hat
Legumuz yo trè rich nan pwoteyin, epi yo gen ladan tou mayezyòm, ki ka anpeche kranp nan misk. Chickpeas gou nan soup, tankou yon plat bò oswa nan salad. Yo tou popilè nan kwizin nan Oriental: chickpea labouyl itilize fè falafel, kòm keratin ak wowoli yo te fè nan hummus.
eng
The legumes are very rich in protein and also contain magnesium, which can prevent muscle cramps. Chickpeas taste in soups, as a side dish or in salads. They are also popular in the oriental kitchen: chickpea porridge is used to make falafel, as paste with sesame they are made into hummus.