Pea is considered one of the edible seeds and legumes and is in the order of legumes. Peas are cultivated in the same field with wheat and barley every other year. Iranian chickpea production is carried out in most regions of the country, but the leaders of Iranian chickpea production are Kermanshah and Lorestan provinces. Chickpeas need two hours to cook.
Types of peas in the market:
There are 4 types of chickpeas in the market: single khan chickpea - double khan chickpea - three khan chickpea - falafel chickpea >
Tek Khan chickpeas: This chickpea is considered the largest Iranian chickpea. The size of this pea is 10 mm and it is of high quality. Do Khan Peas: These peas are a 50% to 50% mix of 8 and 9 mm size peas. Seh Khan chickpeas: This chickpea is a 30% to 30% mix of 7, 8, and 9 mm sized chickpeas. Falafel peas: The smallest peas are falafel peas and the size of these peas is between 4 and 6 mm.
Peas are divided into 3 categories in terms of color:
White peas and yellow peas: Yellow chickpeas, which are part of legume chickpeas, are grown in West Azarbaijan province and black chickpeas in Hamadan province. The best Iranian white chickpeas are specific to Kermanshah province. This chickpea is also cultivated in Lorestan and Hamadan provinces. The white chickpeas of Lorestan and Hamadan are not uniform and white, and their color is slightly yellow and greenish.
Nutritional tips:
Among the food groups, chickpeas, lentils and peas provide protein, calcium and iron in sufficient and necessary amounts to meet the body's needs.