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Also known as garbanzo; seeds of Cicer arietinum, widely used in Mediterranean and Middle Eastern stews and casseroles. Puréed chickpea is the basis of hummus and deep-fried balls of chickpea batter are felafel. A 90‐g portion is a rich source of copper; a good source of folate; a source of protein, vitamin A, and iron; contains 3 g of fat, of which 6% is saturated; provides 4.5 g of dietary fibre; supplies 130 kcal (545 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.

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