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50 E 168th St
Bronx, NY, 10452

We produce roasted chickpea snacks in the Bronx, NY. Everything is made in small batches and health in mind.

Recipes

Sprouted Chickpeas

Linda Kim

Beans are a great source of fiber, minerals, vitamins, and plant based protein. However, they do get a bad rap because people may experience discomfort such as bloating or excess gas. This happens because chickpeas inherently have sugars called oligosacchrides (specifically - stachyose, ciceritol, raffinose and verbascose) that we can't digest in our small intestine. What ends up happening is our gut bacteria breaks down these sugars by fermenting them and they in turn get released as gas. If you didn't know now you know why you fart when you eat beans. 

Chickpeas have anti nutrition factors (ANFs) that affect your digestion. To decrease or eliminate these ANFs you should soak and sprout your chickpeas. This takes time to prepare, but the benefits and taste are worth it. 

To sprout your own chickpeas soak them overnight, drain the chickpeas the next day, and place them on a sheet tray. Place a damp paper towel over the chickpeas and set aside on your kitchen counter. The next day rinse the chickpeas and place them back on the sheet tray with a damp towel. You should do this twice a day for about 3 days or until you are satisfied with the length of the sprouts. 

The Benefits of Sprouting Chickpeas:

1) degrades counterproductive anti-nutrients like phytic acid, which hinders the absorption of certain minerals, and triggers beneficial enzymatic activity
2) sprouts have fewer calories than the legumes because some of the starches get consumed during germination where the outer layer is split open
3) sprouts are more alkalizing to the body
4) easier to digest because complex sugars are broken down
5) increase in protein by about 20% and vitamins A & C by as much as 500%

 

Reference

Donna M Winham and Andrea M Hutchins: Perceptions of flatulence from bean consumption among adults in 3 feeding studies. Nutrition Journal 2011, 10:128. 10.1186/1475-2891-10-128.

http://oar.icrisat.org/6107/2/BJN_Chickpea_Paper_Gaur_etal._2012_Review.pdf

 

Roasted Brussel Sprouts with Roasted Chickpeas

Linda Kim

Ingredients:

  • PULSE Organic Roasted Chickpeas (original, sea salt & garlic or spicy lemon zest)
  • brussel sprouts
  • olive oil
  • salt


Directions:

  1. Preheat oven to 375 degrees.
  2. Take some brussel sprouts and chop them into halves or quarters.
  3. Lightly coat them in olive oil and add a pinch of salt and load it onto a baking sheet to roast in the oven for 30-40 minutes or until tender and the leaves start to brown lightly.
  4. Remove from the oven and toss in your choice of savory chickpeas (original, sea salt & garlic, and spicy lemon zest). Each flavor gives a taste that complements the roasted brussel sprouts and a subtle crunch to the tender and crispy leaves.
  5. Serve immediately.