diced sweet red bell peppers.
Give it a good stir, let simmer on low heat for a half hour, stirring occasionally.
Add a cup or so of frozen corn - white or yellow or mixed, your choice.
Taste and adjust the seasonings if needed.
Final 15 minute simmer, stir and -
Serve with hearty, crusty bread or rolls.
Use yellow split peas for this, NOT green split peas. There is a major taste difference.
A bag of Yellow split peas will be on the grocery store shelf next to the green -
if your grocery store is not lame.
Hot peppers are optional in this also. Jalapeño, Anaheim chili, etc.
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