Organic Chickpea 300g
Our organic chickpeas thrive in the warm climates and well drained, low nitrogen, alkaline soils of Inner Mongolia. Botanically, chickpeas are neither beans nor peas, but rather an annual legume. They are also known as Garbanzo beans or Gram.
RAWGANIQ Chickpea is a nutritional powerhouse, rich in plant-based protein, fiber, vitamins, and minerals. They are free from synthetic pesticides and genetically modified organisms, making them a healthier and more environmentally friendly option.
An incredibly versatile product that can be used as a key ingredient in hummus, roasted for a crunchy snack, added to salads, soups, stews, and even in baking as a flour substitute.
The RAWGANIQ™ Difference
Pollinated and grown on the Mongolian highlands by our own contracted farmers who farm under certified Organic methods, free of pesticides and herbicides, our Buckwheat offers superior nutrition.
- Certified organic to both USDA/NOP and EU standards (view certificate)
- We directly import from source, thus reducing handling and minimizing nutrient loss
- Packed in environment friendly, food grade canisters for your convenience and peace of mind
- Packed and processed in FDA-approved, GHPs and HACCP-certified facility (view certificate)
- Lab analysis to ensure your safety
Health Benefits:
- Heart Health: Fiber reduces LDL, Potassium helps reduce blood pressure, Antioxidants protect vessels.
- Digestive Health & Gut Microbiome: Fiber prevents constipation; Prebiotic fiber feeds Bifidobacteria.
- Blood Sugar Management: Low GI + Fiber + Protein = Slow glucose release.
- Weight Management: High fiber/protein increases satiety, supports lower calorie intake.
- Plant-Based Protein Source: Supports muscle maintenance sustainably.
- May Reduce Chronic Disease Risk: Antioxidant/anti-inflammatory effects linked to reduced cancer/cardiovascular risk.
- Bone Health: Minerals (Magnesium, Potassium, Zinc) + Vit K support bone density.
How to Consume/Use:
Whole Cooked Chickpeas:
- Salads (e.g., Mediterranean chickpea salad)
- Soups & Stews (e.g., Chana masala, minestrone)
- Curries
- Roasted Snacks (Toss cooked beans with oil/spices; roast 30-40 mins @ 400°F/200°C)
Hummus: Blend cooked chickpeas, tahini, lemon juice, garlic, olive oil.
Falafel: Ground soaked (not cooked) chickpeas + herbs/spices; formed & fried/baked.
Aquafaba: Liquid from canned/cooked chickpeas. Whipped as vegan egg white substitute (mousse, meringue).
Sprouted: Soak, then rinse/drain 2-3 times daily for 2-3 days until sprouts form. Eat raw (salads, sandwiches) for increased enzyme/vitamin content.
Tips for Digestibility: Start with small portions; soak/cook thoroughly; use spices like cumin/fennel/asafoetida; consume regularly to improve gut adaptation.
References:
- Archives of Internal Medicine, Bazzano et al., 2001 (Legumes & CVD risk); PLoS One, Jayalath et al., 2014 (Legumes & BP)
- British Journal of Nutrition, Fernando et al., 2010 (Chickpea fiber & microbiota); Cell Host & Microbe, Sonnenburg & Bäckhed, 2016 (Fiber-gut microbiome link)
- European Journal of Clinical Nutrition, Sievenpiper et al., 2009 (Legumes & glycemic control)
- Obesity Reviews, Li et al., 2014 (Pulses & satiety); The American Journal of Clinical Nutrition, Pereira et al., 2002 (Fiber & weight)
- Journal of the Academy of Nutrition and Dietetics, Melina et al., 2016 (Position on vegetarian diets)
- International Journal of Molecular Sciences, 2020 (Review on legumes & chronic disease)
- NIH Bone Health & Osteoporosis Resource Center