Pumpkin with Chickpeas

Description

Chickpeas are a biologically valuable dietary food product. Today, "turkish peas" are one of the most widely cultivated legumes in the world. Chickpeas are a good source of lecithin, riboflavin (vitamin B2), thiamine (vitamin B1), nicotinic and pantothenic acids, and choline. The protein content in chickpea seeds ranges from 20.1% to 32.4%. Chickpea seeds are rich in phosphorus, calcium, potassium, and magnesium. The vitamin C content in chickpea seeds varies from 2.2 to 20 mg per 100 g of biomass, rapidly increasing to 147.6 mg per 100 g of dry matter in sprouting seeds. Depending on the variety, the fat content in seeds ranges from 4.1% to 7.2%, making chickpeas superior to other legumes in this regard, with the exception of soybeans. Although soybeans, peas, and beans contain more protein in their seeds, it is known that the nutritional value of a crop is determined not only by the quantity of protein but also by its quality, which depends on the balance of its amino acid composition, the content of essential amino acids, and protein digestibility. In these respects, as well as in terms of the main essential acids - methionine and tryptophan, chickpeas surpass other legumes. Edible chickpeas (as well as chickpea flour in the form of paste) improve skin condition and complexion. Chickpeas contain a lot of potassium and calcium, making their consumption beneficial for bone health, muscle function, heart performance, dental health, and hydration of tissues. They are also beneficial for the thyroid gland in cases of iodine deficiency in the body, and the presence of selenium in their beans helps prevent various tumors (including cancers). In Eastern countries, chickpeas are believed to enhance libido (potency), which is why male livestock (especially camels) are fattened with chickpeas. Drinking chickpea infusion on an empty stomach induces a strong erection. Chickpeas can aid in cases of nervous and physical exhaustion, anemia, diabetes, excess cholesterol, various stones, blockages in the liver, and spleen diseases. Dishes made from chickpeas (like all legumes) can easily replace meat, as they contain protein with essential amino acids that are vital for humans. However, unlike meat, legumes also contain soluble fiber. Its presence in food helps normalize intestinal function and cleanse the body of toxins. Chickpea seeds are used to make flour, and adding it (in amounts of 10-20%) to wheat flour when baking bread and making pastries and pasta enhances the nutritional value, taste properties, and biological value of these products.

Ingredients

• Chickpea - 7.1 oz
• Pumpkin - 14.1 oz
• Tomatoes - 2 pieces
• Onion - 1 head
• Garlic - 2 cloves
• Grated Ginger Root - 1 tablespoon
• Olive Oil - 3 spoons
• Bananas - 1 piece
• Black Cumin (Cumin) - 1 tablespoon
• Ground coriander - ½ spoons
• Turmeric - ½ spoons
• Curry - ½ spoons
• Cinnamon - ½ spoons
• Salt - to taste
• Ground Black Pepper - to taste

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