Chickpea Blondies with Pomegranate Seeds

GOOD TO KNOW

The chickpea – the “chicken” in the empire of vegetables
They are far more than inconspicuous legumes with a funny name. Chickpeas contain an above-average amount of potassium, magnesium, phosphorus, calcium and iron and around 20 percent protein. Thereby they provide a particularly high proportion of essential (vital) amino acids. Just one portion of cooked chickpeas (approx. 220 g) provides 20 grams of protein and can therefore easily compete with typical animal protein sources.
But they offer much more. For example, the oil of the chickpea lowers the blood cholesterol level and can thus prevent arteriosclerosis (hardening of the blood vessels) (of course only if eaten regularly!). The potassium and magnesium content strengthens the heart muscle, the relatively high amounts of calcium and phosphorus are valuable for the skeleton and prevent osteoporosis (increased risk of bone fractures). In Ayurvedic medicine, poultices prepared from chickpea flour and honey are placed on canker sores.
Furthermore, they are super healthy for our digestion as they contain a lot of fibre, especially insoluble ones, and help stimulate bowel activity and cleanse the intestines.
Chickpeas are also great for diabetics as they can contribute to both healthier pancreatic function (increased insulin secretion) and a reduction in insulin resistance.
They are extremely diverse and can be used in many dishes. They can be used to conjure up delicacies such as hummus, falafel or a fine curry, as well as sweet dishes such as these delicious shortbread cookies or pancakes.

Nice To Know:
Chickpeas do not giggle a bit. As cheerful as the name may sound, it has nothing to do with giggling. Instead, it derives from the Latin word “cicer”, which originally means pea.