Chickpeas are a type of legume that has been highly valued in cooking since ancient times. They are the seeds of the chickpea plant. This type of legume is essential in traditional broths, and is known for being a remarkable source of slow-absorbing carbohydrates, which produce a gradual assimilation of glucose.

Chickpeas are rich in minerals, especially phosphorus, iron and magnesium, and are especially rich in vitamins B1, B6 and folic acid.