Chickpeas are a healthy, tasty, and cost-effective food option. More and more individuals are turning to chickpeas, lentils, and other legumes to meet their nutritional requirements as veganism and other pro-vegan causes gain popularity. Chickpeas and Lentils, on the other hand, offer a wide range of nutrients that can help us maintain excellent health and a healthy nutritional condition.
Using data from Statista, India produced over ten million kilograms of chickpeas in 2019, while Turkey produced about six lacs, thirty thousand kilograms. Approximately 14 million metric tons of chickpeas were harvested worldwide in 2010. Chickpeas were placed among the top five pulses sold in the United States in a separate poll.
The entire value of legumes is expected to reach almost $76 billion by 2025, according to a recent survey. That’s a lot of money! In spite of the fact that more individuals are turning to these nutrient-dense meals, there is some misunderstanding regarding how they compare.
We’ll show you how to do that in this article. If you’re interested in learning more about legumes and Chickpeas, we’re here to help. Let’s get started now.
Garbanzo beans, another name for chickpeas, are a seasonal legume. Different types of legumes can be found all across the world, including Bengal gram and Egyptian beans. Chickpeas can also be purchased from the market in dried form, which have a longer shelf life.
Canning chickpeas can extend their shelf-life even further. These dried legumes are known as Kabuli and Desi. When harvested, these dried chickpeas are green, but over time, they turn tan, speckled, and finally brown.
Chickpeas have a long history; they were first grown in the Middle East roughly 9500 years ago. In today’s Middle Eastern cuisine, chickpeas are a staple ingredient and are used in a variety of recipes, including Hummus and falafel. There are numerous meals, soups, and curries in Indian and Pakistani cuisine that include chickpeas.
Chickpeas and lentils are both legumes that can be eaten. Those unusually formed seeds have made it famous. India and Canada produce the majority of the world’s lentils, which are widely consumed there.
According to the Indian cuisine, lentils, known as daal and cooked into a thick, spicy curry that is served with soft bread known as roti, are an essential part of the diet. Lentils come in a variety of shapes and sizes, and within each category there are more variations. As a result, it’s quite unlikely that you’ll grow weary of these savory and healthful snacks.
Various Types of Lentils
- All the red cotyledons of the following: Nipper Cobber Nugget Masoor Daal and Red Chief
- Seed coats with small green or brown seeds:Pardina and Verdina (both from Spain), and Eston green (from Norway).
- Richila, Matilda, and Avondale wear a medium green or brown coat.
- Boomer, Castellana, Mason, Mosa, Pennell, and Riverland all have a large green or brown coat.
Difference Between Chickpeas and Lentils
Chickpeas and Lentils are both legumes, yet there are several differences between the two. Let’s take a closer look at the distinctions between the two.
Lentils and chickpeas are nearly identical in terms of fiber, non-haem iron, protein, and potassium content. Despite the high caloric content of both lentils and chickpeas, chickpeas have about 41% more calories than lentils. Chickpeas have a higher fat content, which accounts for the difference in calories. In 100 grams of Chickpeas, there are around 14 grams of fat.
Lentils, on the other hand, are higher in dietary fiber than other legumes. Lentils have 7.9g of dietary fiber, while Chickpeas have 7.6g. It’s worth noting, though, that lentils and Chickpeas are both excellent sources of fiber, which helps us feel full longer, avoid constipation and smooth bowel movement.
Chickpeas have a higher fat content than lentils. Because majority of this fat is unsaturated fat, this fat does not pose a health risk. There are only 0.05 grams of saturated fat in 100 grams of lentils, and 0.27 grams of saturated fat in 100 grams of chickpeas.
Lentils, on the other hand, are devoid of vitamin A, but chickpeas are. 1ug of Vitamin A is found in every 100g of Chickpeas. Vitamin A is a fat-soluble vitamin that our bodies utilize to keep our eyes healthy and operating properly.
Traditionally, chickpeas are prepared by soaking them for 10 minutes in water before using. As a result, the starch in the peas is more easily digestible because it has been adequately hydrolyzed. The longer you soak and cook the dried variety, the more time you will need to devote to the process (One to Two hours). The cooking time can be be reduced by soaking the Chickpeas for 12 to 24 hours.
Chickpeas can be added to salads, stews, or made into flour to make a variety of dishes. This finely powdered flour can be used to make falafel, a delicious and vegan-friendly snack that you should at least give it a try. Hummus can be made by blending chickpea flour into a thick paste and adding olive oil, lemon juice, and salt to taste.
It is possible to cook and eat lentils in a variety of ways. Curries can be made with lentils cooked in a variety of ways. About ten to forty minutes is the cooking time for lentils.
As a result, what is the distinction between chickpeas and lentils
- In contrast to Lentils, Lentils are rich in unsaturated fats.
- Unlike Chickpeas, Lentils can be cooked immediately after they’ve been soaked for at least 10 minutes.
- Lentils, on the other hand, can be baked, boiled, or fried, as opposed to the chickpeas, which are often consumed in one of two ways: as a paste or as little balls.